Creamy One-Pot Broccoli Cheddar Orzo brings me right back to those chilly Midwest evenings when I needed dinner on the table fast. This dish became my go-to when the kids were little and time was scarce.
Growing up in my small Midwest town, I learned from my mother that the best meals don’t always require hours of prep. She’d often whip up simple one-pot dishes that brought our family together around the table. This creamy broccoli cheddar orzo reminds me of those comforting nights, with steam rising from the pot and the smell of melted cheese filling our kitchen. The orzo absorbs all that savory broth while the cheddar melts into a velvety sauce that coats every bite. Time to get cooking.
Why This Broccoli Cheddar Orzo Belongs in Your Recipe Box
I’ve been making one-pot pasta dishes for years, and this creamy broccoli cheddar orzo checks all the boxes for busy home cooks. The beauty of this dish is how the orzo cooks right in the broth, soaking up all that flavor while the cheese creates a rich, restaurant-quality sauce.
- Everything cooks in one pot, which means less cleanup and more time with your family
- Ready in just 25 minutes from start to finish
- Uses simple pantry ingredients you likely already have on hand
- Easy to customize with your favorite proteins like grilled chicken or sautéed shrimp
- Creates a balanced meal with vegetables, carbs, and protein all in one dish
- Perfect for meal prep and tastes even better the next day
Understanding Your Ingredients
Orzo pasta forms the base of this dish and its rice-like shape helps it cook evenly in the broth, absorbing all those delicious flavors.
Vegetable or chicken broth provides the cooking liquid and adds depth of flavor. I always choose low-sodium broth so I can control the salt level.
Broccoli florets add nutrition, color, and a slight crunch that balances the creamy texture. Fresh or frozen both work well in this recipe.
Shredded cheddar cheese melts into the hot orzo to create that signature creamy, cheesy sauce. Sharp cheddar gives the best flavor.
Heavy cream adds richness and helps create a velvety texture that coats every piece of orzo.
Olive oil is used to sauté the aromatics and adds a subtle fruity note to the dish.
Onion and garlic build the flavor foundation. I prefer fresh garlic for this recipe as it gives a more robust taste.
Garlic powder adds an extra layer of garlic flavor throughout the dish.
How to Make Creamy Broccoli Cheddar Orzo
Step 1. I’ve found that heating the olive oil over medium heat first prevents the onions from sticking. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant.
Step 2. Add the minced garlic and garlic powder to the pot. Betty’s tip: stir frequently for about 1 minute to prevent the garlic from burning, which can make it taste bitter.
Step 3. Stir in the orzo pasta and toast it for 1-2 minutes. This step helps the orzo absorb the flavors and gives it a slightly nutty taste.
Step 4. Pour in the broth and bring everything to a boil. Once boiling, reduce the heat to a simmer and add the broccoli florets.
Step 5. Cover the pot and cook for 8-10 minutes, stirring occasionally to prevent sticking. The orzo should be tender and most of the liquid absorbed.
Step 6. Through trial and error, I learned that removing the pot from heat before adding the cream prevents the sauce from becoming grainy. Stir in the heavy cream and shredded cheddar cheese until everything is creamy and well combined.
Step 7. Season with salt and pepper to taste. My family prefers when I add a generous grind of black pepper and a sprinkle of extra cheese on top before serving.
Step 8. Serve the creamy one-pot broccoli cheddar orzo warm and enjoy.
Storage and Reheating Tips
I typically store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will absorb more liquid as it sits, so the texture becomes slightly thicker overnight.
You can freeze this dish in a freezer-safe container for up to 2 months, though the texture of the orzo may change slightly when reheated. For best results, I add a splash of broth or cream when reheating to restore the original consistency.
For the best texture, I reheat this dish in a saucepan over low heat, adding a few tablespoons of broth or cream to loosen the sauce. Stir frequently to prevent sticking. You can also reheat in the microwave in 30-second intervals, stirring between each interval.
Complete Your Meal
This creamy broccoli cheddar orzo pairs wonderfully with several complementary dishes:
- Serve alongside garlic butter chicken with broccoli for a protein-packed dinner. The garlic flavors complement each other beautifully.
- Pair with balsamic baked chicken breast for a lighter option. The tangy balsamic cuts through the creamy richness.
- Try it with crispy honey garlic glazed salmon for an elegant weeknight meal. The sweet glaze contrasts nicely with the savory orzo.
- Serve with a simple side salad or Christmas salad for added freshness and crunch.
- Add crusty garlic bread to soak up every bit of that creamy sauce.
- For more one-pot inspiration, check out my easy chicken sausage broccoli orzo for a protein-rich variation.
FAQs
I recommend using small pasta shapes like elbow macaroni, ditalini, or small shells. The cooking time may vary slightly, so check the package instructions and adjust accordingly.
To reduce calories, substitute the heavy cream with half-and-half or whole milk. You can also use reduced-fat cheddar cheese, though the sauce won’t be quite as rich.
Absolutely. I often add cooked chicken, shrimp, or even crispy bacon during the final minutes of cooking. Just make sure any protein you add is already cooked through.
Creamy One-Pot Broccoli Cheddar Orzo
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and garlic powder to the pot and cook for an additional 1 minute, stirring frequently to avoid burning.
- Stir in orzo pasta and toast for 1-2 minutes, making sure it is well-coated with the oil and onions.
- Pour in vegetable or chicken broth and bring to a boil. Once boiling, reduce heat to simmer and add broccoli florets.
- Cover pot and cook for 8-10 minutes or until orzo is tender and liquid is mostly absorbed. Stir occasionally.
- Once orzo is cooked, remove pot from heat and stir in heavy cream and shredded cheddar cheese until creamy and well combined.
- Season with salt and pepper to taste. If desired, sprinkle extra cheddar cheese and freshly ground black pepper on top before serving.
- Serve warm and enjoy your creamy one-pot broccoli cheddar orzo.
