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This Broccoli Cheddar Orzo is rich, creamy, and loaded with tender broccoli in a silky, cheesy sauce. Made with sharp cheddar, Parmesan, garlic, and a touch of cream, it’s a comforting, restaurant-worthy dish that comes together in just 30 minutes. Perfect as an easy weeknight dinner or a delicious side dish!
Why You’ll Love This Broccoli Cheddar Orzo
- Everything cooks in one pan: the orzo simmers right in the broth, so there’s no separate pot of pasta water and much less cleanup.
- Naturally creamy: the starch released by the orzo thickens the broth into a rich, velvety base before the cheese even goes in.
- All the flavor of broccoli cheddar soup: sharp cheddar, tender broccoli, and a hint of smoked paprika taste like your favorite soup in pasta form.
- Ready in about 35 minutes: quick enough for a weeknight and easy enough to make on autopilot.
Ingredients You’ll Need
How to Make Broccoli Cheddar Orzo
- Sauté: Heat butter and olive oil in a large skillet. Cook the shallot for 2–3 minutes, then add the garlic and cook for 30 seconds.
- Toast the orzo: Add the orzo and cook for 1–2 minutes. Pour in the wine and simmer for 1 minute.
- Simmer: Add the broth, salt, pepper, and paprika. Simmer uncovered for 6–7 minutes, stirring occasionally.
- Add broccoli: Stir in the broccoli and cook for 3–5 minutes, until the orzo and broccoli are tender.
- Make it cheesy: Stir in the Dijon and cream. Remove from heat and gradually mix in the cheddar and Parmesan until smooth.
Technique Tip: Toast the Orzo First
Cooking the dry orzo in the butter and oil for a minute or two before adding any liquid gives it a lightly toasted, nutty flavor and helps the grains stay distinct instead of turning gummy. It’s a small step, but it makes a noticeable difference in both flavor and texture.
Recipe Variations
- Chicken Broccoli Cheddar Orzo-Stir in 2 cups of shredded rotisserie chicken along with the cream for a heartier, complete meal.
- Bacon Broccoli Cheddar Orzo-Top with crispy crumbled bacon for a smoky, salty crunch against the creamy orzo.
- Lighter Broccoli Cheddar Orzo-Swap the heavy cream for half-and-half or whole milk for a slightly lighter sauce, though it will be a touch less rich.
- Cauliflower Cheddar Orzo-Use small cauliflower florets in place of the broccoli, adding them at the same point in the recipe.
Ways to Serve Broccoli Cheddar Orzo
- As a One-Pan Dinner-Hearty enough to stand on its own, especially with a simple green salad alongside.
- Next to Roasted Chicken-A creamy, comforting side that soaks up pan juices beautifully.
- With Grilled Steak or Pork Chops-A cozy alternative to mashed potatoes or rice.
- With Crusty Bread-Great for scooping up any extra cheese sauce left in the bowl.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The orzo will continue to absorb liquid as it sits, so it will be thicker the next day.
- Reheating: Reheat gently in a skillet over low heat with a splash of broth, milk, or cream, stirring often to loosen the sauce back up.
- Freezing: It isn’t recommended, since the cream-based cheese sauce can separate and turn grainy after thawing.
Frequently Asked Questions
Yes, though fresh broccoli holds its texture and bright green color better. If using frozen, chop it small and add it at the same point in the recipe, keeping in mind it may release a bit more moisture into the dish.
Small pasta shapes like ditalini or small shells can work, though cook times and the amount of broth needed may vary. Orzo is ideal here because it cooks quickly and releases plenty of starch for a creamy sauce.
Orzo keeps absorbing liquid as it sits, so a quick splash of warm broth will loosen it right up. If it’s too thin, let it rest off the heat for a few minutes, and it will thicken naturally as the starch settles.
More Orzo Recipes
Salmon
Creamy Salmon and Orzo
Side Dishes
Creamy Spinach Mushroom Orzo
Chicken
One-Pan Creamy Chicken Orzo
Have you tried this Broccoli Cheddar Orzo? We’d love to hear how it turned out! Leave a comment and a star rating below to let us know what you think!
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Broccoli Cheddar Orzo
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, finely diced (about ⅓ cup)
- 3 garlic cloves, minced
- 1½ cups dry orzo pasta, about 9 oz
- ¼ cup dry white wine, optional
- 3 cups low-sodium chicken broth, plus more as needed
- 3 cups broccoli florets, chopped into small, bite-sized pieces (about 9 oz)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon Dijon mustard
- ½ cup heavy cream
- 1½ cups freshly shredded sharp cheddar cheese, about 6 oz
- ⅓ cup freshly grated Parmesan cheese
- 1 teaspoon fresh lemon juice, or to taste
Optional finishing touches
- 1 tablespoon cold unsalted butter, for extra silkiness
- Freshly cracked black pepper
- A little extra Parmesan
- Chopped fresh chives
Instructions
- Sauté the aromatics: Heat the butter and olive oil in a large, deep skillet over medium heat. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Toast the orzo: Add the dry orzo and cook for 1–2 minutes, stirring frequently. Pour in the white wine and simmer for 1 minute.
- Cook the orzo: Add the chicken broth, salt, pepper, and smoked paprika. Bring to a gentle simmer and cook uncovered for 6–7 minutes, stirring frequently.
- Add the broccoli: Stir in the chopped broccoli and cook for another 3–5 minutes, until the orzo is tender and the broccoli is bright green. Add a splash of broth if needed.
- Make it creamy: Reduce the heat to low. Stir in the Dijon mustard and heavy cream. Remove from the heat and gradually stir in the cheddar and Parmesan until melted and smooth.
- Finish and serve: Stir in the lemon juice and optional cold butter. Adjust the seasoning and add a splash of warm broth if the orzo is too thick. Garnish with fresh chives, extra Parmesan, and black pepper. Serve immediately.
Notes
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Use sharp cheddar, not mild. Sharp cheddar gives the dish a pronounced cheese flavor. For an especially smooth sauce, choose a good-quality sharp cheddar that isn’t excessively aged.
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Don’t overcook the broccoli. Small florets are essential. They should be tender but still bright green, rather than mushy.
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Keep the orzo saucy. It continues absorbing liquid even after cooking. Add warm broth until the sauce flows gently around the pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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