This creamy one pot broccoli cheddar orzo is a quick and delicious meal that brings together tender broccoli, sharp cheddar cheese, and tiny, chewy orzo pasta in a rich, comforting sauce. It’s a perfect mix of cheesy goodness and fresh veggies, all cooked together in one pot to make dinner easy and satisfying.
I love making this dish when I want something cozy but don’t want to spend a lot of time cleaning up afterward. The best part is how the cheddar melts right into the creamy sauce, coating every little piece of orzo and broccoli. I sometimes add a pinch of garlic or a dash of pepper to give it a little extra flavor boost.
This recipe is great on its own or served with a simple side salad or crusty bread. It’s a dish everyone in the family seems to enjoy, especially on busy weeknights when you want something hearty but fuss-free. For me, it’s a reminder that comfort food can be quick, easy, and totally satisfying without a ton of work.
Key Ingredients & Substitutions
Orzo: This tiny pasta cooks quickly and soaks up the cheesy sauce well. If orzo is hard to find, you can swap it with small pasta like acini di pepe or tiny macaroni.
Broccoli: Fresh broccoli gives a nice pop of green and mild crunch. Frozen broccoli works too—just add it a bit earlier to make sure it softens.
Cheddar Cheese: Sharp cheddar adds bold flavor and creaminess. Feel free to mix in mild cheddar or Monterey Jack for a smoother taste. Avoid pre-shredded cheese, as it can be less creamy due to anti-caking agents.
Broth & Milk: Use chicken or vegetable broth depending on your preference. Milk or half-and-half makes the sauce creamy; for a dairy-free version, try unsweetened almond or oat milk, though the sauce might be lighter.
How Do You Get the Orzo Perfectly Creamy Without Sticking?
The secret to creamy orzo is balancing cooking liquid and stirring gently. Here’s how I do it:
- Start by toasting the orzo lightly in butter and onions for flavor.
- Add broth gradually and keep it at a simmer—too high heat can dry or stick the orzo.
- Stir occasionally but gently to prevent it from clumping or burning on the bottom.
- Once the orzo is almost tender, add broccoli on top and cover the pot to steam it through.
- Finally, stir in milk and cheese off the heat to avoid curdling and get a silky sauce.
Patience and stirring are key. This way, you get tender, creamy orzo with cheesy sauce and perfectly cooked broccoli!
Equipment You’ll Need
- Large deep skillet or wide pot – perfect for cooking the orzo and broccoli together without spills.
- Wooden spoon or silicone spatula – great for stirring gently to keep the orzo from sticking.
- Measuring cups – to get the right amount of broth and milk for creamy texture.
- Cheese grater – fresh grated cheese melts smoother than pre-shredded, making the sauce creamier.
- Lid for the pot – helps steam the broccoli evenly while the orzo finishes cooking.
Flavor Variations & Add-Ins
- Swap broccoli for cauliflower or asparagus for a different veggie texture and flavor.
- Add cooked diced chicken or shredded rotisserie chicken to make it a fuller meal.
- Mix in a pinch of smoked paprika or mustard powder for a subtle warmth and depth.
- Stir in cream cheese or a bit of cream for an even richer sauce.
Creamy One Pot Broccoli Cheddar Orzo
Ingredients You’ll Need:
- 1 1/2 cups orzo pasta
- 2 1/2 cups chicken or vegetable broth
- 2 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup whole milk or half-and-half
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 teaspoon dried thyme (optional)
- Pinch of red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 5 minutes to prep and around 20 minutes to cook, so you can have a creamy, cheesy dinner ready in about 25 minutes total. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Melt the butter in a large skillet or pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until it’s soft and translucent. Stir in the minced garlic and cook for another 30 seconds until you can smell its aroma.
2. Cook the Orzo:
Add the orzo and broth to the pot. Stir well and bring everything to a boil. Once boiling, lower the heat to a simmer, keep the pot uncovered, and cook for about 8 to 9 minutes, stirring every now and then, until the orzo is almost tender.
3. Add Broccoli and Finish Cooking:
Place the broccoli florets on top of the orzo, cover the pot with a lid, and cook for 3 to 4 more minutes. This will let the broccoli become tender and the orzo finish cooking.
4. Make It Creamy and Cheesy:
Lower the heat and stir in the milk or half-and-half, shredded cheddar cheese, and Parmesan. Keep stirring until the cheese melts completely and the sauce becomes creamy.
5. Season and Serve:
Add salt, pepper, dried thyme, and red pepper flakes if you like a little heat. Stir everything together well, then take the pot off the heat and let it sit for a minute to thicken. Serve warm, topped with extra cheese and fresh parsley for a delicious finish.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just add it a couple of minutes earlier than fresh broccoli so it has enough time to cook through and become tender.
What Can I Substitute for Orzo?
If you don’t have orzo, small pasta shapes like acini di pepe, ditalini, or even small elbow macaroni make great substitutes and will cook similarly in this recipe.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or broth and warm gently on the stove or in the microwave to restore the creamy texture.
Can I Make This Recipe Dairy-Free?
Absolutely! Use dairy-free milk like almond or oat milk and substitute the cheddar cheese with a plant-based vegan cheese. The texture may be slightly different but still delicious.
