One-Pot Creamy Spinach Orzo with Parmesan
One-Pot Creamy Spinach Orzo with Parmesan is a family favorite for its ease and comforting flavors.
The orzo cooks right in the pot, soaking up the creamy broth and milk, creating a velvety sauce.
In just 20 minutes, you’ll have a delicious meal with minimal prep,
and the best part?
It’s perfectly cheesy, creamy, and packed with nutrition from the spinach.
For One-Pot Creamy Spinach Orzo with Parmesan
- Orzo – This small, rice-shaped pasta is perfect for quick cooking and absorbs all the creamy flavors in this dish.
- Broth & Milk – These form the base of the creamy sauce, creating a rich and velvety texture as the orzo cooks.
- Baby Spinach – Fresh spinach adds color and nutrition, wilting perfectly into the dish for a wholesome meal.
- Parmesan Cheese – Freshly grated Parmesan gives the dish its signature creamy, cheesy flavor, adding richness to the sauce.
- Kosher Salt & Black Pepper – Simple seasonings to elevate the flavors and balance the richness.
For Serving Suggestions
- Roasted Shrimp or Pan-Seared Salmon – Pair this creamy orzo with a protein to make it a complete meal.
- Roasted Chicken – This orzo works wonderfully as a side dish, complementing meats like chicken.
One-Pot Creamy Spinach Orzo with Parmesan
Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound dried orzo pasta (about 2 1/2 cups)
- 2 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 2 cups packed baby spinach, coarsely chopped
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- Kosher salt
- Freshly ground black pepper
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Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 4-5 minutes.
- Add minced garlic to the pot and sauté for another 1 minute, until fragrant.
- Stir in the orzo pasta and cook for about 2 minutes to lightly toast the pasta.
- Pour in the broth and milk, then bring the mixture to a simmer. Stir occasionally and let it cook until the orzo is tender and the liquid is mostly absorbed (about 8-10 minutes).
- Once the orzo is cooked, stir in the chopped spinach and Parmesan cheese. Continue stirring until the spinach wilts and the cheese melts, creating a creamy sauce.
- Season with kosher salt and freshly ground black pepper to taste.
- Serve hot with additional Parmesan cheese on top.
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Nutrition
Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. Can I use chicken breasts instead of thighs?
Yes! You can easily swap boneless skinless chicken thighs for breasts. Thighs are juicier, but chicken breasts will still work perfectly well, depending on your preference.
2. How can I make the chicken extra crispy?
For a crispy finish, coat the chicken pieces evenly with cornstarch and fry in batches. Overcrowding the pan will make it harder for the chicken to crisp up properly.
3. Can I skip frying the chicken and use another method?
Yes, you can bake or air-fry the chicken for a healthier option! Just coat the chicken with cornstarch and air-fry at 400°F (200°C) for about 10–14 minutes, flipping halfway through.
4. How can I adjust the spice level?
If you prefer a milder dish, reduce the number of dried red chilies or remove their seeds before using them. You can also leave them out entirely for a non-spicy version.
5. Can I add vegetables to the recipe?
Absolutely! Feel free to add bell peppers, onions, or broccoli. Stir-fry the veggies along with the garlic and ginger before adding the chicken and sauce.
