This creamy broccoli cheddar orzo is a pasta dish with the flavors of everyone’s favorite broccoli cheddar soup! It’s comforting, cheesy and creamy, and a wonderful one pot 30-minute dinner perfect for busy weeknights.
Everyone loves this filling and satisfying pasta dish, and no one remembers it’s loaded with veggies! It’s part of our regular dinner rotation. So good!
This broccoli cheddar orzo recipe is a fun twist on the classic cheddar broccoli soup, featuring a richer, sharper cheddar flavor with tender orzo pasta.
So, if you love these flavor combinations as much as I do, I think you’re going to love this creamy orzo dish for dinner! It’s hearty and a great way to sneak in extra veggies.
This creamy broccoli cheddar orzo is a one pot meal made in under 30 minutes, which is great for busy weeknights. It’s made with plenty of tender orzo, diced onions, carrots, and broccoli in a creamy, sharp cheddar cheese sauce.
I usually serve this it as a main dish, and sometimes I’ll add some Pan Seared Chicken Breasts or my Spinach Stuffed Chicken. It also makes a great side dish!
Looking for more orzo recipes? Try my Lemon Chicken Orzo (this one is creamy too!) or Turkey Orzo Soup.
Why I love making this broccoli cheddar orzo:
- Amazing texture! It is creamy, cheesy, and takes the best parts of a creamy soup and a hearty pasta dish.
- Easy one pot meal. Everything is done in one pot, which makes for minimal cleanup.
- Ready in under 30 minutes. A quick and easy weeknight meal that everyone will love.
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Ingredient Notes
You only need a few simple ingredients to make this broccoli cheddar orzo recipe, and most you probably already have on hand. As always, ingredient quantities are listed in the recipe card down below, as always.
- Unsalted butter: For sautéeing the veggies, and the rest will be stirred into the cheesy sauce to help make it extra creamy.
- Onions and garlic: The aromatics to build flavor.
- Carrots: A classic ingredient in the soup, so I feel like it needs to go in this orzo version too! Peeled and shredded. You can also use store-bought.
- Broccoli florets: Chopped into small florets, about 1/2 inch.
- Italian seasoning, salt, and pepper: For seasoning.
- Orzo pasta: Little pasta that is shaped like rice. One of my favorite pastas to cook with! Alternatives include ditalini.
- Broth: Use your favorite vegetable or chicken broth. Homemade broth is great too.
- Half-and-half: For that creamy consistency, without making it too thick.
- Sharp cheddar cheese: Preferably freshly grated from a block. Avoid using the packaged pre-shredded cheese since it contains added starch that can make the final dish a bit gritty.
Step-by-Step Tutorial
Prepping for this broccoli cheddar orzo involves minimal prep and clean-up. Let me show you how I make it!
Step 1 | Sauté veggies and aromatics
In a medium pot or skillet over medium-high heat, melt 2 tablespoons of butter. Sauté the diced onions until soft and translucent, about 5-6 minutes. Then add the minced garlic, shredded carrots, and Italian seasoning. Sauté for another 1-2 minutes until fragrant.
Step 2 | Add orzo and broth
Stir in the orzo pasta for about 2 minutes. I will smell a bit of a nutty fragrance. This helps to build flavor!
Pour in the chicken broth, season with salt and pepper to taste, and give everything a good stir. Bring it to a simmer, cover with a lid, and cook on low heat for 5 minutes.
Step 3 | Add broccoli florets
Then, add the chopped broccoli florets and cover once more to let it finish cooking for another 5-6 minutes. Uncover and add the remaining 2 tablespoons of butter to add richness and flavor.
Step 4 | Add cream and cheese
Stir in the half-and- half and bring it to a very light summer over low heat. Then add the shredded cheese, and turn off the heat. Stir until melty, creamy, and cheesy.
And there you have it! Enjoy while it’s still warm and extra creamy.
Tips for Success
- The broccoli florets should be chopped into smaller pieces, about ½ inch pieces.
- Use freshly shredded cheddar cheese. Pre-shredded cheese contains added starches and anti-caking agents, which can make the dish gritty and affect melting. I use a box grater.
- For stronger cheddar flavor, use sharp or extra sharp cheddar!
- Melt the cheese off the heat or over very low heat. This will ensure it melts nicely and that it’s smooth.
Make Ahead Tips
This broccoli cheddar orzo is a dish that reheats beautifully, which makes it great for something like meal prep, or just to get ahead for dinner.
You can make it ahead and let it cool completely. Store in the fridge in an airtight container for up to 3 days, and reheat it when you’re ready to serve it. Stir in a splash of half-and-half to loosen it up to a creamy consistency as you reheat it.
I don’t recommend freezing. The cheese and dairy can turn gritty when frozen.
Pairing and Serving Ideas
I always love bread with this dish, so I’ll usually serve this with anything from my family’s favorite Cheesy Garlic Bread to Cheddar Chive Biscuits.
Adding protein is also a great way to make a full dinner! Try something as simple as Pan Seared Chicken or Grilled Pork Chops, or something fancier like Chicken Parmesan or these tender Italian Meatballs.
More 30-minute weeknight dinners:
- Lemon Chicken Orzo
- Creamy Chicken and Rice
- Creamy Tomato Tortellini Soup
- Chicken Artichoke Pasta
- Buttered Egg Noodles
Recipe FAQs
You can use ditalini pasta. It’s a bit larger than orzo, but small enough for this recipe.
Preferably not. Those usually come with added ingredients that can make the sauce gritty. I’d recommend buying a block of cheddar and using a box grater to shred. You can even do this up to 3 days ahead.
You can, but you may want to add a cornstarch slurry (1-2 teaspoons flour diluted with 2 teaspoons water) to thicken it.
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Broccoli Cheddar Orzo
Ingredients
- 4 tablespoons unsalted butter - divided
- 1 small yellow onion, small-diced
- 4 cloves minced garlic
- ½ cup shredded carrots
- 1 teaspoon Italian seasoning
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth - plus more as needed
- 2 cups chopped broccoli florets - about ½ inch
- 1 cup half-and-half - plus more as needed
- 2 ½ cups freshly shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- In a medium pot or deep skillet, melt 2 tablespoons of the butter over medium-high heat. Sauté the onions for about 5 minutes until softened. Then, add minced garlic, shredded carrots, and Italian seasoning, and cook for another 1 or 2 minutes until fragrant.
- Add the orzo pasta and stir for about 2 minutes, until it smells a bit nutty and fragrant. Stir in the chicken broth. Season with salt and pepper to taste. Bring to a simmer, cover and cook over low heat for 5 minutes.
- Then, add the chopped broccoli florets, cover again and cook for another 5-6 minutes until tender.
- Add the remaining 2 tablespoons of butter, as well as the half-and-half. Bring to a light simmer for just a few seconds. Note: When you uncover the pot, there should still be some broth leftover, which helps build the creaminess. If not, add an extra generous splash.
- Off the heat, stir in the shredded cheese until melted, creamy, and cheesy. If too thick, add more half-and-half as needed. Serve warm and enjoy!
Notes
- Chop broccoli into ½ inch florets to ensure even cooking and texture.
- Use freshly shredded cheese. Pre-shredded cheese has additives that can cause grittiness and affect melting. Use a box grater or a food processor.
- Adjust consistency: If it thickens too much, stir in a splash of broth or half-and-half before serving.
- Make ahead: Up to 3 days ahead, and store in an airtight container in the fridge.
- Reheating: Warm leftovers with a splash of half-and-half or milk to restore creaminess.
- Orzo: Ditalini.
Patty says
We really enjoyed this recipe. I added extra cheese because I love cheese, and also mixed in some smoked cheddar for smoky flavors. I agree that grating your own cheese makes a big difference, I used my food processor and it was quick.