Creamy Parmesan Sun-Dried Tomato Orzo
Creamy Parmesan Sun-Dried Tomato Orzo is a rich, comforting side dish made in just 20 minutes on the stovetop. Tender orzo simmers in flavorful broth with garlic, sun-dried tomatoes, and parmesan for a creamy, risotto-style finish that pairs perfectly with chicken, beef, or seafood.
This one actually started with something I had at a restaurant years ago that stuck with me. When I spotted orzo on sale, I figured it was the perfect time to finally try making my own version at home.
Even though it’s super simple to make, it ended up feeling a little fancy—which I always love in an easy side dish. It’s creamy, flavorful, and one of those things that tastes like you put in way more effort than you did.
I served it with my garlic brown sugar chicken breasts, and it worked so well—but honestly, this is one of those sides that goes with just about anything.
My oldest, Donnie, was especially impressed that it looked like rice but was actually pasta, which made it a fun new thing to try at the table.
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
Why You’ll Love This Recipe
This recipe comes together quickly but still feels a little fancy on the plate, making it perfect for both weeknights and nicer meals. It’s made in one pan with simple ingredients, and the creamy, garlicky flavor pairs easily with just about any main dish, like chicken, steak, pork chops, or even seafood.
What Is This Creamy Parmesan Sun-Dried Tomato Orzo Like?
This orzo has a creamy, risotto-like texture, but with a bit more structure from the pasta. It’s rich and garlicky, with a slightly tangy, concentrated flavor from the sun-dried tomatoes and a smooth, cheesy finish from the parmesan.
It’s cozy and comforting but still feels a little elevated, making it just as good for an easy weeknight dinner as it is for serving alongside something a bit more special.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to Make Creamy Parmesan Sun-Dried Tomato Orzo – Overview
You can find the full recipe details, including ingredient amounts and the full instructions in the recipe card at the bottom of this post, but first, here's a quick overview of how to make Creamy Parmesan Sun-Dried Tomato Orzo!
This recipe starts by sautéing garlic and chopped sun-dried tomatoes in oil or butter to build a rich, savory base. The orzo is then toasted right in the pan before adding broth and letting it simmer until tender and most of the liquid is absorbed.
Once cooked, cream and parmesan are stirred in to create a smooth, creamy finish. A handful of spinach can be added at the end if you like, and everything is finished with a quick taste and seasoning adjustment before serving.
Recipe Variations & Substitutions
This recipe is already simple and really solid as written, so you don’t need to change much—but there are a few easy ways to adjust it depending on what you have on hand.
You can use butter instead of olive oil for a slightly richer flavor, and garlic powder works if you don’t have fresh garlic available. If you want to skip the cream, it still turns out flavorful from the broth and parmesan, just a bit lighter and less creamy.
The spinach, lemon juice, and chili flakes are all optional depending on your preference. They’re nice for adding a bit of freshness or heat, but the base recipe stands perfectly well on its own.
Frequently Asked Questions
Can I make this without cream?
Yes, absolutely. The parmesan and broth still give it plenty of flavor—it just won’t be quite as rich and creamy.
What if my orzo gets too thick?
Just add a splash of broth or water and stir to loosen it up until you reach the consistency you like.
Do I have to toast the orzo first?
It’s a small step, but it adds extra flavor and helps give the dish a slightly nuttier, richer base.
Can I use oil-packed sun-dried tomatoes instead?
Yes, just drain them well before chopping. They’ll be a bit softer and slightly richer in flavor.
Storage, Reheating & Freezing
Storage
Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating
Reheat on the stovetop or in the microwave with a splash of broth, water, or cream to loosen it back up. The orzo will thicken as it sits, so adding a bit of liquid helps bring it back to a creamy consistency.
Freezing
Freezing isn’t recommended, as the creamy texture can change once thawed and reheated.
What Can I Serve This With?
This creamy orzo pairs really well with simple mains that let the flavor shine without competing too much. It’s especially good with things like garlic brown sugar chicken breasts, grilled or baked chicken, pan-seared steak, or pork chops.
It also works nicely alongside seafood like salmon or shrimp, and you can even serve it as part of a bigger spread with roasted vegetables or a fresh salad on the side.
Other Recipes You'll Enjoy
If you enjoyed this recipe, you might also like browsing more easy pasta dishes, simple side recipes, and creamy comfort food options on the site. These types of recipes are perfect for building quick, satisfying meals without a lot of extra effort.
You can also explore more weeknight dinner ideas and family-friendly recipes to round out your meal planning.
Creamy Parmesan Sun-Dried Tomato Orzo
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
Description
Creamy Parmesan Sun-Dried Tomato Orzo is an easy stovetop side dish made with tender orzo, garlic, sun-dried tomatoes, and parmesan cheese in a rich, creamy sauce. Ready in just 20 minutes, it’s the perfect flavorful addition to any meal.
Ingredients
- 2 cups orzo
- 4 tbsp olive oil (or butter)
- 5–6 cloves garlic, minced (or ~2 tsp garlic powder)
- 1 cup dry sun-dried tomatoes, chopped small
- 4 cups chicken broth
- ¾–1 cup heavy cream (optional but recommended)
- 1 cup grated parmesan cheese
- salt & pepper to taste
Optional:
- 2 handfuls fresh spinach
- squeeze of lemon juice
- pinch of chili flakes
- chopped fresh parsley (for garnish)
Instructions
- Heat oil or butter in a large pan over medium heat.
- Add garlic and chopped sun-dried tomatoes. Cook for 2–3 minutes to soften and bring out the flavor.
- Stir in the dry orzo and toast for 2–3 minutes.
- Add the chicken broth and bring to a simmer.
- Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 10–12 minutes).
- Stir in the cream (if using) and parmesan cheese.
- Add spinach if using and let it wilt.
- Taste and adjust with salt, pepper, and a squeeze of lemon if needed.
- Garnish with chopped fresh parsley before serving, if desired.
Notes
Fresh garlic gives the best flavor, but garlic powder works if that’s what you have.
Chop the sun-dried tomatoes small since they are not oil-packed.
Add a splash of broth or water if the orzo gets too thick.
The parmesan will continue to thicken the sauce as it sits.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American / Italian-inspired
