Broccoli Cheddar Orzo – Budget Bytes
I am absolutely in love with this one pot Broccoli Cheddar Orzo. It includes a good amount of fresh chopped broccoli, freshly grated cheddar cheese, and, of course, orzo pasta. It’s creamy, cozy, and comes together with minimal fuss—perfect for when you want something comforting and nourishing without a pile of dishes. You can easily serve this as a side with dinner on those busy weeknights, and trust me, your kids will love it!
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Easy Recipe for Broccoli Cheddar Orzo
This cheesy broccoli orzo reminds me of our broccoli cheese casserole, except it’s a lot quicker to make on the stovetop. That dish is a family favorite, but this orzo version is my weeknight go-to. Everything cooks in one pan, from the sautéed onion and garlic to the tender broccoli and creamy cheddar sauce, and it comes together in under 30 minutes. Honestly, it’s the kind of dish that makes me feel like I’ve got it all together…even when I don’t. 😉
Broccoli Cheddar Orzo Recipe
Creamy, cheesy, and packed with broccoli, this one pot Broccoli Cheddar Orzo is a quick and cozy weeknight favorite that comes together in under 30 minutes.
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- 3 cups chopped broccoli florets* ($2.74)
- 1 small onion, diced ($0.47)
- 2 cloves of garlic, minced ($0.08)
- 1 Tbsp olive oil ($0.22)
- 1 Tbsp butter ($0.12)
- 1 cup uncooked orzo pasta ($1.49)
- 2 cups chicken broth** ($0.26)
- ½ cup heavy cream, room temperature ($0.59)
- ½ tsp salt ($0.02)
- ¼ tsp freshly cracked black pepper ($0.04)
- ⅛ tsp cayenne pepper ($0.03)
- 1 ¼ cup shredded sharp cheddar cheese ($1.42)
Chop the broccoli florets into small pieces, dice the onion, and mince the garlic cloves.
Heat a large deep skillet over medium heat. Add the olive oil and butter. Once the skillet is hot and the butter is melted, add the diced onion. Sauté the onion for 3-4 minutes until it is translucent. Add the minced garlic and sauté an additional 30 seconds.
Add in the orzo pasta. Stir and cook the orzo with the onion for 1 minute.
Now pour in the chicken broth and room temperature heavy cream, along with the seasoning (salt, pepper, and cayenne pepper). Stir everything together well. Bring the skillet up to a light boil. As soon as it starts to boil reduce the heat to medium low and let the orzo simmer uncovered for 5 minutes, stirring occasionally.
After 5 minutes add the chopped broccoli to the skillet and stir to combine with the orzo. Let the broccoli and orzo continue to cook for another 5-6 minutes until the orzo is tender.
Once the orzo is tender, stir in the shredded cheese. Turn off the heat. The cheese will continue to melt with the residual heat from the broccoli and orzo. Serve hot and enjoy!
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**We almost exclusively use Better Than Bouillon to make broth here at Budget Bytes! It adds great flavor and is super convenient to keep on hand.
Serving: 1servingCalories: 384kcalCarbohydrates: 30gProtein: 14gFat: 24gSodium: 811mgFiber: 3g
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how to make Broccoli Cheddar Orzo step-by-step photos
Gather all of your ingredients.
Prep the vegetables: Chop any large broccoli florets into smaller pieces. You need about 3 cups of florets (I used 2 broccoli crowns). Now, dice 1 small onion and mince 2 cloves of garlic cloves if you haven’t already.
Sauté the onion: Add 1 Tbsp olive oil and 1 Tbsp butter to a large deep skillet and heat over medium heat. Once the butter is melted and skillet is hot, add in the diced onion. Sauté the onion until translucent, about 3-4 minutes.
Add the orzo: Pour in 1 cup of uncooked orzo pasta and stir to combine. Cook the orzo along with the onion for 1 minute.
Make the creamy sauce: Pour 2 cups chicken broth and ½ cup room temperature heavy cream into the skillet. Add ½ tsp salt, ¼ tsp black pepper, and ⅛ tsp cayenne pepper and stir well. Bring the skillet up to a light boil, then immediately reduce the heat to medium-low to maintain a simmer. Let the orzo simmer uncovered for 5 minutes, stirring occasionally.
Add the broccoli: Once the orzo has cooked for 5 minutes, add the chopped broccoli and stir to combine with the orzo. Let the broccoli cook in the sauce for 5-6 minutes or until the orzo is tender.
Add the cheese: When the orzo and broccoli are tender, add in 1 ¼ cup shredded sharp cheddar. Stir to combine and turn the heat off (the heat from the sauce will melt the cheese).
Serve: Plate up your cheesy broccoli cheddar orzo, serve, and enjoy!
Cooking this one pan broccoli cheddar orzo really couldn’t be easier, but here are a few helpful tips I want to share:
- Chop the broccoli small. Smaller florets cook faster and mix in better with the creamy orzo, making each bite perfectly balanced.
- Use freshly grated cheese. Pre-shredded cheeses can be coated in anti-caking agents that can keep them from melting smoothly. Grating it yourself takes just a minute and makes all the difference, I promise!
- Keep the heat gentle after it starts to simmer. Orzo cooks quickly, and a gentle simmer helps it stay creamy without sticking to the bottom (stirring occasionally will also help it not stick to the pan!). Anything more than a simmer can also make the heavy cream separate, so don’t forget to turn the heat down to a simmer!
- Don’t rinse the orzo. While orzo looks a lot like rice, it’s actually a small pasta. Washing the orzo will remove the natural starches, and we want those to stay put! Those starches help thicken the creamy sauce.
- Add in more veggies. This recipe is super flexible, so feel free to toss in extra vegetables you have on hand. I think cherry tomatoes, cauliflower (sliced small), or frozen peas would be great. You could even add in carrots, like in our broccoli cheddar soup recipe, but I’d grate them or cut them into matchsticks to make sure they cook through.
Serving Suggestions
If I have a little extra shredded cheddar in the fridge, I usually sprinkle some over each serving of this cheesy broccoli orzo for an extra cheesy finish. Grilled BBQ chicken is one of my favorite mains to serve with this pasta. Or, if I want to bulk this dish up and I have precooked shredded chicken to hand, I just stir it in at the end. Want to add another veggie side? Air fryer asparagus cooks up in just three minutes, or go for something hearty and colorful like succotash.
Storage & Reheating
Leftovers keep well in the fridge for 3-4 days in an airtight container. The sauce will thicken as it sits, so when you’re reheating, add a splash of milk, water, or broth to loosen it up and bring back the creamy texture. I wouldn’t recommend freezing this one since cream sauces can separate, and pasta tends to get a little mushy after thawing. This recipe for broccoli cheddar orzo is definitely best enjoyed fresh or within a few days.