One Pot Creamy Orzo is your new go-to comfort dish for busy weeknights or casual dinners with friends. This luscious, satisfying one-pot meal brings together tender orzo pasta bathed in a creamy tomato-garlic sauce, finished with fresh basil, lemon zest, and a rich burrata topping. In about 20 minutes, you’ll have a restaurant-worthy plate that feels fancy but is actually fuss-free. Whether you’re cooking for your family or just yourself, this recipe delivers flavor, texture, and ease — all in one skillet.
Why You’ll Love This Recipe
You’ll adore One Pot Creamy Orzo because it’s minimal cleanup but maximum flavor. Everything — from garlic and cherry tomatoes to orzo and cream — cooks together in a single pan, infusing every bite with coherent taste and aroma. The pillowy orzo, tangy tomato jam, fresh basil, zesty lemon, nutty pecorino, and the creaminess of burrata combine to deliver a balanced, indulgent dish. Plus, it can be adapted for vegetarians, scaled up for a gathering, or tweaked with seasonal produce. It’s comforting, impressive, and simple — a trifecta any cook will appreciate.
Ingredients
Here’s everything you need to make One Pot Creamy Orzo:
- 3 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 400 g cherry tomatoes
- ½ cup cream (heavy cream or whipping cream)
- 1 cup chicken stock
- 1 cup orzo pasta
- Large basil leaves, thinly sliced
- Juice of ½ lemon + zest
- 50 g Pecorino Romano, finely grated
- 180 g burrata cheese
- Salt + freshly ground black pepper
Step-by-Step: How to Make One Pot Creamy Orzo
- Heat the olive oil over medium heat in a large, deep frying pan or sauté pan.
- Add the sliced garlic and cook for 1–2 minutes, stirring occasionally, until fragrant but not browned.
- Add the cherry tomatoes and cook for about 4 minutes, stirring, until they soften and begin to burst or turn jammy.
- Pour in the cream, chicken stock, orzo, and season generously with salt and pepper. Stir everything together.
- Bring the mixture up to a gentle boil, then reduce heat to low. Simmer uncovered for about 5–8 minutes, stirring occasionally, until the orzo is plump and most of the liquid (around 80 %) is absorbed. If needed, add a splash more stock to prevent sticking.
- Remove from heat. Stir in the basil, lemon juice and zest, and the grated Pecorino Romano until well combined.
- Immediately plate and top each serving with a portion of burrata, a sprinkle of extra basil leaves, and optional red pepper flakes for heat. Serve right away.
Helpful Tips
- Gentle simmering: Keep the heat low once boiling — you want the orzo to cook slowly and absorb flavor without burning.
- Stir occasionally: This prevents orzo from sticking to the pan’s bottom.
- Adjust liquid: Every orzo type absorbs differently; reserve a little extra stock or water to loosen it if it gets too thick.
- Room-temperature burrata: Let the burrata sit out 5–10 minutes before serving; it becomes creamier and spreads more luxuriously.
- Garlic caution: Don’t brown the garlic — it should remain light to avoid bitterness.
Substitutions And Variations
- Vegetarian option: Substitute vegetable broth for chicken stock.
- Dairy-free twist: Use coconut cream or cashew cream and a parmesan-style vegan cheese alternative.
- Greens boost: Stir in spinach or baby kale in the last minute of cooking until just wilted.
- Protein add-ins: Add cooked shredded chicken, grilled shrimp, or white beans for extra protein.
- Spice variation: Use harissa paste or chili oil instead of flakes for a smoky kick.
- Cheese swap: Try swapping Pecorino Romano with Parmesan or Grana Padano for a milder flavor.
Storage Instructions
- Let leftovers cool completely before transferring them into an airtight container.
- Store in the refrigerator for up to 2 days.
- Reheat gently on the stove over low heat, adding a splash of stock or cream to loosen the orzo as it warms.
- Burrata doesn’t reheat well; remove it before storing and add fresh burrata when serving leftovers.
Nutritional Information
(Approximate per serving, assuming 4 servings)
- Calories: ~480 kcal
- Fat: ~28 g
- Saturated Fat: ~13 g
- Carbohydrates: ~45 g
- Fiber: ~2 g
- Protein: ~14 g
- Sodium: depends on stock and cheese — adjust to taste
(Note: These are estimates. For precise values, use a nutrition calculator with your exact brands.)
Serving Suggestions
- Serve with a crisp green salad (e.g. arugula with lemon vinaigrette) to cut through the creaminess.
- Pair with crusty garlic bread to sop up any remaining sauce.
- Garnish with extra basil and freshly cracked black pepper.
- Offer a side of roasted vegetables like asparagus, zucchini, or broccoli for a complete meal.
Frequently Asked Questions About One Pot Creamy Orzo
Q: Can I use a different pasta instead of orzo?
A: You can, but the cooking time and liquid absorption will change. Choose small pasta shapes (e.g. small shells or ditalini) and monitor cooking closely.
Q: What kind of cream should I use?
A: Heavy cream or whipping cream is ideal — it gives the right richness without curdling. Light cream may work if you temper it slowly, but results can be thinner.
Q: How do I prevent the dish from being too thick or dry?
A: Keep a little extra stock or water on hand and add a splash as needed while simmering. Don’t let it boil too aggressively.
Q: Can I make this in a nonstick saucepan instead of a frying pan?
A: Yes — just ensure it has enough depth to hold liquid without spilling, and stir gently to avoid scratching the surface.
Q: Is burrata essential?
A: Burrata adds creaminess and a luscious finish, but you can substitute fresh mozzarella or omit cheese for a lighter version.
Q: Can I make this ahead?
A: The orzo is best fresh, but you can partially cook and then reheat gently. Burrata should be added fresh at serving time.
Conclusion
Thank you so much for trying this One Pot Creamy Orzo — it’s one of my favorite quick-yet-elegant recipes to share with loved ones or enjoy for myself on a cozy evening. I truly hope you relish the creamy texture, the burst of tomato, the brightness of basil and lemon, and the indulgent surprise of burrata in every bite. It’s surprisingly effortless yet feels special — a fusion of comfort and flair. May your kitchen be filled with aromas, and your table with smiles. Happy cooking — and enjoy every creamy, satisfying spoonful!
Print
One Pot Creamy Orzo
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
Creamy, one-pan orzo pasta with juicy cherry tomatoes, fresh basil, lemon, Pecorino Romano, and melty burrata — all ready in 20 minutes.
Ingredients
3 tbsp olive oil
4 garlic cloves, thinly sliced
400 g cherry tomatoes
½ cup cream
1 cup chicken stock
1 cup orzo pasta
Large basil leaves, thinly sliced
Juice + zest of ½ lemon
50 g Pecorino Romano, grated
180 g burrata
Salt and freshly ground black pepper
Instructions
- Heat the olive oil over medium heat in a large, deep frying pan or sauté pan.
- Add the sliced garlic and cook for 1–2 minutes, stirring occasionally, until fragrant but not browned.
- Add the cherry tomatoes and cook for about 4 minutes, stirring, until they soften and begin to burst or turn jammy.
- Pour in the cream, chicken stock, orzo, and season generously with salt and pepper. Stir everything together.
- Bring the mixture up to a gentle boil, then reduce heat to low. Simmer uncovered for about 5–8 minutes, stirring occasionally, until the orzo is plump and most of the liquid (around 80 %) is absorbed. If needed, add a splash more stock to prevent sticking.
- Remove from heat. Stir in the basil, lemon juice and zest, and the grated Pecorino Romano until well combined.
- Immediately plate and top each serving with a portion of burrata, a sprinkle of extra basil leaves, and optional red pepper flakes for heat. Serve right away.
Notes
Let burrata sit at room temperature before serving. Add more stock as needed if orzo thickens too much. Stir occasionally while simmering to prevent sticking.
Nutrition
- Serving Size: 1 plate
- Calories: ~480 kcal
- Sugar: ~4 g
- Carbohydrates: ~45 g
- Protein: ~14 g
