Creamy One-Skillet Orzo with Spinach and Sun-Dried Tomatoes

This Creamy Orzo with Spinach and Sun-Dried Tomatoes is the ultimate weeknight dinner solution for busy families. Also, by combining the cozy comfort of pasta with the effortless magic of a single skillet, you get a velvety, restaurant-quality meal in just 20 minutes.

Why This Creamy Orzo Recipe Works

This recipe is a total game-changer because it delivers maximum gourmet flavor with almost zero cleanup. Cooking the orzo directly in the broth allows the natural starches from the pasta to build a rich, also, the velvety sauce without needing a heavy flour roux. Toss in some tangy sun-dried tomatoes and handfuls of fresh baby spinach, and you have a beautifully balanced, vibrant dish that feels fancy but requires very little effort.

Ingredients

1 cup dry orzo pasta
2 cups vegetable or chicken broth
½ cup heavy cream (or full-fat canned coconut milk)
2 cups fresh baby spinach
1/3 cup sun-dried tomatoes (packed in oil), chopped
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 tbsp olive oil
Salt and pepper to taste

Step by Step Instructions

Sauté the aromatics: Heat the olive oil in a large electric skillet (or deep pan) over medium heat. Add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 to 2 minutes until your kitchen smells amazing.
Toast the orzo: Stir the dry orzo directly into the skillet. Then let it toast with the garlic and tomatoes for about a minute to lock in a rich, nutty depth of flavor.
Simmer: Pour in the broth and bring the mixture to a gentle simmer. Cover the skillet and cook for 8 to 10 minutes, giving it an occasional stir so the pasta doesn’t stick, until the liquid is mostly absorbed.
Make it creamy: Turn the heat down to low, then stir in the heavy cream and grated Parmesan cheese.
Wilt and season: Fold in the fresh baby spinach, stirring gently for a minute or two until the leaves have completely wilted into the warm pasta. Season generously with salt and pepper, and serve immediately.

Creamy Orzo Recipe Details

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
Servings: 4

Pro Tips for One-Skillet Orzo

Don’t skip the toast: Spending just 60 seconds toasting the dry orzo in the skillet before adding liquid adds an incredible depth of flavor to the final dish.

Adjust the sauce: Because orzo absorbs liquid quickly, the sauce can thicken up as it sits. Also, if it gets a bit too thick for your liking, just splash in a little extra broth, milk, or water to loosen it right back up to a velvety consistency.

Stir as you go: Give the skillet a good stir every few minutes while simmering to keep the pasta moving and ensure it cooks evenly.

Storage Instructions

Leftovers hold up beautifully! Store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, the orzo will have soaked up the sauce, so just add a splash of water or milk before microwaving or warming on the stovetop to restore that perfect, creamy texture.

FAQ for Creamy Orzo

Can I add protein to this?
Absolutely. Sliced grilled chicken breast, sautéed shrimp, also sliced Italian sausage pair beautifully with these Mediterranean flavors.

Can I make this vegan-friendly?
You can easily swap the heavy cream for rich coconut milk and replace the Parmesan cheese with nutritional yeast or your favorite plant-based cheese alternative for an equally comforting dairy-free meal.

If you like this recipe, you also have to try my Marry Me Chicken Pasta (One-Pan)