If you’re looking for a quick and easy side dish that’s full of flavor, this Creamy Tomato Orzo Pasta is perfect for you. It’s a simple and delicious dish that pairs wonderfully with your favorite protein for a balanced meal. Plus, this pasta side dish requires minimal prep and cooking time!
Why You Should Try this Creamy Tomato Orzo Pasta
- Quick and Easy: This pasta side dish comes together in no time, making it perfect for busy weeknights.
- Delicious Flavor: The combination of toasted orzo, juicy cherry tomatoes and rich Parmesan cheese creates a mouthwatering blend.
- Versatile: This Creamy Tomato Orzo Pasta pairs wonderfully with various proteins like chicken, steak or fish.
- Simple Ingredients: Uses common pantry staples and fresh produce, making it a convenient and budget-friendly pasta dish.
Ingredients
- Orzo: Easily substitute with Arborio rice, couscous or small pasta shapes, like ditalini or acini di pepe.
- Cherry Tomatoes: Can also prepare with grape tomatoes, diced Roma tomatoes or canned diced tomatoes (drained).
- Chicken Stock: Substitute with vegetable broth or water with a bouillon cube.
- Fresh Baby Arugula: Spinach, kale or mixed baby greens are great alternatives.
- Heavy Whipping Cream: Substitute with half-and-half, evaporated milk or a dairy-free cream alternative.
- Parmesan Cheese: Pecorino Romano, Asiago or nutritional yeast for a dairy-free option.
- Crushed Red Pepper Flakes: Leave out, or substitute with cayenne pepper (use sparingly), or a dash of hot sauce.
How to Make Creamy Tomato Orzo Pasta
This is how quick and easy it is to make Creamy Tomato Orzo Pasta:
- Toast Orzo: Heat olive oil and butter in a pan. Add orzo, and toast until slightly browned.
- Add Tomatoes and Garlic: Stir in cherry tomatoes and minced garlic. Season with salt, pepper and crushed red pepper flakes. Cook for a minute.
- Cook Orzo: Add chicken stock and bring to a boil. Reduce heat, and simmer for 8 minutes, stirring often.
- Add Arugula and Cream: Stir in arugula until wilted, then add heavy cream and Parmesan cheese, cooking until the sauce thickens.
- Serve: Spoon onto a plate and garnish with extra Parmesan cheese and cracked black pepper. Serve alone, or with your favorite protein.
How to Serve and Store Creamy Tomato Orzo Pasta
Serve this Creamy Tomato Orzo Pasta alone, with a side salad or alongside chicken, steak or fish for a balanced meal. This easy pasta dish will pair well with:
- Juicy Air Fryer Chicken Breast
- Air Fryer Whole Chicken
- Crispy Parmesan Fried Chicken Cutlets
- Easy Air Fryer Salmon
How to Store Leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on Stove: Reheat in a saucepan over low heat, adding a splash of chicken stock or water to loosen the sauce if needed. Stir occasionally until warmed through.
- Avoid Microwave: Reheating in the microwave may cause the cream to separate, so it’s best to reheat on the stove.
- Freezing Not Recommended: Due to the cream sauce, freezing is not recommended as it may change the texture when thawed.
More Orzo Pasta Recipe to Love
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Creamy Tomato Orzo Pasta
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
This Creamy Tomato Orzo Pasta is a simple and delicious dish that pairs wonderfully with your favorite protein for a balanced meal.
Ingredients
- 1 cup orzo
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup halved cherry tomatoes
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 cups chicken stock
- 5-ounces fresh baby arugula or baby spinach
- 1/2 cup heavy whipping cream
- 1/3 cup Parmesan cheese, freshly grated, plus more for garnish
- Cracked black pepper, for garnish
Instructions
- Heat the olive oil and butter in a deep sauté pan over medium heat.
- Add the orzo and toast until slightly browned, about 2-3 minutes.
- Stir in the cherry tomatoes and minced garlic. Season with salt, pepper and crushed red pepper flakes.
- Cook for about a minute, then add the chicken stock.
- Allow the mixture to come to a boil, then reduce heat and simmer for about 8 minutes, stirring often to ensure the orzo does not stick to the bottom of the pan.
- Add the arugula and cook until wilted, about 2-3 minutes.
- Stir in the heavy cream and Parmesan cheese. Cook for a few more minutes until the sauce thickens.
- Spoon the creamy orzo onto a plate and garnish with additional Parmesan cheese and cracked black pepper.
- Serve alone, or pair with your favorite protein.
- ENJOY!
Notes
- If serving with a protein, start preparing the protein to ensure everything is done at the same time.
- Keep an eye on the orzo as it’s toasting to prevent burning.
- Stir the orzo frequently while simmering to avoid sticking to the pan.
- Feel free to substitute baby spinach for the arugula.
- Taste and adjust the seasoning as you go, especially the salt and pepper.
- Add the arugula just before the dish is done to ensure it wilts perfectly without overcooking.
- Add Parmesan cheese gradually, stirring to ensure it melts smoothly into the sauce.
- If the sauce is too thick, add a splash of chicken stock or cream to reach the desired consistency.
- For a touch of brightness, add in a splash of lemon juice or lemon zest, right before serving.
- After plating, drizzle on a touch of finishing oil.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Pasta
- Method: Easy
- Cuisine: American
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