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This One-Pan Broccoli Cheddar Orzo is the ultimate weeknight comfort meal. It’s creamy and cheesy, but not too heavy, and ready in just 20 minutes with minimal cleanup!
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If you love quick and easy dinners like my 30 minute lentil chili or 15 minute Asian Garlic Noodles, then this Broccoli Cheddar Orzo is about to become one of your new favourite. This recipe is made entirely in one pan, it comes together in just 20 minutes and uses simple ingredients you probably already have on hand.
Unlike many creamy pasta dishes, this recipe doesn’t use heavy cream or a long list of spices, but still comes out rich and full of flavour. With tender broccoli, melty cheddar, and perfectly cooked orzo, it’s a comforting meal that feels both wholesome and indulgent.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 20 minutes like my Lemon Garlic Pasta, making it perfect for busy weeknights when you need something fast.
- One pan cleanup: Everything cooks in a single pan, so you’ll spend less time washing dishes, which is always a win!
- Creamy without cream: This orzo is made without cream or milk, yet still tastes creamy and cheesy thanks to the cheddar.
- Easy to customize: Add in your favourite protein like chicken, shrimp, or marinated chickpeas, or swap the broccoli for another veggie you have on hand like asparagus or peas.
Key Ingredients
- Orzo: you can use regular or gluten-free orzo in this recipe. Orzo pasta is great because it’s small and cooks up quickly.
- Broccoli: You can use fresh or frozen broccoli for this recipe. Both will work fine. If using frozen broccoli florets you can just add them to the pan directly from frozen. Use any leftover broccoli to make a batch of Roasted Broccoli Cauliflower Soup!
- Cheddar cheese: I use a mix of orange and white cheddar cheese. Any cheddar you love will work, but orange cheddar cheese will give the orzo a beautiful rich colour.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Broccoli Cheddar Orzo
Step 1: Sauté the onion and garlic in a pan for 2-3 minutes.
Step 2:Add the orzo, broccoli, salt, pepper and broth, bring to a boil then cover and simmer for 10 minutes.
Step 3: Stir in the cheddar cheese.
Step 4: Serve right away for the best taste!
How To Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water to loosen it up if needed.
Jess’s Tips
- Use a deep pan: Orzo expands as it cooks and you’ll need space for the broth and broccoli to simmer evenly. I like to use the Always Pan I use for this recipe and this Mexican Quinoa.
- Cut broccoli into small florets: This ensures the broccoli cooks through in the same 10 minutes as the orzo.
- Add the cheese off the heat: Stir in the cheddar once the orzo is cooked and the pan is off the burner for the creamiest texture.
- Check for doneness before serving: If the orzo isn’t fully tender after 10 minutes, add a splash more broth, cover again, and cook for 1–2 more minutes.
- Broil for a cheesy top: For an extra touch, sprinkle a bit more cheddar on top and place the pan under the broiler for 1–2 minutes until bubbly and lightly browned.
Frequently Asked Questions
Yes. If prepping this recipe ahead of time I recommend slightly undercooking the orzo (cook for 7-8 minutes instead of 10) since the orzo will continue to cook when you reheat it.
I don’t recommend freezing this recipe. The orzo and broccoli will turn mushy once thawed, and the cheese sauce won’t have the same creamy texture. It’s best enjoyed fresh or from the fridge within 3 days.
Yes, but you’ll need to make a few adjustments. Use a quick-cooking rice like Jasmin or long-grain white rice and increase the simmer time to about 15–20 minutes, adding a bit more broth as needed until the rice is tender.
Try These Pasta Recipes Next!
Main Dishes
Instant Pot Mac and Cheese
Pasta & Noodles
Marry Me Pasta
Pasta & Noodles
Creamy Ricotta Pea Pasta
Pasta & Noodles
Vegetarian Baked Ziti with Ricotta
If you tried this One Pan Broccoli Cheddar Orzo or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
Broccoli Cheddar Orzo
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main
- Method: Pan cook
- Cuisine: American
- Diet: Vegetarian
Description
This One-Pan Broccoli Cheddar Orzo comes together in just 20 minutes and is made entirely in one pan for an easy meal with even easier clean up!
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion or 2 shallots, finely chopped
- 1/4 tsp ground black pepper
- pinch of salt
- 1 cups orzo (gluten-free if needed)
- 2 cups broth (chicken or veggie broth work well)
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until fragrant.
- Stir in the broccoli, orzo, salt, pepper and chicken broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for 10 minutes.
- Turn off the heat and stir in the cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Optional: Sprinkle extra cheese on top and broil for a minute or two for a golden, bubbly finish.
Notes
- Use a deep pan so the orzo and broccoli have room to cook evenly.
- Cut broccoli into small florets.
- Check the orzo for doneness and add a splash more broth if it needs another minute or two.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 285
- Sugar: 1g
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 11g
SO easy to throw together and to clean up! My husband and toddler both love it so it’s a big win in my family!