Easy Creamy Spinach Parmesan Orzo

This quick and easy creamy orzo pasta with spinach and Parmesan is a comforting, fuss-free dish that works beautifully as a vegetarian dinner or a simple yet satisfying side. With minimal ingredients and a short cooking time, it’s ideal for busy days when something warm and creamy is still the goal.

While many pasta dishes are considered family-friendly, this one truly stands out. Orzo’s small, rice-like shape makes it especially appealing and easy to eat, and its quick cooking time adds to the overall convenience. It’s the kind of pasta that feels fun on the plate while still delivering classic comfort.

What really sets this recipe apart is how effortlessly it comes together as a one-pot meal. The orzo cooks directly in a blend of broth and milk, and as it simmers, the pasta releases starch that naturally transforms the liquid into a creamy, velvety sauce—no extra steps required.

Once the orzo is tender, baby spinach is stirred in and gently wilted by the heat. Chopping the spinach helps it soften even faster, though frozen spinach can also be used for maximum convenience. A generous amount of grated Parmesan cheese finishes the dish, adding richness and savory depth.

The result is a simple yet satisfying pasta that feels cozy without being heavy. It’s easy to customize, endlessly reliable, and well-suited for repeat appearances in a weekly meal plan. This is the kind of recipe that earns a permanent spot in the dinner rotation thanks to its ease, flavor, and comfort factor.

Easy Creamy Spinach Parmesan Orzo

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This Easy Creamy Spinach Parmesan Orzo can be enjoyed as a vegetarian dinner or simple side dish. Creamy, flavorful, and ready in less than 30 minutes, this easy orzo dish comes together in a hurry to compliment any favorite meal!

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 pound dried orzo pasta (about 2 1/2 cups)
• 2 cups low-sodium chicken or vegetable broth
• 2 cups whole milk
• 2 cups packed baby spinach, coarsely chopped
• 1 cup freshly grated Parmesan cheese, plus more for serving
• Kosher salt
• Freshly ground black pepper

Instructions

Step-By-Step Instructions

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Notes

• Substitute frozen spinach: To substitute frozen spinach, thaw 12 ounces spinach in a colander while cooking the orzo. Stir and press out any liquid you can, then stir the partially-thawed spinach directly into the orzo with the Parmesan. Stir and heat until the spinach is fully incorporated.
• Add chicken: If you want to add meat to this dish, top with shredded chicken from a rotisserie chicken (or canned chicken).
• Storage: Leftovers can be stored in an airtight container and refrigerated for up to 3 days.

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