Dinner

One Pot Lemon Orzo Pasta Recipe

ByMaya Arden December 8, 2025December 8, 2025

Introduction

This One Pot Lemon Orzo Pasta is a simple, bright, and creamy dish perfect for a quick weeknight dinner. With minimal ingredients and fuss, it combines tender orzo, fresh lemon, and Parmesan for a comforting meal that feels both light and satisfying.

A bowl of creamy orzo pasta with a pale yellow color mixed evenly with small green parsley pieces, giving a fresh look. The texture of the orzo is smooth and rich, coated in a thick cream sauce. The dish is served in a white bowl with tiny speckled details around the edge, and two thin yellow lemon slices rest on one side of the bowl. A silver fork with a floral pattern is placed inside the bowl, partially covered by the orzo. The background is a white marbled texture with a touch of green parsley in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon salted butter
1½ cups uncooked orzo pasta (about 278 grams)

2 cloves garlic, finely minced
2½ cups low sodium vegetable or chicken broth

½ teaspoon salt
¼ teaspoon fresh cracked black pepper

⅓ cup cream (any kind; heavy cream for richer flavor, light cream for thinner texture)
2 tablespoons grated Parmesan
2 tablespoons fresh parsley

Juice of 1 lemon

Instructions

Step 1: Melt the butter in a large skillet over medium-high heat. Add the orzo and minced garlic, toasting them together for 1–2 minutes until fragrant.
Step 2: Pour in the broth, then add the salt and black pepper. Stir to combine.

Step 3: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer, stirring often, until most of the liquid is absorbed and the orzo is cooked to your liking (about 10 minutes). If the liquid evaporates before the pasta is done, add a splash more broth.
Step 4: Stir in the cream, grated Parmesan, and fresh parsley. Gradually add lemon juice, tasting as you go, until the flavor suits you. Serve warm.

Tips & Variations

For extra brightness, zest the lemon and add it along with the juice.

Use chicken broth for a richer, savory base or vegetable broth for a lighter flavor.
Add cooked shrimp or grilled chicken for a protein boost.
Swap Parmesan for Pecorino Romano for a sharper taste.

If you prefer a dairy-free version, substitute cream with coconut milk and omit the cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the pasta if it has thickened.

How to Serve

A white bowl filled with creamy orzo pasta, where the small rice-shaped pieces are coated in a smooth, light yellow sauce with a slightly glossy texture. The pasta is garnished with small green parsley leaves scattered evenly throughout. There is a slice of lemon placed on the left edge of the bowl, adding a vibrant yellow color. A silver fork is partially inserted into the orzo on the right side of the bowl, resting on top of the pasta. The bowl sits on a white marbled surface with a bunch of fresh parsley visible in the top left corner and a blue and white striped cloth partially underneath the bowl at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Orzo works best because of its small size and similar cooking time to the broth absorption method. Larger pasta shapes may require more liquid and longer cooking times, so this recipe might need adjustment.

What if I don’t have cream on hand?

You can substitute the cream with half-and-half, whole milk, or a non-dairy milk like oat or almond milk, though the texture will be less rich. Adding a bit more cheese can help enhance the creaminess.