This Creamy Orzo With Peas and Parmesan Cheese is a quick, easy and family-friendly one-pot side dish that goes with just about anything!

bowl of creamy orzo with peas and parmesan cheese with a serving spoon in the background

Michelle's Recipe Rundown

Orzo pasta is cooked in a flavorful broth with sautéed onions and garlic, and then it's combined with peas, heavy cream and parmesan cheese. It's reminiscent of a risotto in taste and texture, but it's much less fussy, and there's no constant stirring required.

It's one of my favorite go-to side dishes, and it's on frequent repeat in our house. It pairs well with almost any entree: chicken, beef, pork, fish or seafood. I keep all of the ingredients on hand, and I can make it at a moment's notice.

Here are more reasons why you'll love this recipe:

Quick and Easy. It's ready in just 30 minutes.
All-in-One-Side-Dish. You've got both pasta and a veggie, and you only have to dirty one pot.
Fresh or Frozen Peas Work. When fresh peas are in season in the spring, they're especially good. But frozen peas work very well too, so you can make this dish any time of the year.
Family-Friendly. You get 4 generous servings, and most everyone will enjoy a cheesy pasta, even if there's vegetables in it. In fact, if you've got any picky eaters who think they don't like peas, let them try this one. It might just change their mind!

Featured Review:
Easy to make and so yummy! Will definitely be making this again!
~Kim ⭐⭐⭐⭐⭐

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Michelle's Recipe Rundown
Ingredient Notes
How to Make Creamy Orzo With Peas and Parmesan Cheese
Recipe Tips
Storage & Reheating
Easy Variations
More Pea Recipes to Try
📋Recipe

Ingredient Notes

The full list of ingredients with amounts is in the recipe card below. Here I'm giving you a few notes for some of the items on making the best selections, preparation and substitutions.

Orzo - This is a small, rice-shaped pasta.
Peas - Fresh or frozen; both work well. If using frozen peas (this is what I use most of the time), thaw them first. To quickly thaw, I put them in a colander and rinse with warm water just until thawed and then drain.
Parmesan Cheese - I recommend getting a wedge of parmesan cheese and freshly grating it; it will melt into the sauce so much better than pre-grated cheese because it doesn't contain any fillers or anti-caking agents that could make the sauce grainy. And if you can splurge on real-deal Parmigiano Reggiano, it's totally worth it and really does make a difference.
Heavy Cream - Light cream or half-and-half could be used in a pinch, but I don't recommend substituting milk, as the end result won't be as creamy.
Roasted Chicken Base & Water - This is my first choice for a super flavorful broth. You can use homemade, boxed or canned chicken broth instead; just make sure it has good flavor. Vegetable base and water or vegetable broth can be substituted.

How to Make Creamy Orzo With Peas and Parmesan Cheese

This is a brief overview of the steps. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.

Onions being sauteed in a saucepot with a spoonful of garlic being added.

Sauté the onions in olive oil until softened, then add the garlic and sauté for another minute.

Boiling chicken broth in the saucepan with the onions and garlic.

Add the roasted chicken base and water; stir to combine. Bring to a boil.

A collage of 3 images, one showing the orzo added to the broth in the pot, one showing the covered pot simmering, and one showing the cooked orzo in the pot.

Add the orzo; stir. Cover, reduce the heat and simmer until the orzo is tender and most of the liquid has been absorbed.

A collage of 3 images, one showing the peas and parmesan cheese added to the pot, one showing the cream being added to the pot, and one showing the finished dish in the pot with everything being stirred together.

Add the peas, parmesan cheese and heavy cream; stir to combine. Continue cooking over very low heat, stirring occasionally, until the cheese is melted and the peas are heated through.

Recipe Tips

Serve immediately. This is when this dish is at its creamy best!
Cooking time variations. The cooking time given for the orzo is just a guideline. It can vary by brand, so check the package before starting. Test it and adjust the time, if needed, to make sure it's not overcooked or undercooked.
What to do if the sauce is too loose. Although the recipe uses the proper amount of broth to cook the orzo without needing to draining it, if things are looking a little loose once you add in the peas, parmesan and cream, just let it sit for a few minutes off the heat. The orzo will continue to soak up the sauce, and it should thicken up a bit more.

spoonful of creamy orzo with peas and parmesan cheese being lifted out of the bowl

Storage & Reheating

Storage: Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing because the pasta can get mushy and sauces with cream can break and take on a grainy texture.

Reheating: Put the leftovers in a pot or skillet on the stove and heat slowly over low heat, stirring often, until heated through. Since the orzo will have soaked up some of the sauce while in the fridge, you may need to add some broth or heavy cream to loosen things up again and bring back that creamy texture.

Easy Variations

Change up the veggies. Spinach, broccoli, green beans, zucchini, asparagus, and mushrooms are all great options. Just note that, since you're only going to be heating them through at the very end, they should be cooked first before adding. Spinach can be added raw, as the heat will quickly wilt it down.
Omit the veggies. You'll have a delicious creamy, cheesy orzo.
Add a protein. Make it a meal with a cooked protein of your choice, such as ham or chicken.

I hope you try this Creamy Orzo With Peas and Parmesan Cheese recipe and love it as much as I do. Thanks for visiting today!

Want another great 2-in-1 side dish? Try my Rice With Mixed Vegetables.

More Pea Recipes to Try

If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!

📋Recipe

Creamy Orzo With Peas and Parmesan Cheese

This Creamy Orzo With Peas and Parmesan Cheese is a quick, easy and family-friendly one-pot side dish that goes with just about anything!

5 from 8 votes

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Author: Michelle

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 4

Estimated Calories: 238

Ingredients

1 tablespoon olive oil
1 cup chopped onion, about ¼-inch pieces
2 cloves garlic, minced (about 1 heaping teaspoon)
2 cups water, See Notes below
2 teaspoons roasted chicken base, such as Better Than Bouillon; See Notes Below
1 cup dry orzo pasta
2 cups peas, fresh or frozen (thawed if frozen)
½ cup freshly-grated Parmesan cheese
¼ cup heavy cream
salt and pepper, to taste

Instructions

Heat the olive oil in a medium sauce pot (I use a 3-quart saucepot) over medium heat. Add the onion and sauté, stirring occasionally, until the onions begin to soften.
Add the garlic and sauté, stirring frequently, for another minute.
Add the roasted chicken base and water; stir to combine. Increase the heat and bring to a boil.
Add the orzo and give it a quick stir. Then reduce the heat, cover the pot, and simmer until the orzo is tender and most of the liquid has been absorbed, about 15 to 20 minutes. Do not drain.

Cooking time can vary by brand, so test it and adjust the time, if needed, to make sure the orzo isn't overcooked or undercooked.

Add the peas, parmesan cheese and heavy cream; stir to combine. Continue to cook over very low heat, stirring occasionally, just until the cheese is melted and the peas are heated through. Taste and season with salt and pepper as needed.

If your sauce seems too loose, let it sit for a few minutes off the heat. The orzo will continue to soak up the sauce, and it should thicken up a bit more.

Serve immediately, so the dish is at its creamy best!

Notes

I love the extra flavor that the broth made with roasted chicken base and water gives the orzo, but you can use 2 cups of homemade, boxed or canned chicken broth instead. You could also use vegetable base and water or vegetable stock.
- The chicken base I use calls for 1 teaspoon per cup of water, so I use 2 teaspoons for 2 cups of water. If your base has different instructions, use that amount instead (for example, if it calls for 2 teaspoons per cup of water, you would use 4 teaspoons for 2 cups of water).
Get a wedge of good quality Parmesan cheese, and grate it fresh. It makes a difference! Pre-grated cheese may contain additives that can cause it to not melt as well, giving the sauce a gritty texture.

Did you try this recipe?Be sure to leave a star rating and comment below. Also, share a photo on Instagram and mention @nowcookthis or tag #nowcookthisrecipes.

This post was updated on 4/13/26 with new info, tips and step-by-step photos. The recipe itself is the same.