Creamy Garlic Spinach Orzo
This Creamy Garlic Spinach Orzo is SO EASY! Tender orzo pasta in a luscious garlic cream sauce with fresh spinach and Parmesan cheese.
Servings: 4 servings
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil extra virgin
- 3 cloves garlic minced finely
- 4 cups fresh spinach washed and chopped
- 1 cup heavy cream full-fat
- 0.5 cup Parmesan cheese freshly grated
- salt to taste
- black pepper to taste
- 1 cup cooked chicken diced, optional
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Bring a medium saucepan of salted water to a boil. Add 1 cup of orzo pasta and cook until al dente, about 8-10 minutes. Drain and set aside, reserving a little pasta water.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Toss in 4 cups of chopped fresh spinach and cook until wilted, about 3-4 minutes.
- Lower heat and pour 1 cup of heavy cream into the skillet with spinach and garlic. Stir to combine and warm gently for 2-3 minutes.
- Stir 1/2 cup grated Parmesan cheese into the cream mixture until melted and smooth. Season with salt and pepper to taste. Add reserved pasta water if sauce is too thick.
- Add cooked orzo to the skillet, tossing to coat in the creamy garlic spinach sauce. Fold in 1 cup diced cooked chicken if using.
- Sprinkle freshly chopped parsley over the top. Serve immediately with crusty bread or a light salad.
Equipment
- Large Skillet
- Medium Saucepan
- Wooden spoon or silicone spatula
- Grater
- Knife and cutting board
- Measuring Cups and Spoons
Notes
- Be careful not to overcook the garlic to avoid bitterness.
- Reserve pasta water to thin the sauce as needed without losing flavor.
- Use freshly grated Parmesan cheese for the best taste and melting quality.
- For a lighter sauce, substitute half the heavy cream with whole milk.
- Store leftovers in the refrigerator for up to 3 days; reheat gently with a splash of cream or water.