Creamy Garlic Turkey Broccoli Orzo (Print Version)

Tender turkey and broccoli orzo in creamy garlic parmesan sauce

# Ingredient List:

→ Proteins

01 - 1 pound lean ground turkey

→ Vegetables

02 - 1 medium head broccoli, cut into small florets, approximately 12 ounces
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced

→ Pasta and Dairy

05 - 9 ounces orzo pasta
06 - 3 cups low-sodium chicken broth
07 - 3/4 cup whole milk
08 - 1/2 cup finely grated parmesan cheese
09 - 2 tablespoons cream cheese

→ Pantry

10 - 2 tablespoons olive oil
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon crushed red pepper flakes, optional
14 - Salt and black pepper to taste

→ Garnish

15 - Fresh parsley, chopped
16 - Extra parmesan cheese

# How-To Steps:

01 - Heat olive oil in a large deep skillet over medium heat. Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
02 - Add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add broccoli florets, dried thyme, oregano, and red pepper flakes if using. Cook, stirring frequently, for another 2 minutes.
04 - Stir in orzo and pour in chicken broth and milk. Season with salt and pepper. Bring to a simmer, then reduce heat to medium-low.
05 - Cover and cook for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente texture and broccoli becomes tender.
06 - Stir in cream cheese and parmesan until completely melted and sauce reaches desired creaminess. Adjust seasoning as needed.
07 - Remove from heat and let stand for 2 to 3 minutes to allow sauce to thicken.
08 - Garnish with fresh chopped parsley and extra parmesan cheese before serving.

# Helpful Tips:

01 -
  • It's a complete meal in one pan, which means fewer dishes and more time to actually enjoy eating.
  • The creamy sauce is rich and comforting without being heavy, thanks to that perfect balance of cheese and broth.
  • Turkey gives you that lean protein satisfaction without the guilt, and it cooks so quickly you'll have dinner ready before 7 PM.
02 -
  • The orzo needs to be stirred occasionally while cooking or it'll stick to the bottom and scorch, which tastes bitter and ruins the whole dish—I learned this the hard way on a Sunday night.
  • Don't skip the rest period at the end; those 2-3 minutes make the difference between a soupy pasta and one with a proper creamy coating that clings to every piece.
03 -
  • Grating your own parmesan makes an enormous difference in how smoothly it melts into the sauce, so it's worth the extra minute at the cutting board.
  • If your sauce seems too thin after cooking, let it sit uncovered for a minute or two and it will thicken as the pasta continues to absorb liquid—resist the urge to cook it longer.
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