Creamy Garlic Turkey Broccoli Orzo (Print Version)

Juicy turkey mince and tender broccoli orzo coated in a silky garlic cream sauce—a comforting one-pan meal ready in 40 minutes.

# Ingredient List:

→ Proteins

01 - 1.1 lbs ground turkey

→ Vegetables

02 - 1 medium head broccoli, cut into small florets, approximately 9 oz
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced

→ Pasta

05 - 9 oz orzo pasta

→ Dairy

06 - 3/4 cup heavy cream
07 - 1/2 cup freshly grated Parmesan cheese
08 - 2 tablespoons unsalted butter

→ Liquids

09 - 2 cups low-sodium chicken or vegetable broth
10 - 1/2 cup milk

→ Herbs & Spices

11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes, optional
14 - Salt and freshly ground black pepper to taste

→ Other

15 - 1 tablespoon olive oil
16 - Zest of 1 lemon, optional for garnish
17 - Extra Parmesan cheese for serving

# How-To Steps:

01 - Heat olive oil and butter in a large skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until translucent.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Stir in ground turkey, season with salt, pepper, thyme, and oregano. Cook while breaking up the meat until browned and cooked through, approximately 5 to 6 minutes.
04 - Add orzo to the pan, stirring to coat in the aromatics and turkey fat for 1 minute.
05 - Pour in broth and milk. Bring to a simmer, then reduce heat to low. Cover and cook for 7 minutes, stirring occasionally.
06 - Add broccoli florets, stir, and cover again. Cook for another 5 to 6 minutes until orzo reaches al dente texture and broccoli is just tender.
07 - Pour in heavy cream and Parmesan cheese. Stir until the sauce becomes creamy and coats the orzo. Adjust seasoning and add red pepper flakes if desired.
08 - Remove from heat. Let rest for 2 minutes to thicken slightly.
09 - Serve hot, garnished with lemon zest and extra Parmesan cheese if desired.

# Helpful Tips:

01 -
  • It tastes like restaurant-quality comfort food but comes together faster than ordering delivery.
  • The creamy sauce clings to every piece of orzo, so there's no dry bites or disappointing forkfuls.
  • Ground turkey keeps it lighter than cream pasta usually feels, which means you can actually enjoy a second helping without guilt.
  • One skillet means one cleanup, and that alone makes this a weeknight winner.
02 -
  • Don't add the cream too early or the whole thing curdles—it needs to be added at the very end when everything else is already cooked and the heat is no longer high.
  • If your sauce seems too thick, a splash of milk loosens it back up; if it's too thin, a spoonful of cream cheese stirred in while off heat thickens it beautifully without breaking.
  • Freshly grated Parmesan melts into the sauce, but pre-shredded cheese stays grainy no matter how much you stir—it's worth the two extra minutes to grate it yourself.
03 -
  • Grate your Parmesan while the sauce is still cooking so it melts completely into a creamy blanket instead of clumping up.
  • If you're making this ahead, cook it to just before adding the cream, then finish it fresh when you reheat—cream sauces can separate if they spend too long sitting.
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