Creamy Garlic Turkey Broccoli Orzo (Printable)

Silky garlic cream sauce coats tender orzo with juicy turkey and vibrant broccoli florets in this cozy one-pan dinner.

# What You Need:

→ Proteins

01 - 1.1 lbs ground turkey

→ Vegetables

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

→ Pasta

05 - 9 oz orzo pasta

→ Dairy

06 - ¾ cup heavy cream
07 - ½ cup freshly grated Parmesan cheese
08 - 2 tbsp unsalted butter

→ Liquids

09 - 2 cups low-sodium chicken or vegetable broth
10 - ½ cup milk

→ Herbs & Spices

11 - 1 tsp dried thyme
12 - ½ tsp dried oregano
13 - ½ tsp crushed red pepper flakes, optional
14 - Salt and freshly ground black pepper, to taste

→ Finishing

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

# Directions:

01 - Heat olive oil and butter in a large skillet over medium heat. Add diced onion and sauté for 2 to 3 minutes until translucent.
02 - Add minced garlic to the skillet 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, about 5 to 6 minutes.
04 - Add orzo to the pan and stir 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 is al dente and broccoli is just tender.
07 - Pour in heavy cream and Parmesan cheese. Stir until the sauce is creamy and coats the orzo. Adjust seasoning and add red pepper flakes if using.
08 - Remove from heat and let rest for 2 minutes to thicken slightly. Serve hot, garnished with lemon zest and extra Parmesan if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor since nothing dilutes in separate water.
  • Ground turkey keeps it lighter than traditional cream pasta, but the sauce is still indulgently silky and satisfying.
  • The broccoli stays vibrant and slightly snappy, not mushy, because it joins the party at just the right moment.
  • You can have dinner on the table in under 45 minutes, making it perfect for nights when planning ahead didn't happen.
02 -
  • Don't skip browning the turkey properly; pale turkey releases water as it cooks and makes your sauce watery instead of creamy.
  • Resist the urge to cook the orzo past al dente in the broth because it continues to soften from residual heat even after you take it off the stove.
  • Low-sodium broth is non-negotiable here since you're reducing the liquid and adding salty Parmesan, making it easy to over-salt accidentally.
  • The cream goes in at the very end so it doesn't have time to break or separate from the heat; this is what keeps it silky rather than grainy.
03 -
  • Toast the orzo in the pan for that one minute; it sounds like a small step but it adds toasted depth that makes the final dish taste more intentional.
  • Keep the lid on during cooking because those pasta particles need steam to cook evenly, and lifting it repeatedly lets all that moisture escape.
  • Parmesan that you grate yourself at home melts infinitely better than the pre-shredded kind, which has anti-caking agents that prevent smooth melting.
  • Taste after adding just salt and pepper, before the cream, so you know exactly how to season; you can always add more but can't take it out.
Go Back