Creamy Garlic Turkey & Broccoli Orzo (Printable)

Comforting one-pan pasta with turkey, broccoli, and orzo in a rich garlic parmesan sauce.

# What You Need:

→ 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:

01 - Heat olive oil in a large deep skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
02 - Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the broccoli florets, dried thyme, oregano, and red pepper flakes if using. Cook, stirring, for another 2 minutes.
04 - Stir in the orzo and pour in the 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 the orzo is al dente and broccoli is tender.
06 - Stir in the cream cheese and parmesan until melted and the sauce is creamy. Adjust seasoning as needed.
07 - Remove from heat and let stand for 2 to 3 minutes to thicken.
08 - Garnish with fresh parsley and extra parmesan before serving.

# Expert Advice:

01 -
  • It all happens in one skillet, which means less cleanup and more time to actually enjoy your meal.
  • The garlic and parmesan create this savory depth that makes your kitchen smell absolutely incredible while it cooks.
  • Turkey keeps it lighter than traditional cream pastas, so you won't feel sluggish afterward.
02 -
  • If your orzo looks soupy after the first 8 minutes, don't panic—every stove cooks differently, and it'll continue absorbing liquid as it sits.
  • The cream cheese chunks might seem stubborn to melt, but low heat and patient stirring prevent them from clumping or making the sauce grainy.
03 -
  • Brown the turkey properly before moving forward—this step is where half your flavor lives, and rushing it shows in the final dish.
  • Taste the broth before adding the dairy; if it's too salty already, adjust your added salt down since the cheese will concentrate flavors at the end.
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