Creamy Garlic Turkey Broccoli Orzo (Printer-Friendly)

Tender turkey and broccoli orzo pasta with creamy garlic parmesan sauce, all cooked in one pan for easy cleanup.

# 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 & 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

# Directions:

01 - Heat olive oil in a large deep skillet over medium heat. Add ground turkey and cook, breaking apart 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 constantly, for 2 minutes.
04 - Stir in orzo pasta, then 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 is tender.
06 - Stir in cream cheese and parmesan cheese until completely melted and sauce becomes creamy. 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 additional parmesan cheese before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time actually enjoying your meal.
  • The creamy sauce coats every piece of orzo and broccoli so naturally that you forget you're eating something genuinely good for you.
  • Turkey mince makes it lighter than chicken, and honestly, it absorbs the garlic flavor better than I expected.
02 -
  • Don't skip grating your parmesan fresh—pre-grated cheese contains anti-caking agents that make the sauce grainy instead of smooth, and you'll taste the difference immediately.
  • If your sauce seems too thin after adding the cheeses, it's not a disaster; just let it sit uncovered for a minute or two off the heat and it will thicken as it cools slightly.
  • Stir occasionally during the simmering phase, especially around the edges where the orzo likes to stick and scorch.
03 -
  • Use a skillet with high sides and a tight-fitting lid, otherwise the orzo and liquid splatter as they simmer.
  • If your garlic is older and possibly harsh-tasting, mince it fine and let it sit in the oil for just a second before the onion goes in—this mellows it slightly.
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