Creamy Garlic Turkey Broccoli (Printer-Friendly)

Juicy turkey mince, tender broccoli, and orzo pasta in a rich garlic cream sauce for a comforting meal.

# What You Need:

→ Proteins

01 - 1.1 lbs ground turkey

→ Vegetables

02 - 1 medium head broccoli, cut into small florets (about 9 oz)
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 cheese for serving

# Directions:

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. Add minced garlic and cook for 1 minute until fragrant.
02 - Stir in ground turkey and season with salt, pepper, thyme, and oregano. Cook while breaking up the meat until browned and just cooked through, about 5 to 6 minutes.
03 - Add orzo to the pan and stir to coat in the aromatics and turkey fat for 1 minute.
04 - Pour in broth and milk. Bring to a simmer, then reduce heat to low. Cover and cook for 7 minutes, stirring occasionally.
05 - 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.
06 - Pour in heavy cream and Parmesan cheese. Stir until the sauce is creamy and coats the orzo evenly. Adjust seasoning and add red pepper flakes if desired.
07 - Remove from heat and let rest for 2 minutes to thicken slightly. Serve hot, garnished with lemon zest and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • It's faster than ordering takeout and tastes like you've been cooking all day.
  • Ground turkey keeps it lighter than chicken thighs, but the cream sauce makes it feel completely indulgent.
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor layering.
  • Broccoli stays bright and tender, not mushy, because you add it at just the right moment.
02 -
  • Don't skip the toasting step for the dried herbs and the orzo itself—this is where half the flavor comes from, not from the cream.
  • Add the broccoli partway through, not at the beginning, or it'll turn into mush and lose its color and texture.
03 -
  • Use freshly grated Parmesan, not the pre-grated kind that's been sitting in a bag—it makes a real difference in how the sauce comes together.
  • If your sauce seems too thick at the end, stir in a splash of milk or broth; if it's too thin, let it simmer uncovered for a minute or two more.
Go Back