Creamy Garlic Turkey Broccoli Orzo (Print Version)

Comforting one-pan pasta with tender turkey, broccoli, and orzo in a creamy garlic parmesan sauce. Ready in 40 minutes.

# What You'll Need:

→ Proteins

01 - 1 pound lean ground turkey

→ Vegetables

02 - 1 medium head broccoli, cut into small florets, about 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 Make:

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 frequently, for another 2 minutes.
04 - Stir in orzo pasta and pour in chicken broth and milk. Season with salt and pepper to taste. 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 becomes tender.
06 - Stir in cream cheese and parmesan until melted completely 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 extra parmesan cheese before serving.

# Expert Advice:

01 -
  • It comes together in one skillet, which means you'll have way less cleanup and more time to actually enjoy dinner.
  • The sauce is silky without being heavy, so you won't feel weighed down afterward but you'll still feel genuinely satisfied.
  • Ground turkey makes it feel lighter than traditional cream sauces, yet the parmesan and cream cheese keep it absolutely indulgent.
02 -
  • Don't overcrowd the turkey when browning it; work in batches if needed, because the more space it has, the better it browns instead of steaming.
  • Stirring occasionally while the orzo cooks isn't optional—it really does prevent a starchy crust from forming on the bottom, which can ruin the texture.
03 -
  • If you find the sauce is too thin when you finish cooking, let it sit off heat for a few minutes; the pasta will continue absorbing liquid and it'll thicken naturally.
  • Having extra parmesan grated and ready means you can adjust the creaminess and flavor at the very end, which gives you control over the final dish.
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