This Creamy Lemon Orzo Pasta is a great one-pot dish perfect for busy weeknights or family meals. It brings together parmesan, lemon, and fresh basil in a creamy, risotto-like texture. The flavor of this recipe is light and refreshing, yet rich and satisfying, making it the kind of comforting pasta you’ll crave again and again.
This Is A Great Recipe Because…
- Quick & Easy – One pot, under 30 minutes, minimal cleanup.
- Bright & Creamy – Balanced richness with fresh lemon and basil.
- Family-Friendly – Kids love it, and it pairs beautifully with proteins for grown-ups.
- Customizable – Add veggies, proteins, or make it vegetarian with a few easy swaps.
- Perfect Texture – The orzo cooks directly in the broth, soaking up flavor while becoming luxuriously creamy.
Ingredients Needed For Creamy Lemon Orzo Pasta
Here’s what you need to make creamy lemon orzo pasta from scratch:
- 2 tablespoons salted butter – For sautéing and building flavor.
- 1 cup onion, finely diced – Yellow or white onions both work.
- 1 1/3 cups orzo pasta – A small, rice-shaped pasta that cooks quickly.
- 2 garlic cloves, minced – Adds warmth and depth.
- 3 cups chicken broth – Use low-sodium to better control the salt level.
- 1/2 cup parmesan cheese, finely grated – Freshly grated melts better and tastes superior.
- 1/4 cup heavy cream – Adds silkiness to the finished dish.
- 1 teaspoon lemon zest – Use a microplane to zest just the outer yellow layer.
- 2 tablespoons fresh lemon juice – Adjust to taste.
- 2 tablespoons fresh basil, chopped – For a herbaceous finish.
- Salt and black pepper, to taste
Optional Garnishes:
- Additional parmesan cheese
- Extra lemon zest
- A drizzle of olive oil or a small knob of butter for extra shine
Ingredient Substitutes
- Parmesan cheese: Try Pecorino Romano for a saltier taste, Grana Padano for a nuttier taste, or a vegan hard cheese alternative for a slightly different taste.
- Chicken broth: Use vegetable broth for a vegetarian version.
- Fresh basil: You can substitute basil with flat-leaf parsley, dill, or even baby spinach.
Step-by-Step Method For This Creamy Lemon Orzo Pasta
Step 1: Sauté the Onion
Time: 5–6 minutes
Texture & What to Expect: 
- In a large heavy-bottomed saucepan, melt butter over medium-high heat.
- Once melted, add the diced onion.
- Cook, stirring occasionally, until the onions become soft, translucent, and slightly golden at the edges. You don’t want browning here—just a mellow, sweet onion base.
Tip: Don’t rush this step. Properly softened onions add depth to the final flavor.
Step 2: Toast the Orzo
Time: 2 minutes
- Add the orzo to the pan and stir well to coat it in the butter and onions. You will not have any liquid in the pan at this stage.
- Toast for about 2 minutes, stirring constantly.
Texture & What to Expect:
- The orzo will begin to turn slightly golden and smell nutty. This step enhances the flavor and improves the final texture. If you feel the Orzo is burning turn the heat down.
Caution: Don’t walk away as the orzo can burn quickly once toasted.
Step 3: Add Garlic and Broth
Time: 30 seconds for garlic, 8–10 minutes for simmering
- Add the minced garlic and sauté for just 30 seconds, until fragrant.
- Immediately pour in the chicken broth and stir well, scraping any bits off the bottom of the pan.
Simmering the Orzo:
- Lower the heat to medium-low.
- Cover the pan and let the orzo simmer for 8–10 minutes, stirring every few minutes to avoid sticking.
- Most of the broth should be absorbed and the orzo should be tender but not mushy.
What to Expect:
- The orzo should appear glossy and thick, like a creamy risotto. If it looks dry before it’s fully cooked, stir in a little extra broth (or hot water) and continue cooking.
Tip: Stir frequently in the last few minutes to prevent clumping or sticking.
Step 4: Make It Creamy
Time: 2–3 minutes
- Remove the pan from the heat. Stir in the grated parmesan cheese until fully melted.
- Now pour in the heavy cream and stir until everything is smooth and silky.
Texture & What to Expect:
- The sauce should coat the orzo like a risotto, so it should look creamy but not soupy.
- It will thicken as it rests, so aim for a slightly loose consistency right off the stove.
Step 5: Add Lemon and Basil
- Stir in the lemon zest and juice.
- Add the chopped basil and give it a final mix.
Tip: Taste and adjust lemon juice based on preference—add more for a punchier, citrus-forward flavor.
Step 6: Final Seasoning and Serve
- Season with salt and cracked black pepper to taste.
- Optionally, stir in a small pat of butter for extra shine and richness.
Serving Ideas:
- Top with more parmesan and lemon zest before serving.
- Serve hot as a main or side dish.
Variations
Add Protein:
- Grilled chicken, shrimp, or salmon for a full meal.
- Crispy pancetta or bacon for a savory, salty contrast.
Make It Vegetarian:
- Swap chicken broth for vegetable broth.
- Stir in roasted or sautéed mushrooms, asparagus, or zucchini.
Add Greens:
- Stir in fresh spinach at the end of cooking—it’ll wilt right into the sauce.
- Add steamed peas or chopped kale for color and nutrients.
Tips for Success
- Use freshly grated parmesan for the smoothest, most flavorful result.
- Always zest your lemon before juicing—it’s easier and you’ll get more zest.
- Stir often, especially during the last few minutes of cooking.
- If the sauce thickens too much before serving, stir in a splash of warm broth or cream to loosen it up.
Storage and Reheating
- Storage: Let cool completely and store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove or in the microwave with a splash of broth or water to restore creaminess.
- Freezing: Not ideal due to the dairy, but you can freeze it in a pinch. Reheat with added liquid and mix well.
Frequently Asked Questions
Can I make this ahead of time?
Yes, but the texture is best when freshly made. If preparing ahead, slightly undercook the orzo so it doesn’t go mushy when reheated.
What’s the texture supposed to be like?
Creamy and risotto-like—not soupy or overly thick. The orzo should be tender with a slight bite.
Is this dish kid-friendly?
Absolutely. The lemon flavor is light and not overpowering, and the creamy texture is comforting and mild.
Can I use dried basil instead of fresh?
Fresh is highly recommended for brightness, but in a pinch, use 1 teaspoon dried basil and add it when you add the broth to help it soften.
How do I make it more lemony?
Add an extra tablespoon of lemon juice or an additional ½ teaspoon of zest just before serving. You can also garnish with lemon zest on top.
What can I serve this with?
This dish pairs beautifully with roasted chicken, grilled salmon, or garlic sautéed shrimp. For vegetarian sides, try a crisp green salad or roasted vegetables.
This Creamy Lemon Orzo Pasta is one of those reliable, go-to dishes that never fails to impress. Whether you’re cooking for your family on a busy weeknight or serving guests at a dinner party, it delivers both flavor and elegance with minimal effort. Once you try it, you’ll be hooked on its comforting texture and zesty brightness.
