Creamy Garlic Turkey Broccoli Orzo (Print)

Tender turkey and broccoli orzo pasta in a creamy garlic parmesan sauce, all made in one pan.

# Ingredients:

→ 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

# Directions:

01 - Heat olive oil in a large, deep skillet over medium heat. Add the ground turkey and cook, breaking 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. Let stand for 2 to 3 minutes to thicken.
08 - Garnish with fresh parsley and extra parmesan before serving.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy your meal.
  • The sauce becomes naturally creamy without heavy cream, so it feels indulgent but stays light.
  • Turkey cooks faster than chicken, and the broccoli steams right into tenderness in the same liquid.
02 -
  • Finely grate your parmesan fresh from a block instead of using pre-grated—the difference in creaminess is immediate and noticeable because pre-grated contains anti-caking agents.
  • Don't let the pan get too hot after adding the milk and cream cheese, or the sauce will break and look curdled instead of silky.
03 -
  • Ground chicken works perfectly if turkey isn't what you have, and it cooks the same speed with the same results—just don't use a leaner cut or it can dry out.
  • Add a handful of baby spinach in the last 2 minutes if you want more vegetables; it wilts right in and adds iron without changing the flavor profile.
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