Creamy Garlic Turkey & Broccoli Orzo (Printable)

Juicy turkey, tender broccoli, and orzo pasta simmered in a rich garlic cream sauce—a comforting one-pan meal ready in 40 minutes.

# What You’ll Need:

→ Proteins

01 - 1.1 lbs ground turkey

→ Vegetables

02 - 1 medium head broccoli, cut into small florets
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

→ Other

15 - 1 tbsp olive oil
16 - Zest of 1 lemon, optional for garnish
17 - Extra Parmesan cheese for serving

# Steps:

01 - Heat olive oil and butter in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until translucent.
02 - Add the garlic and cook for 1 minute until fragrant.
03 - Stir in turkey mince, season with salt, pepper, thyme, and oregano. Cook, breaking up the meat, until browned and just cooked through, about 5–6 minutes.
04 - Add orzo to the pan, stirring to coat in the aromatics and turkey fat for 1 minute.
05 - Pour in broth and milk. Bring to a simmer, then reduce heat to low. Cover and cook for 7 minutes, stirring occasionally.
06 - Add broccoli florets, stir, and cover again. Cook for another 5–6 minutes, until orzo is al dente and broccoli is just tender.
07 - Pour in heavy cream and Parmesan. Stir until the sauce is creamy and coats the orzo. Adjust seasoning and add red pepper flakes if using.
08 - Remove from heat. Let rest for 2 minutes to thicken slightly. Serve hot, garnished with lemon zest and extra Parmesan if desired.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes without feeling rushed or compromised.
  • Broccoli and orzo cook right in the same pan, so there's barely any cleanup and no overcooked pasta waiting around.
  • That garlic cream sauce is rich enough to feel indulgent but not so heavy you can't breathe afterward.
02 -
  • Don't skip the step where you toast the orzo in the butter—it sounds small but it's the difference between a good dish and one that makes people pause between bites to compliment it.
  • Keep your broccoli florets truly small because they finish cooking off the heat and you don't want them to go soft and sad instead of tender-crisp.
  • The sauce will continue to thicken as it cools, so when you're tasting it off the heat, it should look maybe slightly looser than you want the final result to be.
03 -
  • Taste the broth before you use it because some brands are so salty they'll throw off your whole seasoning balance, and low-sodium is genuinely worth the hunt.
  • Keep the heat at medium or lower once the cream goes in—high heat can make dairy break or separate, and you want that silky texture to stay perfect.
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