One-Pot Creamy Sun-Dried Tomato Orzo
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Silky one-pot orzo simmered with sun-dried tomatoes, garlic, and a touch of cream — a twenty-minute pasta that tastes like it came from your favorite trattoria.
Orzo looks like rice, cooks like pasta, and — when simmered in one pot with sun-dried tomatoes and a splash of cream — turns into a silky, restaurant-grade weeknight meal. The little grains soak up the tomato-infused broth as they cook, so the sauce flavors the pasta from the inside out rather than just sitting on top. Garlic, herbs, and bright sun-dried tomato all collide into something rich but surprisingly light, with only one pot to wash. We love it as a fast dinner on its own or as a side dish that elevates even the simplest roast chicken.
🥄 Ingredients
- 🫗 1.5 cups (280g) orzo
- 🫗 1/2 cup (80g) sun-dried tomatoes, chopped (drained from oil if packed)
- 🫗 1 small onion, finely diced
- 🫗 3 garlic cloves, minced
- 🫗 3 cups (720ml) vegetable or chicken broth
- 🫗 1 cup (240ml) milk or cream (or half-and-half)
- 🫗 2 tbsp olive oil
- 🫗 1 tsp dried oregano
- 🫗 1/2 cup (50g) grated Parmesan
- 🫗 Salt, black pepper, and fresh basil to finish
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Heat the olive oil** in a large pot over medium and cook the onion 2–3 minutes until soft.
**Add the garlic and sun-dried tomatoes**, cooking 1 minute more until fragrant.
**Stir in the orzo** and oregano, toasting the grains for a minute.
**Pour in the broth**, bring to a simmer, and cook 10–12 minutes, stirring often, until the orzo is tender and most of the liquid is absorbed.
**Stir in the cream and Parmesan**, season to taste, and simmer 1 minute until glossy.
**Finish with fresh basil** and a crack of pepper.
⚠️ Common Mistakes
- ✕
Low stirring leading to a scorched bottom layer.
- ✕
Too much liquid left — aim for creamy, not soupy.
- ✕
Dried-out pasta — keep a little broth warm to loosen the finish.
- ✕
Adding cheese to a boiling pot, which turns it grainy.
🔄 Variations
Add chicken or shrimp for a heartier one-pot meal.
Spinach in at the end for color and a veggie boost.
Coconut milk instead of cream for a dairy-free, subtly tropical version.
Herby finish: parsley or oregano instead of basil.
🧊 Storage
- 📦
Keeps 3 days refrigerated and reheats with a splash of broth. It's a meal-prep favorite.
💡 Chef Tips
Stir often — orzo loves to hug the bottom; a stir every couple of minutes keeps it from sticking.
Use drained sun-dried tomatoes for a cleaner flavor, or keep the oil for extra richness.
Add broth gradually if the pot runs dry before the orzo is done.
Parmesan at the end, off the heat, so it melts silkily.
❓ FAQ
What is orzo?
Rice-shaped pasta — it cooks quickly and slurps up sauce beautifully.
Can I make it dairy-free?
Use olive oil, coconut or oat milk, and skip the Parmesan (or use a plant-based one).
Do I need to boil the orzo separately?
No — that's the one-pot magic; it cooks right in the broth.
How many calories?
About 520 per serving — a rich, satisfying pasta dinner.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →