This quick stove top Orzo Alfredo is perfect for nights when you don’t have a lot of time or don’t want to heat up the oven. The combination of cream, butter, and Parmesan cheese creates a fantastic homemade Alfredo sauce. Calories and fat could be reduced by using milk and/or half-and-half along with some cornstarch to thicken the sauce instead of using cream.
Don’t have all the ingredients? Mix it up with different pasta or vegetables, or add chicken for a heartier dish. Sauté a few finely diced red peppers to add, or switch to chopped steamed broccoli and a little sautéed onion for a completely different version. When we originally posted this recipe it included bacon, which we have removed in this updated version.*
Orzo Alfredo with Peas
- 16 oz. orzo, cooked according to package directions
- 2 cups heavy cream
- 2-½ cups frozen peas, thawed and drained
- ¼ cup butter, cut into pieces
- 1 clove garlic, minced
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ¼ teaspoon fresh-ground black pepper
- ⅛ tsp. freshly ground nutmeg, affiliate link
- In a large saucepan, combine cream and butter. Heat over medium heat until butter has melted and cream is warmed, but do not boil.
- Add Parmesan cheese, garlic, salt, pepper, and nutmeg. Mix well and cook over medium-low heat until cheese is melted. Add peas and orzo, mixing gently.
- Heat over medium-low heat until everything is warmed through. Serve immediately.
Adapted from A Whisk and A Prayer
* Due to concerns about the use of gestation crates in pork production, Add Salt & Serve’ new and updated recipes limit the use of pork products.