There’s something about a one-pot meal that feels like a little victory, especially on evenings when the clock races ahead faster than you’d like. I remember the last time I whipped up this One Pot Creamy Orzo and Beef — it was one of those days where I started cooking with a distracted mind, half-listening to a podcast and glancing at texts I never quite finished responding to. Somehow, the aroma of garlic and browned beef pulled me right back to the moment. The cozy creaminess of the orzo, mingled with the herbs, made the kitchen feel like a quiet refuge from the noise of the day. It wasn’t perfect—there was a bit of a spill on the counter, and I almost added too much salt—but it still turned out just right. That’s the charm here: a little imperfect, a little comforting, and totally doable.

A genuine one-pot meal means minimal dishes and maximum flavor.
It’s simple — and that’s kind of the point. No fancy techniques, just good ingredients coming together.
The creamy texture balances the savory beef in a way that feels indulgent without being heavy.
Adding fresh herbs at the end gives it a bright pop, but you can skip or swap them if you’re out.

If you’re worried about timing, this dish is forgiving. The orzo cooks right in the pot with the beef, so you don’t have to babysit multiple pans. And no need to stress about perfect measurements — a little more broth or cream here and there won’t hurt.

One Pot Creamy Orzo and Beef

Print Recipe

A comforting and easy one-pot meal featuring tender ground beef, creamy orzo pasta, and a flavorful blend of herbs and cheese. Perfect for a quick dinner with minimal cleanup.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

1 tablespoon olive oil
1 pound ground beef
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup orzo pasta
2 1/2 cups beef broth
1/2 cup heavy cream
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

Heat olive oil in a large deep skillet or pot over medium-high heat.
Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Add chopped onion and minced garlic to the beef. Cook until the onion is softened, about 3 minutes.
Stir in the orzo pasta, beef broth, dried oregano, dried thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 12-15 minutes.
Stir in the heavy cream and grated Parmesan cheese until the mixture is creamy and well combined.
Remove from heat and sprinkle with chopped fresh parsley before serving.

Cooking this feels like having a trusted pan that does the work for you. A deep skillet or pot with a lid is all you really need. When it comes to serving, I usually pair it with a simple green salad or some roasted veggies — whatever’s quick and fresh. Sometimes I toss in a handful of spinach towards the end for an easy veggie boost, though I haven’t tested all sorts of variations yet. Substituting ground turkey instead of beef might work too, but I haven’t tried it myself.

FAQ:

Can I use chicken broth instead of beef broth?
Yes, you can. It will change the flavor slightly but still be tasty.

What if I don’t have heavy cream?
I’ve tried with milk plus a bit of butter, which works okay, but it’s less rich.

Can this be made ahead?
Leftovers store well for a few days and reheat nicely, just add a splash of broth if it feels thick.

Give this one-pot creamy orzo and beef a try when you want something cozy and straightforward. Once you do, I bet it’ll be one of those recipes you turn to again and again.