One-pot Creamy Lemon Orzo Pasta with Feta is the side dish you didn't know you needed! This easy orzo recipe is made with lemon zest, crumbled feta cheese, and fresh dill tossed into velvety pasta. You only need a few pantry staples and about 30 minutes, making it perfect for busy weeknights or last-minute get-togethers.
If you love bright spring flavors like this, try our Greek Chicken Meatballs with Lemon Spinach Orzo. It's a full meal on its own with protein, greens, and a lemony twist.
Orzo is a short-cut pasta that looks like rice but cooks up like traditional pasta, making it an incredibly versatile ingredient for creamy dishes, brothy soups, or pasta salads. This lemony orzo recipe is inspired by Greek flavors like lemon, dill, and feta.
If you're looking for other side dish ideas, check out our Broccoli Orzo, Asparagus Orzo with Peas, or our Creamy Lemon Risotto.
Why We Love This Recipe
- Bright and Creamy Flavor: The combo of lemon juice and heavy cream gives this dish a fresh but rich finish.
- Quick One-Pot Cooking: Minimal dishes and ready in about 30 minutes.
- Pantry-Friendly: Uses orzo, broth, garlic, and butter which are ingredients you probably already have. Just like this Easy Pastina Soup Recipe!
- Family-Friendly: Easy to serve with grilled meats or roasted veggies for a complete meal.
Lemon Orzo Pasta Ingredients
Let's go over what makes this dish work so well. Each ingredient brings its own purpose and flavor.
- Orzo Pasta: We love using orzo because it cooks in under 10 minutes and absorbs all the lemony broth, giving us that creamy, risotto-like texture without the extra work. Love this ingredient? Try our Greek Orzo Salad Recipe!
- Butter: A bit of butter adds richness and gives us the perfect base to gently sauté the shallot and garlic without overpowering the lemon.
- Shallot: Shallots give the dish a soft, savory base with a mellow onion flavor that blends right into the creamy sauce.
- Garlic: Just a couple of cloves bring that comforting, homemade flavor we always go for in simple pasta dishes.
- Chicken Broth: Simmering the orzo in broth adds depth and flavor as it cooks. We often use low-sodium chicken broth, but veggie broth works great too.
- Heavy Cream: We use just enough cream to give the orzo a creamy, velvety texture without making it feel too rich.
- Lemon (juice + zest): We always zest the lemon before juicing so we don't miss out on any of that citrus flavor. The combo of juice and zest really wakes up the whole dish.
- Feta Cheese: Crumbled feta melts slightly into the warm orzo, giving us little pockets of creamy, salty tang in every bite.
- Fresh Dill: This adds a herby finish that keeps the dish light and fresh. We love how it balances out the creaminess of the sauce.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Orzo: Try acini di pepe, ditalini, or pearl couscous.
- Heavy Cream: Use half and half or a blend of milk and cream cheese.
- Feta Cheese: Swap with goat cheese or shredded parmesan if feta isn't your preference.
- Fresh Dill: Try basil, or thyme if dill isn't available.
- Add-ins: Try peas, spinach, or frozen green beans to bulk up the pasta without adding much cost.
How To Make Creamy Lemon Orzo Pasta with Feta
STEP ONE: Sauté the Shallot and Garlic
In a medium saucepan, melt butter over medium heat. Add the minced shallot and cook for 2-3 minutes until soft and translucent.
Stir in garlic and cook for 30 seconds more, just until fragrant.
STEP TWO: Toast and Simmer the Orzo
Stir in the orzo and cook for 1 minute, letting it toast lightly in the pan. Pour in the chicken broth and bring to a gentle simmer.
Stir occasionally and cook for about 8-10 minutes, until the orzo is tender and most of the liquid is absorbed.
STEP THREE: Add Lemon and Cream
Lower the heat and stir in the lemon zest, lemon juice, and heavy cream. Cook for 1-2 minutes until warm and creamy.
STEP FOUR: Fold in Feta and Dill
Turn off the heat and stir in the crumbled feta and chopped dill.
Taste and adjust seasoning with salt and pepper.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh lemon juice for the ultimate flavor.
✔️ DO Toast the orzo briefly for best results.
❌ DO NOT Boil the cream or half-and-half (if using). It can separate and curdle.
❌ DO NOT Skip the lemon zest!
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Storage
Store leftover lemon orzo in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen it. This dish doesn't freeze well due to the dairy.
Recipe FAQs
Yes! Make it up to 24 hours in advance and reheat with a splash of broth or water. Add the dill and feta after reheating for best texture.
It's best warm, but can be served at room temp or chilled as a pasta salad if you skip the cream and broth.
To keep orzo from becoming mushy, cook it until it's al dente, typically 8-10 minutes. Avoid overcooking, and if you're adding it to soups, consider cooking it separately and adding it at the end to maintain its texture.
Yes, if you don't have orzo, you can substitute it with other small pasta shapes like acini di pepe, ditalini, or pearl couscous. Just keep in mind that cooking times may vary slightly. For creamy dishes like this, choose a shape that can hold onto the sauce without becoming too soft.
Lemon orzo pasta pairs well with various proteins. Grilled chicken, seared shrimp, or baked salmon complement the dish's bright flavors. For a vegetarian option, consider adding sautéed chickpeas or tofu.
More Greek Recipes You'll Love ♥️
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📖 Recipe
Creamy Lemon Orzo Pasta with Feta
Equipment
- Medium saucepan or dutch oven.
- Wooden spoon or silicone spatula
- Microplane or fine grater (for lemon zest)
Ingredients
- 1 cup orzo pasta
- 1 tablespoon butter
- 1 small shallot finely diced
- 2 cloves garlic minced
- 1½ cups low-sodium chicken broth
- ¼ cup heavy cream
- 1 lemon zested and juiced
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- salt and black pepper to taste
- Optional garnish: More dill and lemon zest.
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the finely minced shallot and cook for 2-3 minutes, stirring often, until soft and fragrant-but not browned.
- Stir in the garlic and cook for 30 seconds, just until fragrant. Keep the heat moderate so it doesn't burn.
- Add the orzo directly into the pan. Stir for about 1 minute to coat it in the buttery aromatics and lightly toast it for extra flavor.
- Pour in the chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Reduce heat to low. Stir in the heavy cream, lemon zest, and lemon juice. Let it warm through for 1-2 minutes, just until creamy.
- Turn off the heat. Fold in the feta and chopped dill. Taste and season with salt and black pepper as needed.
- Spoon into bowls and garnish with extra dill, feta, and lemon zest if desired.
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Video
Notes
- Orzo: Try acini di pepe, ditalini, or pearl couscous.
- Heavy Cream: Use half and half or a blend of milk and cream cheese.
- Feta Cheese: Swap with goat cheese or shredded parmesan if feta isn't your preference.
- Fresh Dill: Try basil, or thyme if dill isn't available.
Jami Powell says
Great as a side dish or add some protein and make it a meal!