Description

This Creamy Garlic Turkey Broccoli recipe is a comforting one-pan meal combining lean ground turkey with tender broccoli and orzo pasta, all simmered in a luscious garlic-infused cream sauce. Perfect for weeknight dinners, it delivers a satisfying balance of protein, vegetables, and comforting creaminess with subtle herb and cheese notes.

Ingredients

Scale

Protein and Vegetables

1.1 lbs ground turkey
1 medium head broccoli, cut into small florets (about 9 oz)
1 small yellow onion, finely diced
3 cloves garlic, minced

Pasta and Dairy

9 oz orzo pasta
¾ cup heavy cream
½ cup freshly grated Parmesan cheese
½ cup milk
2 tablespoons unsalted butter

Liquids and Oils

2 cups low-sodium chicken or vegetable broth
1 tablespoon olive oil

Seasonings

1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Zest of 1 lemon (optional for garnish)

Optional for Serving

Extra Parmesan cheese

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Instructions

Build the aromatic base: Heat olive oil and butter in a large skillet over medium heat. Add the finely diced onion and sauté for 2 to 3 minutes until translucent and soft.
Develop garlic flavor: Add the minced garlic to the skillet and cook for 1 minute until fragrant, ensuring not to burn the garlic to preserve its flavor.
Cook the turkey: Add the ground turkey to the pan. Season with salt, freshly ground black pepper, dried thyme, and dried oregano. Break up the meat with a spatula and cook for about 5 to 6 minutes, stirring frequently, until the turkey is browned and cooked through.
Toast the orzo: Add the orzo pasta to the skillet, stirring to coat it evenly with the aromatics and turkey fat. Cook it for 1 minute by stirring to lightly toast the orzo, which enhances its nutty flavor.
Simmer the pasta: Pour in the low-sodium broth and milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and cook for 7 minutes, stirring occasionally to prevent sticking.
Cook the broccoli: Add the broccoli florets to the skillet, stirring to combine. Cover again and cook for an additional 5 to 6 minutes until the orzo is al dente and the broccoli is tender but still crisp.
Create the cream sauce: Pour in the heavy cream and stir in the freshly grated Parmesan cheese until the sauce becomes creamy and coats the orzo uniformly. Taste and adjust seasoning with salt, pepper, and add crushed red pepper flakes if using, for a bit of heat.
Rest and serve: Remove the skillet from heat and let the dish rest for about 2 minutes to allow the sauce to thicken slightly. Serve hot, garnished with lemon zest and additional Parmesan cheese if desired.

Notes

Use low-sodium broth to better control the saltiness of the dish.
If you prefer a lighter dish, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
For a spicier kick, increase crushed red pepper flakes or add freshly cracked black pepper to taste.
To save time, you can prepare the broccoli florets in advance and add them directly from fresh or frozen.
This recipe works well with other pasta shapes if orzo is unavailable.