Creamy Garlic Turkey Broccoli (Print Version)

Juicy turkey, vibrant broccoli, and orzo in a silky garlic cream sauce for a cozy main dish.

# Components:

→ Proteins

01 - 1.1 lbs ground turkey

→ Vegetables

02 - 1 medium head broccoli, cut into small florets (about 9 oz)
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced

→ Pasta

05 - 9 oz orzo pasta

→ Dairy

06 - ¾ cup heavy cream
07 - ½ cup freshly grated Parmesan cheese
08 - 2 tablespoons unsalted butter

→ Liquids

09 - 2 cups low-sodium chicken or vegetable broth
10 - ½ cup milk

→ Herbs & Spices

11 - 1 teaspoon dried thyme
12 - ½ teaspoon dried oregano
13 - ½ teaspoon crushed red pepper flakes, optional
14 - Salt and freshly ground black pepper, to taste

→ Other

15 - 1 tablespoon olive oil
16 - Zest of 1 lemon, optional for garnish
17 - Extra Parmesan cheese for serving

# Method:

01 - Heat olive oil and butter in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until translucent.
02 - Add the garlic and cook for 1 minute until fragrant.
03 - Stir in turkey mince, season with salt, pepper, thyme, and oregano. Cook, breaking up the meat, until browned and cooked through, about 5–6 minutes.
04 - Add orzo to the pan, stirring to coat in the aromatics and turkey fat for 1 minute.
05 - Pour in broth and milk. Bring to a simmer, then reduce heat to low. Cover and cook for 7 minutes, stirring occasionally.
06 - Add broccoli florets, stir, and cover again. Cook for another 5–6 minutes, until orzo is al dente and broccoli is just tender.
07 - Pour in heavy cream and Parmesan. Stir until the sauce is creamy and coats the orzo. Adjust seasoning and add red pepper flakes if using.
08 - Remove from heat. Let rest for 2 minutes to thicken slightly. Serve hot, garnished with lemon zest and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but honest truth, you'll have it on the table faster than you can order takeout.
  • The sauce is ridiculously creamy without feeling heavy, and somehow it feels like comfort food that won't weigh you down for the rest of the night.
  • Ground turkey is cheaper and leaner than chicken, and when seasoned right, nobody at the table notices the difference—they just notice how good it tastes.
02 -
  • If your sauce looks thin after adding the cream, you didn't cook the orzo long enough in the broth—it absorbs liquid and thickens everything, so timing matters more than you'd think.
  • Don't skip the two-minute rest at the end because the residual heat finishes the cooking gently, and the pasta continues absorbing sauce, which makes the difference between runny and perfectly coated.
03 -
  • Grate your Parmesan fresh right before you need it, and don't add it until the very end when the pan is off heat, because high temperature can make cheese grainy and separate.
  • Use a skillet with a lid for this recipe—if you don't have one, you can cover with foil, but the weight of a real lid helps trap steam more evenly and cook the orzo perfectly.
Return