Name: One-Pan Cheesy Turkey u0026amp; Mushroom Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 600 g extra lean ground turkey or chicken (1.3 lbs); 200 g dry orzo pasta (1 cup); 225 g mushrooms, sliced (about 2 cups); 50 g baby spinach (1.5-2 cups fresh); 150 g 2% cottage cheese (⅔ cup); 400 ml low-sodium chicken broth (1 ¾ cups); 240 ml milk (1 cup – 1%); 14 g butter (1 tbsp total; divided use); 10 g all-purpose flour (1 tbsp – for thickening); 160 g onion, finely diced (1 medium); 2 cloves garlic, minced (or 1 tsp minced from jar); 1 tsp garlic powder; 1 tsp onion powder; ½ tsp dried thyme or Italian seasoning; ¼ tsp black pepper; Salt, to taste; 10 g parmesan cheese (1 tbsp, optional for topping)

5.0 from 1 vote

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There’s something so comforting about a warm, cheesy pasta dish, but who has time for pots, pans, and endless cleanup? Enter One-Pan Cheesy Turkey & Mushroom Orzo—a creamy, protein-packed meal that comes together in just 30 minutes, all in a single pan. It’s perfect for weeknight dinners, meal prep, or any time you need cozy comfort food without the hassle.

Why You’ll Love This Recipe

High in protein: Each serving delivers roughly 33g of protein, thanks to lean ground turkey and cottage cheese.
One-pan convenience: No need for multiple pots or dirtying the oven—less cleanup, more time to eat!
Creamy without the canned soup: Instead of using cream of mushroom soup, the sauce is made from a blend of cottage cheese, milk, and a touch of butter for a rich, silky texture.

Here are the Main Ingredients you will Need:

Step-by-Step Instructions:

Melt ½ the butter in a large, deep skillet or sauté pan over medium heat.

Add the ground turkey, breaking it apart with a spatula. Cook until browned and no longer pink, about 5–6 minutes.

Season with salt, garlic powder, onion powder, and black pepper. Remove from the pan and set aside.

Add the remaining butter to the same pan. Add diced onion and mushrooms; cook for 4–5 minutes, until softened and lightly golden.

Add minced garlic and thyme, and cook for 30 seconds until fragrant.

Sprinkle flour over the mushroom mixture and stir for 30–60 seconds to coat (this helps thicken the sauce).

Slowly whisk in the milk and chicken broth, stirring constantly to avoid lumps.

Stir in the dry orzo and cooked turkey. Reduce heat to medium-low, cover, and cook for 10–12 minutes, stirring regularly, until the orzo is tender and most liquid has been absorbed. If the mixture becomes too thick, add a splash of extra broth or milk.

While the orzo cooks, add cottage cheese and 2–3 tablespoons of hot liquid from the pan (or milk) to a blender. Blend until completely smooth and creamy.

Turn heat to low. Stir the blended cottage cheese mixture into the orzo until creamy and smooth.

Add the spinach and cook for another 1–2 minutes, stirring until wilted and evenly coated in sauce.

Season to taste with salt and pepper.

Top with parmesan cheese and freshly cracked pepper before serving.

Recipe Notes and Modifications:

Leftovers will thicken in the fridge — reheat with a splash of milk to loosen.
Swap spinach for kale or Swiss chard if preferred.
Store in an airtight container for up to 4–5 days.
Freezing:
Portion into freezer-safe containers or bags.
Freeze for up to 2 months.
Thaw overnight in the fridge and reheat on the stovetop with a splash of liquid.

Other Recipes you May Enjoy:

Mushroom, Chicken, and Wild Rice Soup

Cheesy Taco Pasta Skillet

One Pot Chicken Noodle Soup

This One-Pan Cheesy Turkey & Mushroom Orzo is comfort food without compromise—creamy, cheesy, and packed with protein, all while keeping cleanup to a minimum. Perfect for busy nights, meal prep, or cozy weekends at home.

💡 Pro Tip: Leftovers thicken in the fridge—add a splash of milk when reheating to keep it creamy and smooth.

If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!