Preparation Steps

• Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Add diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
• Stir in the orzo pasta, chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Bring to a boil.
• Reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
• Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes until the sauce is creamy and the cheese is melted.
• Season with salt and black pepper to taste. Garnish with fresh chopped parsley before serving.