In a large pot, bring 4 cups of water or chicken broth to a rolling boil over high heat. Once boiling, add salt to enhance the flavor of the orzo pasta.

Add orzo pasta to the boiling liquid, stirring occasionally. Cook for about 8-10 minutes until al dente; drain but reserve ½ cup of pasta water.

In a large skillet, heat olive oil over medium heat. Once it shimmers, add minced garlic and sauté for 1-2 minutes until fragrant.

Stir in unsalted butter until fully melted and combined with the sautéed garlic.

Gradually add the drained orzo into the skillet, tossing gently to combine. Add reserved pasta water as needed for creaminess.

Stir in Parmesan cheese until it melts into the orzo, creating a smooth texture. Season with salt and pepper to taste.

If desired, sprinkle chopped parsley over the top. Serve hot.