What the heck is this?
Imagine your favorite cozy pasta dish got together with a comforting risotto and a hint of Tuscan charm. That’s what we’re working with here. This creamy chicken sausage orzo is a one-pan weeknight wonder that’s rich, savory, and loaded with flavor — without leaving a trail of dirty dishes behind. Think tender orzo simmered in a garlicky broth, tossed with browned chicken sausage, a touch of cream, baby spinach, and just enough cheese to make it dreamy. It’s easy, filling, and ready in under 30 minutes. Yes, please.
Why You’ll Love This Recipe
- All made in one pan (we love a minimal cleanup moment)
- Ready in under 30 minutes—weeknight MVP
- Chicken sausage adds tons of flavor with zero effort
- Creamy without feeling too heavy
- Kid-friendly, husband-approved, and perfect for leftovers
- Easily customizable (switch up the veggies, protein, or cheese)
The Good Stuff You’ll Need
- 1 tbsp olive oil
- 12 oz chicken sausage (sliced; any flavor you love — garlic herb, spicy, smoked, etc.)
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup dry orzo pasta
- 2 ½ cups chicken broth (preferably low sodium)
- ½ cup heavy cream (or half-and-half for a lighter version)
- 2 big handfuls baby spinach
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes, lemon zest, or chopped parsley for serving
Let’s Do This
Step 1: Brown that sausage
Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the sliced chicken sausage and cook for about 5 minutes, flipping occasionally, until it’s nicely browned and caramelized. Remove it from the pan and set it aside.
Step 2: Sauté the aromatics
In the same pan (don’t clean it!), add a little more oil if needed. Toss in the diced onion and cook for 2–3 minutes until softened. Add the garlic and sauté for 30 seconds, just until fragrant—don’t let it burn.
Step 3: Toast the orzo
Add the dry orzo to the pan and stir it around for a minute or two, letting it toast lightly in the leftover sausage-y goodness. This builds flavor and helps the orzo hold its shape as it cooks.
Step 4: Simmer it all together
Pour in the chicken broth and bring it to a gentle simmer. Lower the heat and cook, stirring occasionally, for about 8–10 minutes or until the orzo is tender and most of the liquid has been absorbed. Don’t forget to scrape the bottom occasionally to keep things creamy, not sticky.
Step 5: Make it creamy
Once the orzo is cooked, stir in the heavy cream, Parmesan, and baby spinach. Toss until the spinach wilts and the whole dish turns rich and silky. Return the browned sausage to the pan and stir to combine. Taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
Step 6: Serve and bask in the glory
Spoon into bowls and top with extra Parm, a sprinkle of fresh herbs, or a hit of lemon zest if you’re feeling zippy. Serve hot and creamy—preferably with a big spoon and zero interruptions.
Serving Suggestions
- Serve with a simple arugula salad tossed in lemon vinaigrette
- Add a fried egg on top for brunchy vibes
- Pair with roasted green beans or steamed broccoli
- Scoop into a thermos for the best work lunch ever
Switch It Up
- Use turkey sausage, ground chicken, or even crispy pancetta
- Swap spinach for kale, arugula, or frozen peas
- Add sun-dried tomatoes, mushrooms, or roasted red peppers
- Use a splash of white wine with the broth for extra depth
- Make it dairy-free by using coconut cream and dairy-free cheese (but real talk: the creamy Parm is key)
Make-Ahead Tips
- Leftovers keep great for 3–4 days in the fridge
- Add a splash of broth or milk when reheating to loosen it up
- Not ideal for freezing (cream and orzo can get grainy), but fine for meal prep during the week
- You can make the whole thing ahead and reheat gently on the stove for dinner in a flash
Questions People Actually Ask
Q: Can I use a different kind of pasta?
A: Technically, yes! But orzo gives this dish its creamy, risotto-like texture. If you use something else, you’ll need to adjust the liquid and cooking time.
Q: Is this spicy?
A: Not by default. But you can make it spicy with hot Italian chicken sausage or red pepper flakes.
Q: Can I make it gluten-free?
A: Try a gluten-free orzo substitute like cassava or rice-based orzo, but results may vary. Keep an eye on liquid absorption.
Creamy Chicken Sausage Orzo: A One-Pan Meal That Practically Cooks Itself
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Imagine your favorite cozy pasta dish got together with a comforting risotto and a hint of Tuscan charm. That’s what we’re working with here. This creamy chicken sausage orzo is a one-pan weeknight wonder that’s rich, savory, and loaded with flavor — without leaving a trail of dirty dishes behind. Think tender orzo simmered in a garlicky broth, tossed with browned chicken sausage, a touch of cream, baby spinach, and just enough cheese to make it dreamy. It’s easy, filling, and ready in under 30 minutes. Yes, please.
Ingredients
1 tbsp olive oil
12 oz chicken sausage (sliced; any flavor you love — garlic herb, spicy, smoked, etc.)
3 cloves garlic, minced
1 small onion, diced
1 cup dry orzo pasta
2 ½ cups chicken broth (preferably low sodium)
½ cup heavy cream (or half-and-half for a lighter version)
2 big handfuls baby spinach
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Optional: pinch of red pepper flakes, lemon zest, or chopped parsley for serving
Instructions
Step 1: Brown that sausage
Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the sliced chicken sausage and cook for about 5 minutes, flipping occasionally, until it’s nicely browned and caramelized. Remove it from the pan and set it aside.
Step 2: Sauté the aromatics
In the same pan (don’t clean it!), add a little more oil if needed. Toss in the diced onion and cook for 2–3 minutes until softened. Add the garlic and sauté for 30 seconds, just until fragrant—don’t let it burn.
Step 3: Toast the orzo
Add the dry orzo to the pan and stir it around for a minute or two, letting it toast lightly in the leftover sausage-y goodness. This builds flavor and helps the orzo hold its shape as it cooks.
Step 4: Simmer it all together
Pour in the chicken broth and bring it to a gentle simmer. Lower the heat and cook, stirring occasionally, for about 8–10 minutes or until the orzo is tender and most of the liquid has been absorbed. Don’t forget to scrape the bottom occasionally to keep things creamy, not sticky.
Step 5: Make it creamy
Once the orzo is cooked, stir in the heavy cream, Parmesan, and baby spinach. Toss until the spinach wilts and the whole dish turns rich and silky. Return the browned sausage to the pan and stir to combine. Taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
Step 6: Serve and bask in the glory
Spoon into bowls and top with extra Parm, a sprinkle of fresh herbs, or a hit of lemon zest if you’re feeling zippy. Serve hot and creamy—preferably with a big spoon and zero interruptions.
Notes
Serve with a simple arugula salad tossed in lemon vinaigrette
Add a fried egg on top for brunchy vibes
Pair with roasted green beans or steamed broccoli
Scoop into a thermos for the best work lunch ever
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~490 kcal per serving
- Carbohydrates: ~35g per serving
- Protein: ~27g per serving