Creamy Chicken Sausage Orzo: Simple One-Pan Dinner (Print Version)
Creamy Chicken Sausage Orzo is an easy one-pan American dinner. This comforting pasta dish comes together fast, perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Can be gluten-free with GF orzo
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
12 oz pre-cooked chicken sausage, sliced
03 -
1 medium yellow onion, finely chopped
04 -
3-5 cloves garlic, minced
05 -
1 cup orzo pasta, uncooked
06 -
3 cups low-sodium chicken broth
07 -
5 oz baby spinach
→ Creamy Finish
08 -
1/2 cup heavy cream
09 -
1/2 cup grated Parmesan cheese, plus more for serving
→ Seasonings & Spices
10 -
Salt to taste
11 -
Black pepper to taste
→ Optional Kick
12 -
1/4 tsp red pepper flakes
# Instructions:
01 -
Alright, first things first, get that big skillet or Dutch oven hot over medium-high heat. A little olive oil in there, then toss in your sliced chicken sausage. We're looking for some nice browning, a little caramelization on those edges – that's where the flavor lives, hon! It’ll smell so good, a little savory, a little smoky. Takes about 5-7 minutes. Once it's looking good, scoop it out and set it aside. Don't clean the pan; we want those delicious browned bits for our creamy chicken sausage orzo!
02 -
Lower the heat to medium. Add a tiny splash more olive oil if the pan looks dry, then toss in your chopped yellow onion. Stir it around, letting it soften and become translucent, about 3-4 minutes. You’ll start to smell that sweet, earthy aroma filling your kitchen. This is where the base of our creamy chicken sausage orzo flavor really starts to build. Then, throw in your minced garlic – stir it for just about 30 seconds until it's fragrant. Don't let it burn, or it'll get bitter, trust me, I've done it before, oops!
03 -
Now, add the dry orzo pasta right into the pan with the onions and garlic. Give it a good stir, letting it toast for 1-2 minutes. You want to see some of those little grains turn a light golden color. This step, honestly, makes such a difference in the final texture and flavor of the creamy chicken sausage orzo; it gives it a nutty depth. It's like a secret weapon for preventing mushy pasta. Keep stirring so it toasts evenly and doesn't stick.
04 -
Pour in the chicken broth. Give everything a good stir, making sure to scrape up any browned bits from the bottom of the pan – that's pure flavor! Bring it to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for about 10-12 minutes, or until most of the liquid is absorbed and the orzo is al dente. Check it halfway, give it a stir. I always peek, can't help myself! This is where the creamy chicken sausage orzo starts to really come together.
05 -
Once the orzo is cooked and looking plump, remove the lid. Stir in the heavy cream and bring it back to a gentle simmer. Add the cooked chicken sausage back into the pan. Stir in half of the freshly grated Parmesan cheese and the baby spinach. The spinach will wilt down pretty quickly, making the dish vibrant green. This is where you get that rich, velvety texture for our creamy chicken sausage orzo. Everything just melds into this beautiful, comforting hug.
06 -
Taste your creamy chicken sausage orzo now! Add salt and black pepper to your liking. If you want a little warmth, sprinkle in those red pepper flakes. Give it one last gentle stir. Dish it out into bowls, and for a final flourish, sprinkle with the remaining Parmesan cheese. A little extra cheese never hurt anyone, right? It's ready! That rich, savory aroma is just heavenly, a perfect end to a busy day.
# Notes:
01 -
Don't overcook the orzo, it turns mushy so fast!
02 -
Leftovers reheat best with a splash of extra broth or cream on the stovetop.
03 -
Try adding sun-dried tomatoes for an extra layer of savory flavor.
04 -
A squeeze of fresh lemon juice at the end brightens everything up beautifully.
# Tools You'll Need:
01 -
Large skillet or Dutch oven
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 25-35g