Creamy Chicken Sausage Orzo a comforting, creamy one-pan meal combining savory chicken sausage, tender orzo pasta, and a luscious sauce that’s perfect for a quick weeknight dinner. This dish is a go-to when I want something flavorful and satisfying without a lot of fuss.
Why You’ll Love This Recipe
I love this recipe because it’s simple yet packed with rich flavors. The chicken sausage adds a savory, hearty bite while the orzo soaks up the creamy sauce perfectly. It all comes together in one pan, which means less cleanup—something I always appreciate after a busy day. Plus, the addition of fresh spinach and Parmesan makes it feel a little special without extra effort.
Ingredients
1 tablespoon olive oil
1 pound chicken sausage, sliced
3 cloves garlic, minced
1 small onion, diced
1 cup orzo pasta
2 1/2 cups chicken broth
1/2 cup heavy cream
1 cup baby spinach
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook until browned and cooked through, about 5-6 minutes. Remove from skillet and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the orzo pasta and cook for 1-2 minutes, stirring frequently, to toast the orzo lightly.
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes or until the orzo is tender and most of the liquid is absorbed.
Stir in the heavy cream, Parmesan cheese, and baby spinach. Cook for 2-3 minutes until the spinach wilts and the sauce thickens.
Return the cooked chicken sausage to the skillet and stir everything together. Season with salt and pepper to taste.
Garnish with fresh parsley before serving.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prep and 25 minutes to cook, so the total time is roughly 35 minutes. It’s great for a quick but comforting dinner any night of the week.
Variations
I sometimes swap out the chicken sausage for spicy Italian sausage if I want a bit more kick.
For a lighter version, I use half-and-half instead of heavy cream.
Adding sun-dried tomatoes or mushrooms can bring an extra depth of flavor.
If I want more veggies, I toss in some roasted red peppers or zucchini along with the spinach.
To make it gluten-free, I substitute the orzo with quinoa or a gluten-free pasta alternative.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or water to loosen the sauce and warm it gently on the stove or in the microwave. This keeps the creamy texture intact without drying out the orzo.
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FAQs
Can I make this recipe ahead of time?
Yes, I often prepare it a day ahead. Just keep it refrigerated and reheat with a little extra liquid to refresh the sauce.
What type of chicken sausage works best?
I prefer mild or sweet chicken sausage, but spicy varieties add a nice kick if you like more heat.
Can I use frozen spinach instead of fresh?
You can, but I recommend thawing and squeezing out excess water before adding it to avoid making the sauce too watery.
Is this recipe freezer-friendly?
I don’t recommend freezing it because the creamy sauce can separate when thawed, but you can freeze the cooked sausage separately.
Can I use a different type of pasta?
Sure! Small pasta shapes like ditalini or acini di pepe work well, but orzo gives it a nice texture and absorbs the sauce beautifully.
Conclusion
This creamy chicken sausage orzo is one of my favorite quick, comforting meals. It’s easy to make, full of flavor, and perfect for busy weeknights when I want something satisfying without spending hours in the kitchen. I love how the creamy sauce melds with the tender orzo and savory sausage, making it a dish I come back to again and again.
📖 Recipe:
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Creamy Chicken Sausage Orzo
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A comforting, creamy one-pan meal combining savory chicken sausage, tender orzo pasta, and a luscious sauce that’s perfect for a quick weeknight dinner.
Ingredients
1 tablespoon olive oil
1 pound chicken sausage, sliced
1 small onion, diced
3 cloves garlic, minced
1 cup orzo pasta
2 1/2 cups chicken broth
1/2 cup heavy cream
1 cup baby spinach
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook until browned and cooked through, about 5-6 minutes. Remove from skillet and set aside.
- In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in the orzo pasta and cook for 1-2 minutes, stirring frequently, to toast the orzo lightly.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes or until the orzo is tender and most of the liquid is absorbed.
- Stir in the heavy cream, Parmesan cheese, and baby spinach. Cook for 2-3 minutes until the spinach wilts and the sauce thickens.
- Return the cooked chicken sausage to the skillet and stir everything together. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
For a lighter version, substitute heavy cream with half-and-half.
Swap chicken sausage for spicy Italian sausage for more heat.
Add sun-dried tomatoes, mushrooms, roasted red peppers, or zucchini for extra flavor and veggies.
Use quinoa or gluten-free pasta to make this recipe gluten-free.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of broth or water to keep sauce creamy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
