Creamy Chicken Sausage Orzo – A Hearty One‑Pan Meal

Why You’ll Love This Recipe

I love how satisfying and simple this dish is. It’s a full meal made in one skillet—minimal cleanup, maximum flavor. The orzo cooks right in the broth, soaking up every bit of flavor, while the cream makes the sauce luxuriously smooth. It’s the kind of dinner that feels indulgent but is so easy to pull off.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb chicken sausage (sliced; about 3–4 links)

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 cup orzo pasta

• 2 cups chicken broth

• ½ cup heavy cream (or half‑and‑half)

• 1 cup baby spinach or kale

• ½ teaspoon dried oregano

• ¼ teaspoon red pepper flakes (optional)

• Salt and black pepper, to taste

• Fresh parsley or basil for garnish

Directions

1. I heat olive oil in a large skillet over medium heat, then cook the sliced chicken sausage for 4–5 minutes until browned. I set it aside.

2. In the same pan, I sauté the onion and bell pepper for 3–4 minutes until softened, then stir in the garlic and cook for about 30 seconds.

3. I add the orzo and toast it for a minute, stirring constantly.

4. I pour in the chicken broth, scrape the pan, and stir in oregano, red pepper flakes, salt, and pepper.

5. Once it starts simmering, I cover the pan, reduce the heat to medium-low, and let it cook for 10–12 minutes, stirring occasionally.

6. I stir in the cream, spinach, and the cooked sausage. I cook everything together for 2–3 minutes until heated through and creamy.

7. I adjust seasoning to taste and garnish with parsley or basil before serving.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

• Calories: ~480 kcal per serving

Variations

• I use turkey sausage or andouille for different flavor profiles.

• I swap in zucchini or mushrooms for added veggies.

• I substitute the cream with coconut milk for a dairy-free version.

• I add a handful of grated Parmesan at the end for more richness.

• I use whole-wheat orzo for extra fiber.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce as needed.

FAQs

Can I use a different type of pasta?

Yes, though I stick with small shapes like couscous or ditalini for even cooking. Adjust the liquid slightly if needed.

Is it spicy with red pepper flakes?

Just a touch. I leave them out or reduce the amount if I want it milder.

Can I make it ahead of time?

Yes, I cook it fully and reheat with a splash of broth. The flavor deepens as it sits.

What’s the best chicken sausage to use?

I prefer fully cooked links with herbs or garlic flavor—smoked or spicy both work great here.

How do I keep the orzo from sticking?

I stir it occasionally during simmering and add a little extra broth if it starts drying out.

Conclusion

This Creamy Chicken Sausage Orzo has become a go-to in my kitchen for how quick, hearty, and flavorful it is. It hits all the right notes—creamy, savory, and packed with comfort. With just one pan and 30 minutes, it delivers big on taste with minimal fuss.