Creamy Chicken Sausage Orzo (One-Pan Meal)

Why I’ll Love This Recipe

I love how this one-pan dinner transforms humble orzo and chicken sausage into a luscious, risotto-like dish with barely any cleanup. The orzo cooks right in a silky, garlicky cream sauce, soaking up all the savory flavors while I relax. It’s fast, family-friendly, and endlessly customizable—my ideal week-night comfort food.

Ingredients

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

• Olive oil

• Chicken sausage links, sliced into coins

• Small yellow onion, finely diced

• Garlic cloves, minced

• Orzo pasta

• Low-sodium chicken broth

• Heavy cream (or half-and-half)

• Fresh spinach, roughly chopped

• Grated Parmesan cheese

• Salt and freshly ground black pepper

• Fresh parsley, chopped (for garnish)

Directions

1. I heat a swirl of olive oil in a deep skillet over medium heat, then brown the chicken-sausage coins for about 3 minutes per side until golden.

2. I stir in the onion and cook until it softens; I add the garlic and sauté 30 seconds until fragrant.

3. I pour the dry orzo into the skillet, tossing it for a minute so each grain gets coated in the flavorful oil.

4. I add the chicken broth, scraping up any browned bits. I bring the mixture to a gentle simmer, reduce the heat, and cook uncovered, stirring occasionally, for 8–9 minutes until the orzo is nearly tender.

5. I pour in the cream, season with salt and plenty of black pepper, and simmer 2–3 minutes until the sauce thickens and the orzo becomes creamy.

6. I fold in the chopped spinach until it wilts, then stir in the Parmesan. I taste and adjust seasoning, sprinkle with parsley, and serve piping hot straight from the pan.

Servings and timing

This recipe yields about 4 generous bowls. I spend roughly 10 minutes prepping and 20 minutes cooking, so dinner is ready in 30 minutes flat.

Variations

• I swap chicken sausage for turkey or plant-based sausage when I want a lighter or meatless version.

• For extra veggies, I stir in sautéed mushrooms, roasted red peppers, or frozen peas along with the spinach.

• A squeeze of lemon juice at the end brightens the dish and cuts the richness.

• When I crave spice, I use hot Italian chicken sausage and add a pinch of crushed red pepper flakes.

Storage/reheating

I refrigerate leftovers in an airtight container up to 4 days. To reheat, I splash in a little broth or milk and warm gently on the stove or in the microwave, stirring halfway so the orzo loosens and turns creamy again.

FAQs

How do I keep the orzo from sticking?

I stir it every couple of minutes while it simmers; the starchy pasta wants to cling, so a quick swirl keeps it loose and creamy.

Can I make this dairy-free?

Yes. I use full-fat coconut milk instead of cream and skip the Parmesan or replace it with a dairy-free cheese alternative.

Will other pasta shapes work?

Tiny pasta like ditalini or small shells will cook similarly, though you may need a splash more liquid; larger shapes won’t behave like risotto.

Can I use raw chicken instead of sausage?

Sure. I dice boneless chicken, brown it first, then follow the recipe—it just won’t have the smoky sausage flavor.

Does it freeze well?

The sauce thickens and the pasta softens after freezing, so I prefer to enjoy it fresh or refrigerated; if I must freeze, I undercook the orzo slightly and reheat with extra broth.

Conclusion

This Creamy Chicken Sausage Orzo proves that a hearty, restaurant-style dinner can happen in one pan with pantry staples. It’s creamy, savory, and comforting—perfect for busy nights when I want maximum flavor with minimum fuss.