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Creamy Chicken Sausage Orzo

Creamy chicken sausage orzo is a one-pot skillet pasta dinner with glossy, liquid-absorbed orzo and parmesan-melted sauce. Sliced chicken sausage and wilted spinach cook right in for an easy weeknight orzo texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Chicken sausage and aromatics
  • 14 oz chicken sausage Slice into rounds.
  • 1 onion Dice finely.
  • 4 garlic cloves Minced.
  • 1 tbsp olive oil For browning and sautéing.
  • 1 tsp Italian seasoning For seasoning the onion/garlic.
Orzo and creamy sauce
  • 1.5 cup orzo pasta Dry.
  • 2 cup chicken broth Low-sodium if desired.
  • 1 cup heavy cream For the creamy sauce.
  • 0.5 cup parmesan cheese Grated.
Spinach and garnish
  • 2 cup fresh spinach Add to wilt.
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Brown the sausage
  1. Heat the olive oil in a large skillet over medium-high heat, then brown the chicken sausage slices on both sides and remove to a plate.
  2. Leave the browned bits in the skillet for flavor and set the sausage aside while you sauté the aromatics.
Toast and simmer the orzo
  1. Add the diced onion to the pan and cook for 3 minutes.
  2. Add the minced garlic and Italian seasoning and cook 1 more minute, stirring until fragrant.
  3. Add the dry orzo and toast for 1–2 minutes, stirring so the orzo is lightly coated.
  4. Pour in the chicken broth and heavy cream, then stir to combine.
  5. Bring the mixture to a simmer, reduce heat to medium, cover, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Finish and serve
  1. Stir in the fresh spinach until wilted throughout.
  2. Add the grated parmesan and stir until melted into a creamy, glossy sauce.
  3. Return the sausage slices to the pan and stir to warm through.
  4. Season with salt and black pepper to taste, garnish with fresh basil, and serve hot.

Notes

For best texture, stir during the 10–12 minute covered simmer so the orzo cooks evenly and turns glossy as liquid is absorbed. Store leftovers in the fridge up to 3 days; reheat gently with a splash of broth to loosen the sauce. Freezing is not recommended because cream-based orzo can break when thawed. For a lighter version, use half-and-half instead of heavy cream, expecting a slightly thinner sauce.