Introduction

Picture this: it’s been a long day, you’re hungry, and the thought of tackling a complicated dinner just feels… overwhelming. We’ve all been there, right? There are some recipes that just feel like a warm hug after a busy day, and this Creamy Chicken Sausage Orzo is absolutely one of them. It’s the kind of dish that fills your kitchen with incredible aromas and delivers pure comfort in every single bite. Best of all? It comes together in one skillet and in about 30 minutes, making it perfect for those nights when you need something satisfying and delicious, fast!

This recipe is a staple in my house for a reason. It’s incredibly easy to make, packed with flavor, and uses simple ingredients you likely already have or can easily grab. Forget multiple pots and pans – everything cooks beautifully together, meaning less cleanup and more time to relax. Seriously, you’re going to want to add this to your regular rotation!

Why You’ll Love This Recipe

Fast: On the table in about 30 minutes. Perfect for busy weeknights!
Easy: Everything cooks in one skillet – minimal mess and simple steps.
Giftable: Okay, maybe not literally giftable like cookies, but it’s a gift of comfort to yourself or anyone you make it for!
Crowd-Pleasing: Creamy, savory, and flavorful – it’s a hit with both kids and adults.

Ingredients

12 oz Chicken sausage: Pre-cooked is easiest! Slice it up into bite-sized pieces. Adds great flavor and protein.
2 cloves Garlic: Minced. Because everything is better with garlic, right?
1 Lemon, zest: Just the bright yellow part! Adds a wonderful fresh lift to the creamy sauce.
1/2 cup Onion: Finely diced. Any kind works – yellow, white, or sweet.
1 bunch Fresh parsley: Chopped. Stir some in at the end and save a little for garnish. Adds freshness!
1 cup Spinach or kale: Roughly chopped. A handful (or two!) of greens for color and nutrition. They’ll wilt down nicely.
1/2 cup Sun-dried tomatoes: Packed in oil, drained and roughly chopped. They bring a lovely chewy texture and concentrated sweet-tart flavor.
1 tsp Dried thyme: A classic herb that pairs beautifully with sausage and chicken.
2 cups Low-sodium chicken broth: The liquid base for cooking the orzo and creating the sauce. Low-sodium lets you control the salt.
1 cup Orzo pasta: This rice-shaped pasta is perfect for soaking up the creamy sauce.
1/2 tsp Black pepper: Freshly ground is always best!
1/2 tsp Paprika: Adds a little warmth and color.
1/2 tsp Red pepper flakes: Gives it a little kick! Omit or reduce if you’re sensitive to spice.
1/2 tsp Salt: You might need a little more or less depending on your broth and sausage, so taste and adjust!
1 tbsp Olive oil: For sautéing our veggies.
1/2 cup Shredded Cheddar cheese: Or Monterey Jack, or a blend! Melts in to make it extra creamy.
Grated Parmesan or your favorite cheese: For serving! A little sprinkle on top is always a good idea.
1/2 cup Heavy cream: The magic ingredient that makes it wonderfully rich and creamy.

How to Make It

Alright, let’s get cooking! Grab your largest skillet and let’s make some dinner.

Heat the olive oil in a large, deep skillet over medium-high heat. Add your sliced chicken sausage and cook for 3-5 minutes, or until it’s nicely browned and heated through. Remove the sausage from the skillet and set it aside, leaving any drippings in the pan.
Reduce the heat to medium. Add the diced onion to the skillet and cook for about 4-5 minutes, stirring occasionally, until it’s softened and translucent.
Stir in the minced garlic, dried thyme, paprika, red pepper flakes, salt, and black pepper. Cook for just 30-60 seconds until fragrant, being careful not to burn the garlic.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan – that’s where the flavor is! Bring the broth to a simmer.
Add the orzo pasta and sun-dried tomatoes to the simmering broth. Stir well to combine. Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Give it a stir halfway through to prevent sticking.
Once the orzo is cooked, stir in the chopped spinach or kale and the reserved chicken sausage. Cook for another 1-2 minutes, or until the greens have wilted.
Turn off the heat. Stir in the heavy cream, shredded cheddar cheese, and most of the chopped fresh parsley (save some for garnish!). Stir gently until the cheese is melted and the sauce is smooth and creamy.
Taste and adjust seasoning if needed. You might want a pinch more salt or pepper.
Serve hot, garnished with the remaining fresh parsley and a sprinkle of grated Parmesan or your favorite cheese. Enjoy your cozy, delicious meal!

Substitutions & Additions

Sausage Swap: Not a fan of chicken sausage? Try Italian sausage (sweet or spicy), kielbasa, or even browned ground turkey or beef. You could also make it vegetarian by using a plant-based sausage or adding chickpeas or white beans instead.
Veggie Boost: Feel free to toss in other veggies like mushrooms, bell peppers, zucchini, or cherry tomatoes when you add the onion and garlic. Just give them a few minutes to soften.
Cheesy Variations: Instead of cheddar, try mozzarella, provolone, or a Italian blend. Add a sprinkle of nutritional yeast for a cheesy flavor without the dairy.
Spice Level: Want more heat? Increase the red pepper flakes. Prefer it mild? Leave them out completely.
Herb Power: No fresh parsley? Use dried parsley (about 1 tbsp) or swap it for fresh basil or chives at the end.
Cream Alternatives: For a lighter dish, you could try half-and-half or even milk thickened with a little cornstarch, but the heavy cream really gives it that luxurious texture.

Tips for Success

Don’t Rinse Orzo: Unlike some pastas, you don’t need to rinse orzo. The starch helps thicken the sauce!
Scrape the Pan: Those browned bits (fond) at the bottom of the skillet after cooking the sausage are packed with flavor. Make sure to scrape them up when you add the broth.
Low and Slow Simmer: Once the orzo is in, keep the heat on low and let it simmer gently. This prevents it from sticking to the bottom and ensures the orzo cooks evenly as it absorbs the liquid.
Taste and Adjust: Broths, sausages, and cheeses vary in saltiness. Always taste your dish before serving and add more salt or pepper if needed. A squeeze of fresh lemon juice at the end can also brighten everything up!
Prep Ahead: You can chop your onion, garlic, sun-dried tomatoes, and parsley ahead of time and store them in airtight containers in the fridge. Slice your sausage too! This makes dinner prep even faster on a busy night.

How to Store It

This Creamy Chicken Sausage Orzo makes for delicious leftovers! Let the dish cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days.

To reheat, you might find the orzo has absorbed a lot of the sauce. Simply add a splash (a tablespoon or two) of extra chicken broth or cream before gently warming it in a skillet over low heat or in the microwave until heated through. Stir occasionally to loosen it up.

FAQs

Can I use a different type of pasta?

While orzo works best because it cooks quickly in the sauce and has that perfect shape, you could try other small pasta shapes like ditalini or acini di pepe. However, cooking times and liquid amounts might need adjusting, so keep an eye on it!

Can I add other vegetables?

Absolutely! This recipe is very forgiving. Chopped bell peppers, mushrooms, zucchini, or frozen peas (added towards the end) would all be great additions.

Is this dish spicy?

The recipe includes 1/2 tsp of red pepper flakes which gives it a very mild, pleasant warmth. If you prefer it spicier, add a little more. If you want no heat at all, simply omit the red pepper flakes.

Can I make this gluten-free?

Yes, you can! Look for gluten-free orzo pasta. The cooking time might vary slightly, so follow the package directions for simmering in the sauce.

Creamy Chicken Sausage and Orzo Skillet

A comforting, easy, one-skillet dish featuring chicken sausage and orzo pasta in a creamy sauce. Perfect for busy weeknights, ready in about 30 minutes with minimal cleanup.

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Equipment

Large deep skillet

Ingredients

Hauptzutaten

12 oz Chicken sausage Pre-cooked, sliced into bite-sized pieces
2 cloves Garlic Minced
1 Lemon zest Just the bright yellow part
0.5 cup Onion Finely diced
1 bunch Fresh parsley Chopped, save some for garnish
1 cup Spinach or kale Roughly chopped
0.5 cup Sun-dried tomatoes Packed in oil, drained and roughly chopped
1 tsp Dried thyme
2 cups Low-sodium chicken broth
1 cup Orzo pasta
0.5 tsp Black pepper Freshly ground
0.5 tsp Paprika
0.5 tsp Red pepper flakes
0.5 tsp Salt
1 tbsp Olive oil
0.5 cup Shredded Cheddar cheese Or Monterey Jack, or a blend
Grated Parmesan or your favorite cheese For serving
0.5 cup Heavy cream

Instructions

Heat the olive oil in a large, deep skillet over medium-high heat. Add your sliced chicken sausage and cook for 3-5 minutes, or until it's nicely browned and heated through. Remove the sausage from the skillet and set it aside, leaving any drippings in the pan.
Reduce the heat to medium. Add the diced onion to the skillet and cook for about 4-5 minutes, stirring occasionally, until it's softened and translucent.
Stir in the minced garlic, dried thyme, paprika, red pepper flakes, salt, and black pepper. Cook for just 30-60 seconds until fragrant, being careful not to burn the garlic.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan – that's where the flavor is! Bring the broth to a simmer.
Add the orzo pasta and sun-dried tomatoes to the simmering broth. Stir well to combine. Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Give it a stir halfway through to prevent sticking.
Once the orzo is cooked, stir in the chopped spinach or kale and the reserved chicken sausage. Cook for another 1-2 minutes, or until the greens have wilted.
Turn off the heat. Stir in the heavy cream, shredded cheddar cheese, and most of the chopped fresh parsley (save some for garnish!). Stir gently until the cheese is melted and the sauce is smooth and creamy.
Taste and adjust seasoning if needed. You might want a pinch more salt or pepper.
Serve hot, garnished with the remaining fresh parsley and a sprinkle of grated Parmesan or your favorite cheese. Enjoy your cozy, delicious meal!

Notes

Do not rinse the orzo pasta. Scrape the browned bits (fond) from the pan after cooking the sausage for maximum flavor. Simmer the orzo gently on low heat to prevent sticking. Always taste and adjust seasoning before serving. Can be stored in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of broth or cream if needed.