Go Back

Creamy Chicken Sausage Orzo

Creamy chicken sausage orzo is a one-skillet pasta dinner with glossy, tender orzo simmered in broth and cream. Italian-American flavors with browned sausage rounds, wilted spinach, and parmesan melted into a silky sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken sausage
  • 14 oz chicken sausage Sliced into rounds.
Orzo pasta
  • 1.5 cup dry orzo pasta
Aromatics and seasonings
  • 1 small onion Diced.
  • 4 garlic cloves Minced.
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Creamy base
  • 2 cup chicken broth
  • 1 cup heavy cream
Spinach and cheese
  • 2 cup fresh spinach
  • 0.5 cup parmesan cheese Grated.
  • 1 fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Brown sausage
  1. Heat olive oil in a large skillet over medium-high heat and brown the sausage slices on both sides, then remove and set aside.
  2. Continue browning until the rounds are browned; this should take about 6–8 minutes total, and the skillet should look fragrant and glossy.
Build the sauce base
  1. Add diced onion to the pan and cook for 3 minutes, stirring until softened.
  2. Add minced garlic and Italian seasoning and cook for 1 more minute, until fragrant.
Toast and simmer orzo
  1. Add dry orzo and toast for 1–2 minutes, stirring so it lightly dries and smells nutty.
  2. Pour in chicken broth and heavy cream and stir, scraping up any browned bits from the bottom.
  3. Bring to a simmer, reduce heat to medium, cover, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and the liquid is mostly absorbed.
Finish and serve
  1. Stir in fresh spinach until wilted throughout, using gentle stirring to fold it into the orzo.
  2. Stir in parmesan until melted and the sauce looks creamy and glossy, then return the sausage slices to the pan.
  3. Season with salt and black pepper to taste, garnish with fresh basil, and serve immediately.

Notes

For the creamiest texture, stir often during the covered simmer so the orzo releases starch and thickens the sauce; if it looks too tight, add 2–4 tbsp broth to loosen. Store leftovers in the fridge up to 3 days; reheat gently with a splash of broth or cream to restore gloss. Freeze is not recommended because cream and spinach can change texture. For a lighter option, swap heavy cream with half-and-half, keeping the parmesan amount for body.