This Creamy Chicken Sausage Orzo Is So Simple and Good I Make It Every Month
This creamy chicken sausage orzo is so simple and delicious. It’s one of those meals I have on repeat, especially on weekdays when you want something cheesy and salty and don't have hours to make dinner from scratch.
The chicken sausage combined with the creamy orzo is so perfect. Just add fresh spinach or your favorite veggie like broccoli or asparagus.
What You’ll Need (With Options/Substitutions)
- Chicken sausage – Use a mild, fully cooked sausage. I usually go for garlic or Italian-style. You can substitute with a sundried chicken chicken sausage or kielbasa, but note that it's slightly saltier that chicken sausage.
- Orzo – Small pasta that cooks fast and soaks up the broth.
- Garlic – Fresh and finely minced is ideal rather than preminced garlic.
- Shallot or onion – Either one works, just dice it small.
- Olive oil – For cooking the onion and garlic. You can also use avocado oil.
- Chicken broth – Helps the orzo cook and adds the best flavor very quickly.
- Heavy cream – Stirred in at the end. You can use half and half if you want.
- Parmesan – Grate it yourself if you can.
Optional
- Fresh spinach – A handful of fresh spinach or good quality frozen spinach leaves.
- Dried oregano – optional to accent the Italian chicken sausage flavor
- Black pepper – A small pinch helps balance the creaminess.
Step by Step Instructions
One of the reasons this is one of favorites is just how simple and easy it is to make. The ingredients are basic pantry and all you need is a skillet, and you're halfway there. It's the best simple dinner idea when you' want ‘re in the mood for a creamy orzo dish.
Prep First
- Slice the sausage
- Mince the garlic
- Dice the shallot or onion
- Measure your broth and cream
- Grate the parmesan
How to Make It
Start by heating a bit of olive oil in a deep skillet. Add the sausage slices and cook until browned on both sides, then take them out and set aside.
In the same pan, cook the shallot until soft. Add the garlic and stir just until fragrant. Stir in the orzo and let it toast slightly.
Pour in the broth, bring to a simmer, and cook until the orzo is tender and most of the liquid is absorbed. Stir often so it doesn’t stick.
Lower the heat, then stir in the cream and parmesan. Fold in the spinach if you’re using it. Add the sausage back in. Let everything sit for a minute, then serve warm with extra cheese on top.
What to Serve with Creamy Chicken Sausage Orzo
These sides are simple and perfect with any pasta dish.
- Pull-Apart Pepperoni Homemade Garlic Bread
- Roasted Broccoli – Tossed with olive oil and crisped in the oven
- Green Beans with Lemon and Sea Salt
- Simple Arugula Salad – with a splash of balsamic or lemon juice
If You Like This, You’ll Love These Recipe
These existing recipes from your blog offer a similar vibe—one‑pan, cozy, and chewy orzo or pasta meals:
- Ground Beef Orzo with Tomato Cream Sauce and Fresh Basil – Orzo simmered in tomato cream with delicious ground beef
- Greek Chicken Meatballs with Lemon Orzo – Herby meatballs on lemon orzo with fresh dill, parsley, and feta
- 30‑Minute Seared Salmon with Lemon Orzo – Salmon fillets over creamy lemon orzo and sautéed spinach
- Marry Me Chicken Pasta – Yup, the viral tender chicken in a Parmesan sun-dried tomato sauce
- Creamy Ranch Pasta Salad – A chilled shell pasta salad with bacon, roasted chickpeas, and the best ranch dressing
Cooking Tips
- Stir the orzo every few minutes so it doesn’t clump.
- Use a skillet or a pan with high sides, it helps keep it from spilling over.
- Add the cream once the orzo is on low heat, and done, not before.
If you make this creamy chicken sausage orzo, I’d love to hear how it turned out.
If you tried this recipe, I always enjoy reading your comments, and try to get back to every single one.
Creamy Chicken Sausage Orzo Recipe
Ingredients
Equipment
Method
- Heat olive oil in a deep skillet over medium heat.
- Add sliced sausage and cook until browned on both sides. Remove and set aside.
- In the same pan, cook shallot until softened. Stir in garlic, a pinch of oregano (optional) and cook for 30 seconds.
- Stir in orzo and let it toast slightly.
- Pour in chicken broth and bring to a simmer. Cook, stirring often, until orzo is tender and most of the liquid is absorbed, 10–12 minutes.
- Lower heat and stir in cream and parmesan.
- Fold in spinach if using. Return sausage to the pan.
- Let sit a minute off heat before serving. Top with more parmesan, freshly cracked pepper if you like.
