Creamy Chicken Sausage Orzo
A quick, creamy one-pan meal featuring chicken sausage and orzo pasta that's perfect for weeknight dinners or impressing guests.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced cheddar, feta-style, or your favorite
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth or vegetable broth
- ½ cup heavy cream or Greek yogurt for a lighter option
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese or crumbled feta if using a Mediterranean sausage
- 1 cup spinach or kale, roughly chopped
- ½ cup sun-dried tomatoes optional, for a Mediterranean twist
- ½ teaspoon red pepper flakes optional, for heat
- Fresh parsley, chopped, for garnish
- Extra grated cheese and lemon zest for finishing
Instructions
Preparation
- Warm 1 tablespoon olive oil in a large, heavy skillet over medium heat.
- Add sliced chicken sausage and cook for 3–5 minutes until lightly browned. Remove to a plate and set aside.
- In the same pan, add chopped onion and cook for 2–3 minutes until softened and translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant. Add the orzo and toast for about 1 minute, stirring constantly.
- Pour in 2 cups chicken broth, scraping up any browned bits. Stir in thyme, paprika, salt, and pepper. Bring to a simmer.
- Cook uncovered, stirring occasionally, for 8–10 minutes until most liquid is absorbed and orzo is tender.
- Lower the heat. Stir in heavy cream and shredded cheese until smooth.
- Return the cooked sausage to the skillet. Fold in spinach or kale and sun-dried tomatoes, if using. Cook just until greens wilt.
- Remove from heat and garnish with chopped parsley, extra cheese, and a sprinkle of lemon zest. Serve warm.
Notes
Store leftovers in an airtight container for 3–4 days. Can be frozen for up to 2 months. Reheat gently with a splash of broth or cream.