Description
This Creamy Chicken Sausage Orzo Skillet is a one-pan wonder that’s quick, comforting, and full of flavor. Tender chicken sausage, creamy sauce, and tender orzo pasta come together in just 30 minutes for a satisfying weeknight dinner.
Perfect for busy evenings, this dish combines the smoky flavor of sausage with a rich, garlicky cream sauce and a touch of Parmesan, all cooked in a single skillet. It’s a hearty meal that’s family-friendly and restaurant-worthy!
Ingredients
- 12 oz (340 g) orzo pasta
- 1 lb (450 g) chicken sausage (sliced or crumbled)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 2 cups fresh spinach (optional)
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the sausage
- In a large skillet over medium heat, add olive oil.
- Cook sausage until browned and cooked through. Remove from skillet and set aside.
- Sauté aromatics
- In the same skillet, add onion and sauté 3–4 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Cook the orzo
- Stir in orzo, chicken broth, cream, Italian seasoning, smoked paprika, salt, and pepper.
- Bring to a simmer and cook, stirring occasionally, until orzo is tender and most liquid is absorbed (about 10–12 minutes).
- Combine and finish
- Return sausage to the skillet and stir in spinach if using. Cook until spinach is wilted.
- Stir in Parmesan cheese until melted and creamy.
- Serve
- Garnish with fresh parsley and extra Parmesan. Serve hot.
Tips & Tricks
- Quick version: Use pre-cooked chicken sausage or rotisserie chicken sausage.
- Creaminess: Add a splash more cream or a little cream cheese for an extra rich sauce.
- Veggie boost: Add mushrooms, bell peppers, or zucchini.
- One-pan cleanup: Make sure the skillet is large enough to hold all ingredients comfortably.
Variations
- Spicy version: Use spicy Italian sausage and a pinch of red pepper flakes.
- Cheesy twist: Stir in mozzarella or fontina for extra gooeyness.
- Low-carb: Substitute orzo with cauliflower rice or chickpea pasta.
- Herb-forward: Add fresh basil or thyme at the end for a fragrant finish.
FAQs
Q: Can I use regular pasta instead of orzo?
Yes! Small pasta shapes like penne or rotini work, but cooking time may vary.
Q: Can I make this ahead of time?
Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream.
Q: Can I freeze it?
It can be frozen for up to 2 months. Reheat slowly to prevent the cream from separating.
Serving Suggestions
- Serve with garlic bread or a green salad for a complete meal.
- Garnish with extra Parmesan and fresh herbs.
- Pair with a light white wine like Pinot Grigio or Sauvignon Blanc.
Creamy Chicken Sausage Orzo Skillet
4
servings30
minutes40
minutesIngredients
1 lb (450g) chicken sausage, sliced
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 1/2 cups orzo pasta (uncooked)
3 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach (optional)
Salt & pepper to taste
Fresh parsley or basil for garnish
Directions
- Cook sausage: Heat olive oil in a large skillet. Cook chicken sausage until browned, then remove and set aside.
- Cook aromatics & pasta: In the same skillet, sauté onion and garlic for 2–3 minutes. Add orzo and toast for 1–2 minutes.
- Simmer: Pour in chicken broth, bring to a boil, then reduce heat and simmer 10–12 minutes until orzo is tender.
- Finish creamy: Stir in heavy cream, Parmesan, spinach, and cooked sausage. Heat through until creamy.
- Serve: Garnish with parsley or basil and enjoy warm.
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