Name: Creamy Chicken Sausage Orzo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 large shallot (finely diced); 2 large garlic cloves (finely chopped); 12 ounces chicken sausage (cut into bite-size pieces); 2 cups orzo; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/4 teaspoon red chili flakes; 4 cups low-sodium chicken broth; 1/2 cup half and half; 2 cups baby spinach; 1/3 cup Parmesan cheese (grated); Salt and freshly ground black pepper to taste

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This creamy chicken sausage orzo is a quick and easy one-pan dish that’s ready in just 30 minutes. With a good mix of protein and carbs, it’s just the perfect weeknight meal the entire family will love.

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There’s nothing I love more than a quick one-pan dish to save my dinner, and this creamy chicken sausage orzo has been one of my favorites lately.

Not only is it very easy to make, but it’s also super creamy and loaded with flavor. I like to make it with lean chicken sausage, but it works just as well with turkey sausage or lean pork sausages.

We love it as a complete meal, but you can also round it up with a simple salad or some garlic bread if you like.

Why you’ll love this chicken sausage orzo

It’s a super-easy meal that packs a lot of flavor.
You need a handful of simple ingredients to make it.
You’ll only have one pan to deal with when it comes to washing up.

What you’ll need

Sausage — Chicken sausage is perfect in this recipe because it’s lower in fat while still packing lots of flavor.

Orzo — Even though it looks like rice, orzo is actually pasta, and it cooks like it. This means that it will release starches in the pan, which contributes to the natural creaminess of the dish.

Shallot and garlic — Chop them finely so they blend well with the orzo.

Herbs — I use a mix of dried basil and oregano in this one-pot chicken sausage orzo to infuse it with those classic Italian flavors. You can use half a tablespoon of Italian herb mix instead if you like.

Chicken broth — Low-sodium is best because the sausage and Parmesan will add some salt. You can always taste and adjust the seasoning at the end.

Half and half — Or single cream if you’re in the UK. It’s light enough to keep things rather low-fat but still make the dish extra creamy.

Spinach — Baby spinach leaves are perfect here as they wilt quickly.

Parmesan — Because what else can you use to bring it home when it comes to a pasta dish? Freshly grated is always best!

Pro tip

Toasting the orzo for a minute before pouring the broth brings out a subtle nutty flavor that makes the whole dish just taste better.

How to make creamy chicken sausage orzo

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the olive oil in a large pan and sauté the shallot and garlic for a few minutes until softened.

Add the sausage and cook until golden, then stir in the orzo and toast it for a minute.

chicken sausage orzo making instructions

Add the oregano, basil, chili flakes, and chicken broth, bring to a boil, then simmer for about 10 minutes until the orzo is tender.

Stir in the half and half and spinach, cover for a couple of minutes until wilted, then add the Parmesan, season to taste, and serve hot.

Recipe tips and notes for the best chicken sausage orzo

Cut the sausage into bite-sized pieces so it mixes evenly with the orzo.
Stir the orzo often while it simmers to stop it from sticking to the bottom of the pan.
If your broth evaporates too quickly, just add a splash more to keep the orzo cooking gently; it should stay just barely covered.

Substitutions and variations

If you’re in a rush, use pre-cooked sausage or even leftover rotisserie chicken.
To make it extra creamy, swap the half and half for heavy cream or stir in a spoonful of cream cheese right at the end.
Make it dairy-free by using a plant-based cream and skipping the Parmesan.
For a vegan option, substitute the sausage with a plant-based one.

Leftovers and storage

This creamy sausage orzo is best served immediately, but if you have any leftovers, they will keep well in an airtight container for up to 3 days.
The orzo will soak up some of the liquid as it sits, so add a splash of broth or water when reheating. You can do it gently on the stovetop or in the microwave.
I don’t recommend freezing this dish because it will turn mushy when reheated.

More creamy pasta recipes

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