your favorite weeknight pasta, but creamier, heartier, and on the table in under 30 minutes. That’s the magic of this creamy pesto chicken sausage orzo pasta. It’s a one-pot wonder where plump orzo pasta cooks right in a savory broth with juicy chicken sausage and gets tossed in a luxuriously creamy, herby pesto sauce. It’s the kind of meal that feels like a warm hug but doesn’t keep you chained to the stove. Now, who wouldn’t want a dish that’s both comforting and clever?
Why You’ll Love This Recipe
You’ll love this recipe because it’s the ultimate trifecta: fast, flavorful, and foolproof. It comes together in one skillet, which means fewer dishes to wash. The creamy pesto sauce is so simple to make but tastes like you spent hours on it. It’s a crowd-pleaser that’s perfect for picky eaters and fancy enough to serve to company. And honestly, the way the orzo soaks up all that delicious flavor? So good.
Ingredients
- 1 tbsp olive oil: For sautéing and building a flavor base.
- 1 (12-oz) package pre-cooked chicken sausage, sliced: Adds hearty protein and savory flavor.
- 1 small yellow onion, diced: Provides a sweet, aromatic foundation.
- 2 cloves garlic, minced: For that essential punch of flavor.
- 1 cup uncooked orzo pasta: The star that cooks up plump and comforting.
- 2 cups chicken broth: The liquid that cooks the orzo and adds depth.
- 1 (8-oz) block cream cheese, softened: Creates the luscious, creamy sauce base.
- 1/2 cup prepared basil pesto: Brings the herby, garlicky Italian flavor.
- 1/2 cup grated parmesan cheese: Adds a salty, nutty finish.
- 1 cup fresh spinach leaves: For a pop of color and nutrients.
- Salt and black pepper to taste: To season every layer.
Step by Step Method
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced chicken sausage and cook for 3-4 minutes, until nicely browned. Remove the sausage with a slotted spoon and set it aside.
- In the same skillet, add the diced onion. Sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.
- Pour in the uncooked orzo and stir to coat it in the oils and onion mixture, toasting it for just a minute.
- Carefully pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the liquid to a simmer.
- Reduce the heat to medium-low, cover the skillet, and let the orzo simmer for 9-10 minutes, stirring occasionally, until most of the liquid is absorbed and the orzo is al dente.
- Reduce the heat to low. Cut the softened cream cheese into chunks and add it to the skillet along with the pesto. Stir continuously until the cream cheese melts completely into a smooth, creamy sauce.
- Stir the browned sausage back into the skillet. Add the grated parmesan cheese and fresh spinach, stirring until the spinach is wilted and everything is combined and heated through. Season with salt and plenty of black pepper to your liking. Serve immediately.
Equipment Needed for Success
You don’t need anything fancy for this recipe, just a good, reliable skillet. A deep 10 or 12-inch skillet with high sides or a Dutch oven is your best friend here. It gives the orzo plenty of room to cook evenly. A wooden spoon or sturdy silicone spatula is perfect for stirring. And that’s really it! No special gadgets required.
Creative Variations to Try
This recipe is a fantastic canvas for your creativity. For a spicy kick, use a hot Italian chicken sausage or add a pinch of red pepper flakes. Not a fan of spinach? Try chopped sun-dried tomatoes or roasted red peppers instead. If you’re looking for other sausage orzo recipes, you could swap the pesto for a marinara sauce and mozzarella for a chicken orzo bake vibe. For a Cajun chicken orzo twist, use andouille-style chicken sausage and stir in a tablespoon of Cajun seasoning with the broth. The possibilities are practically endless.
Storage Tips for Leftovers
Let any leftovers cool completely before storing. Pop them in an airtight container in the fridge—they’ll keep beautifully for up to 4 days. The orzo will soak up more sauce, so when you reheat it, add a splash of broth or a little milk to loosen it up. Gently warm it in the microwave or in a saucepan over low heat, stirring often. I don’t recommend freezing this one, as the creamy sauce can separate and become grainy upon thawing.
Serving Ideas & Pairings
This dish is a complete meal all on its own, thanks to the protein, carbs, and veggie all in one bowl. But if you’re looking to round things out, a simple side salad with a bright vinaigrette cuts through the richness perfectly. Some crusty garlic bread is never a bad idea for soaking up every last bit of that creamy sauce. For a lighter option, pair it with some steamed green beans or asparagus.
Cajun Chicken Orzo Twist
If you’re craving something with a little more kick, transforming this into a Cajun chicken orzo is simple and so delicious. Swap the Italian chicken sausage for a spicy andouille-style chicken sausage. When you add the broth, stir in one full tablespoon of your favorite Cajun seasoning blend. Omit the pesto, and instead, finish the dish with the cream cheese and a ½ cup of heavy cream for extra richness. Garnish with sliced green onions. It’s a whole new flavor profile that’s absolutely fantastic.
Common Mistakes to Avoid
A few little things can make a big difference here. First, don’t skip toasting the orzo for that minute—it adds a wonderful nutty flavor. Second, make sure your cream cheese is truly softened. If it’s straight from the fridge, it won’t melt smoothly and you’ll end up with little chunks. Lastly, keep an eye on your liquid level as the orzo cooks. If it looks like it’s absorbing too fast and might burn, just add another ¼ cup of broth. Simple fixes for a perfect dish every time.
FAQs About Sausage Orzo Pasta
- Can I use a different type of sausage? Absolutely! This recipe is very adaptable. Any pre-cooked smoked sausage will work, from turkey kielbasa to a spicy Italian sausage. It’s a great base for many sausage orzo recipes.
- My orzo is starchy and sticky. What happened?Orzo releases a lot of starch as it cooks. The cream cheese and pesto help counteract that, but giving it a good stir a couple of times during cooking and making sure you have enough liquid is key.
- Can I make this dish ahead of time? You can prep the components ahead—slice the sausage, dice the onion, mince the garlic. But for the best, creamiest texture, it’s best cooked and served fresh.
- Is this similar to an Italian sausage orzo soup? It has similar flavors, but this is a much thicker, pasta-based dish. For a soup, you’d use a lot more broth and simmer it all together. Both are great chicken sausage dinner ideas for a chilly night!
The beauty of this creamy pesto chicken sausage orzo pasta is how it turns a few simple ingredients into something truly special.