Ever have one of those nights where you’re staring into the fridge, hoping dinner will magically assemble itself? You want something that feels like a cozy hug but doesn’t require a dozen pots and pans. That’s where this Chicken Sausage & Asparagus Orzo Primavera swoops in to save the day. It’s your one-pan hero, bursting with spring veggies and savory flavor. It’s the kind of meal that makes everyone at the table happy, even on a Tuesday. And really, isn’t that the goal?
Top Reasons To Make It
This dish is a weeknight superstar for so many reasons. It comes together in about 30 minutes, which means less time cooking and more time relaxing. You only need one skillet, so cleanup is a total breeze. It’s packed with protein and veggies, making it a meal you can feel good about serving. The flavors are so, so good—a perfect blend of savory sausage, tender pasta, and bright asparagus. And it’s incredibly flexible. Have some extra zucchini or a bell pepper that needs using? Toss it in!
Ingredients
- 1 tbsp olive oil: For sautéing and building flavor.
- 12 oz fully-cooked chicken sausage, sliced: I like the Italian-style for this, but any flavor works!
- 1 lb asparagus, trimmed and cut into 1-inch pieces: The star veggie that screams spring.
- 1 small yellow onion, diced: The savory base of the dish.
- 3 cloves garlic, minced: For that essential aromatic punch.
- 1 cup uncooked orzo pasta: The tiny pasta that makes everything creamy.
- 2 ½ cups chicken broth: This will cook the orzo and create a light sauce.
- 1 tsp Italian seasoning: An easy flavor shortcut.
- 1 cup cherry tomatoes, halved: For a pop of color and sweetness.
- ½ cup grated Parmesan cheese, plus more for serving: Because everything is better with cheese.
- Salt and black pepper to taste: To make all the flavors sing.
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the sliced chicken sausage and cook for 3-4 minutes, until it gets some nice color. Remove it from the skillet and set it aside.
- In the same skillet, add the asparagus and onion. Sauté for about 4-5 minutes, until the onion is soft and the asparagus is bright green. Add the garlic and cook for one more minute until it’s fragrant.
- Stir in the dry orzo and toast it for just a minute with the veggies. This gives it a wonderful nutty flavor.
- Pour in the chicken broth and add the Italian seasoning. Scrape up any browned bits from the bottom of the pan—that’s pure flavor! Bring the whole thing to a simmer.
- Reduce the heat to medium-low, cover the skillet, and let it cook for 10-12 minutes. Stir it once halfway through. The orzo should be tender and have absorbed most of the liquid.
- Turn off the heat. Stir back in the cooked sausage and the cherry tomatoes. Let it sit for 2 minutes—the tomatoes will soften just slightly. Stir in the Parmesan cheese until it’s all melted and creamy. Season with salt and plenty of black pepper. Serve immediately!
Chicken Sausage Orzo Cooking Tips
Don’t skip toasting the dry orzo! That one extra minute makes a world of difference in the final flavor. If your skillet isn’t big enough, you can brown the sausage in batches to avoid steaming it. Use a good, flavorful chicken broth since it’s the main liquid for the dish. Honestly, if your broth is on the bland side, your final dish might be too. And the most important tip? Let the dish rest for a few minutes off the heat before serving. It allows the sauce to thicken up perfectly.
Variations & Substitutions
This recipe is a fantastic base for whatever you have on hand. Not a fan of asparagus? Swap it for broccoli florets or chopped zucchini. For a Cajun Chicken Orzo twist, use Andouille-style chicken sausage and add a pinch of cayenne pepper. You can use sweet Italian sausage or a spicy variety depending on your mood. If you’re out of broth, water will work in a pinch, but you might want to amp up the seasonings. For a creamier finish, stir in a splash of heavy cream or a dollop of cream cheese at the very end.
Serving Ideas & Pairings
This dish is a complete meal all on its own. So good. But if you want to round it out, a simple side salad with a tangy vinaigrette is just the thing to cut through the richness. Some crusty garlic bread is never a wrong answer for sopping up any extra sauce. It also pairs beautifully with a simple grilled protein, like lemon chicken thighs, if you’re feeding a hungry crowd. For a lighter take, serve it alongside some roasted vegetables.
Storage & Reheating
Leftovers will keep in an airtight container in the fridge for up to 3 days. The orzo will continue to absorb liquid, so when you reheat it, you’ll need to add a splash of broth or water to loosen it up. The best way to reheat is on the stovetop over medium-low heat, stirring frequently. You can microwave it, but stir it well every 30 seconds to ensure it heats evenly. I don’t recommend freezing this one, as the pasta can become a bit mushy when thawed.
Frequently Asked Questions
- Can I use a different type of pasta? You can, but orzo is key for the creamy, risotto-like texture. Small pasta like ditalini would be the closest substitute.
- Is this similar to an Italian Sausage Orzo Soup? It’s thicker and more like a pasta dish than a soup. For a soup, you’d use more broth and let it simmer longer.
- What other Chicken Sausage Dinner Ideas do you have? This sausage orzo skillet is a favorite, but you can also toss sliced sausage with roasted veggies or add it to a simple pasta bake.
- Can I make this with raw sausage? Absolutely. If using raw chicken sausage, make sure to cook it through completely in the first step before removing it from the pan.
This Chicken Sausage & Asparagus Orzo Primavera is the dependable, delicious weeknight dinner you’ve been searching for.