Ever find yourself staring into the fridge at 5 p.m., wondering what on earth you can throw together that’s both delicious and doesn’t require a trip to the store? That’s where this Chicken Sausage & Sun-Dried Tomato Orzo comes in. It’s a one-pan wonder that feels fancy but is honestly so simple. Imagine tender orzo pasta, savory chicken sausage, and those wonderfully tangy sun-dried tomatoes all coming together in a creamy, Parmesan-filled sauce. It’s the kind of meal that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
This recipe is a true weeknight hero. It comes together in one skillet, meaning fewer dishes to wash. It’s packed with bold, comforting flavors that feel like a hug in a bowl. And it’s incredibly versatile—you can easily swap ingredients based on what you have. Honestly, the combination of the smoky sausage, sweet tomatoes, and creamy Parmesan is just magic. So good.
Ingredients
- 1 tbsp olive oil: For sautéing and building a flavor base.
- 12 oz package chicken sausage, sliced into coins: Provides hearty, savory protein.
- 1 small yellow onion, diced: Adds a sweet, aromatic foundation.
- 3 cloves garlic, minced: For that essential punch of flavor.
- 1 cup orzo pasta: The star of the show, it cooks up creamy and tender.
- 1/2 cup sun-dried tomatoes (packed in oil, chopped): Brings a sweet, tangy, and intensely tomatoey depth.
- 2 tbsp sun-dried tomato oil (from the jar): Infuses the dish with even more rich tomato flavor.
- 2 1/2 cups chicken broth: The cooking liquid that the orzo absorbs, making it incredibly flavorful.
- 1/2 cup heavy cream: Creates a luxurious, creamy sauce.
- 1/2 cup freshly grated Parmesan cheese: Adds salty, nutty richness and helps thicken the sauce.
- 2 cups fresh spinach: Wilted in at the end for a pop of color and nutrients.
- 1 tsp Italian seasoning: The perfect blend of herbs.
- Salt and black pepper to taste: To balance and enhance all the flavors.
Step by Step Method
- Heat the olive oil and sun-dried tomato oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced chicken sausage and cook until nicely browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set it aside on a plate.
- In the same skillet, add the diced onion. Cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the dry orzo pasta to the skillet. Stir constantly for about 1-2 minutes, toasting the orzo in the oils and onion mixture. This step gives it a wonderful nutty flavor.
- Pour in the chicken broth, and add the Italian seasoning, a pinch of salt, and black pepper. Scrape up any browned bits from the bottom of the pan—that’s pure flavor! Bring the mixture to a simmer.
- Reduce the heat to medium-low, cover the skillet, and let it cook for about 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and has absorbed most of the liquid.
- Uncover and stir in the heavy cream, grated Parmesan, chopped sun-dried tomatoes, and the cooked sausage. Let it simmer gently for another 2-3 minutes until the sauce thickens and becomes creamy.
- Turn off the heat. Stir in the fresh spinach until it wilts into the warm orzo. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately with an extra sprinkle of Parmesan on top.
Equipment Needed
You won’t need anything fancy for this recipe! A large, deep skillet or a Dutch oven with a lid is the main piece of equipment. You’ll also need a sharp knife for chopping, a cutting board, a measuring cup and spoons, and a wooden spoon or spatula for stirring. That’s it!
Flavor Twists
Feel like mixing things up? Here are a few ideas. For a Cajun Chicken Orzo vibe, use a spicy Andouille-style chicken sausage and add a teaspoon of Cajun seasoning with the broth. Love veggies? Stir in some roasted red peppers or sliced mushrooms with the onions. If you’re looking for a dairy-free option, swap the heavy cream for full-fat coconut milk and use a nutritional yeast instead of Parmesan. And if you want to turn this into an Italian Sausage Orzo Soup, just add an extra 3-4 cups of broth at the end and let it simmer until heated through.
Storage Tips
This dish stores beautifully! Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. The orzo will continue to absorb liquid, so when reheating, add a splash of broth or cream to loosen it up. Gently warm it in a skillet over medium-low heat or in the microwave, stirring occasionally until hot. I don’t recommend freezing it, as the creamy sauce can separate and the orzo can become mushy upon thawing.
Serving Ideas & Pairings
This Chicken Sausage & Sun-Dried Tomato Orzo is a complete meal all on its own. But if you’re serving a crowd or just want to round it out, a simple side salad with a bright vinaigrette is perfect for cutting through the richness. Some warm, crusty garlic bread is never a bad idea for soaking up every last bit of that creamy sauce. And for a simple, healthy pairing, some steamed green beans or roasted asparagus would be just lovely.
Budget-Friendly Tips
Great flavor doesn’t have to break the bank. You can often find sun-dried tomatoes in the bulk section, allowing you to buy just what you need. If fresh spinach is pricey, a bag of frozen works just as well—thaw and squeeze out the excess water before adding. And while freshly grated Parmesan is fantastic, the pre-grated kind in the tub will work in a pinch. Buying chicken sausage when it’s on sale and freezing it is a great way to always have it ready for quick Chicken Sausage Dinner Ideas.
FAQs
- Can I use a different type of pasta? Absolutely! While orzo is the star, you can use other small pasta shapes like ditalini or even small shells. Just be aware that the cooking time and amount of liquid needed may change.
- What can I use instead of heavy cream? For a lighter option, half-and-half will work, though the sauce might be a tad less creamy. For a dairy-free version, full-fat canned coconut milk is my top choice.
- Is this similar to an Italian Sausage Orzo Soup? It has all the same delicious flavors! The main difference is the amount of liquid. To turn this into a soup, simply add more broth until it reaches your desired consistency.
- Can I make this recipe ahead of time? You can! Prepare the entire dish, let it cool, and store it in the fridge. When ready to serve, reheat it gently on the stove with a little extra liquid to bring back its creamy texture.