Description
Creamy Chicken Sausage Orzo is a one-pot, weeknight-friendly dinner that’s cozy, satisfying, and quick to make. Tender orzo simmers right in the pan with savory chicken sausage, broth, and a splash of cream, then gets finished with spinach and Parmesan for a silky, restaurant-level finish—without the sink full of dishes.
Ingredients
1 tbsp olive oil — for sautéing
1 lb fully cooked chicken sausage, sliced into 1/2-inch rounds — savory protein
1 medium yellow onion, finely diced — sweetness and depth
4 cloves garlic, minced — aromatic base
2 cups dry orzo (about 12 oz) — quick-cooking pasta that soaks up flavor
1/2 cup dry white wine — optional deglaze; sub more broth
4 cups low-sodium chicken broth — cooking liquid for the orzo
3/4 cup heavy cream (or 1 cup half-and-half) — creamy sauce
5 oz baby spinach — easy greens that wilt right in
1 cup freshly grated Parmesan cheese (about 3 oz) — salty, nutty finish
1 1/2 tsp Italian seasoning — herby backbone
1/4 tsp red pepper flakes — gentle heat (optional)
3/4 tsp kosher salt — or to taste
1/2 tsp freshly ground black pepper — balance
1 tsp lemon zest + 1 tbsp lemon juice — brightness (optional)
Instructions
1. Warm a large deep skillet or Dutch oven over medium heat. Add olive oil.
2. Add the sliced chicken sausage and cook, stirring occasionally, until browned on both sides, 4–5 minutes. Transfer to a plate; keep drippings in the pan.
3. Add the onion to the pan and cook until soft and translucent, 3–4 minutes. Stir in the garlic; cook 30 seconds until fragrant.
4. Stir in the dry orzo and toast for 60–90 seconds, stirring often, until lightly golden.
5. Pour in the white wine (if using). Scrape up browned bits and simmer 1 minute to reduce by half.
6. Add the chicken broth, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a gentle boil, then reduce to a lively simmer.
7. Simmer uncovered, stirring frequently so the orzo doesn’t stick, until the pasta is just tender and most of the liquid is absorbed, 8–10 minutes.
8. Stir in the heavy cream and return the browned sausage (and any juices) to the pan. Simmer 1–2 minutes to thicken slightly.
9. Fold in the spinach until wilted, 30–60 seconds. Off the heat, stir in the Parmesan until melted and glossy. Adjust salt and pepper to taste.
10. Finish with lemon zest and juice (if using). Let stand 2–3 minutes to set. Spoon into bowls and serve hot.
Notes
Exact measurements are included above for easy shopping and prep.
Make it lighter: use 1 cup half-and-half instead of heavy cream and reduce Parmesan to 3/4 cup.
No wine? Skip it and add an extra 1/2 cup broth.
Veggie swaps: peas (1 cup), chopped broccoli (2 cups, small florets), or kale (4 cups, chopped) work well—add during the last 5 minutes of simmering.
Cheese options: Pecorino Romano or Asiago can replace some or all of the Parmesan.
Gluten-free: use gluten-free orzo or short rice; simmer time may vary—add splashes of broth as needed.
Casserole twist: scrape into a 9×13, top with 1 cup shredded mozzarella, and broil 2–3 minutes until bubbly.
Leftovers: refrigerate up to 4 days; the orzo will thicken—stir in a splash of broth or milk when reheating.
Feeds a crowd: written for 7 servings (a generous dinner for a big family); double in a large Dutch oven for gatherings.
Freezer: cool completely, portion, and freeze up to 2 months; thaw overnight and reheat gently with extra liquid.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot, Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 generous bowl (about 1 1/2 cups)
- Calories: 515
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
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