Creamy Tomato Basil Chicken Sausage Orzo

You know those nights when you’re staring into the pantry, willing something delicious to magically appear? Yeah, me too. That’s exactly how this lifesaver of a dish was born. This Creamy Tomato Basil Chicken Sausage Orzo is the answer to your busy weeknight prayers. It’s got that cozy, Italian-inspired flavor you crave, all made in one pot for maximum flavor and minimal cleanup. So good.

Top Reasons To Make It

Let me count the ways you’ll fall for this recipe. First, it’s a true one-pot wonder. You’ll brown the sausage and cook everything else right in that same pot, which means you’re not staring down a mountain of dishes afterward. Second, it comes together in about 30 minutes, making it perfect for those hectic evenings. And third, it’s just so, so satisfying. The creamy orzo, the juicy sausage, the bright tomatoes and basil—it’s a hug in a bowl.

Ingredients

• 1 tbsp olive oil: For sautéing and building flavor.
• 1 package (12 oz) fully cooked chicken sausage, sliced: Our main protein, bringing savory goodness.
• 1 small yellow onion, diced: Adds a sweet, aromatic base.
• 3 cloves garlic, minced: For that essential punch of flavor.
• 1 cup dried orzo pasta: The star that makes the dish so creamy and comforting.
• 1 can (14.5 oz) diced tomatoes, undrained: Provides the juicy, tangy tomato base.
• 2 cups chicken broth: The cooking liquid that infuses the orzo with flavor.
• 1/2 cup heavy cream: Creates the luscious, creamy texture we love.
• 1/2 cup fresh basil, chopped: For a fresh, herbal finish.
• 1/2 tsp salt & 1/4 tsp black pepper: To season everything perfectly.
• 1/4 cup grated Parmesan cheese: For a salty, cheesy garnish.

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced chicken sausage and cook for 4-5 minutes, until nicely browned. Remove the sausage to a plate and set aside.
2. Add the diced onion to the pot. Cook for 3-4 minutes, until it becomes soft and translucent. Stir in the garlic and cook for just one more minute until it’s fragrant.
3. Pour the dry orzo into the pot. Stir it around for about a minute to toast it slightly in the oil. This gives it a wonderful nutty flavor.
4. Add the entire can of diced tomatoes (with their juices) and the chicken broth. Give everything a good stir, scraping up any browned bits from the bottom of the pot. Those bits are pure flavor!
5. Bring the liquid to a boil, then reduce the heat to low and cover the pot. Let it simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
6. Stir the browned sausage back into the pot. Then, pour in the heavy cream and add the fresh basil, salt, and pepper. Stir everything together and let it heat through for another 2-3 minutes.
7. Taste it and adjust the seasoning if needed. Serve immediately topped with a generous sprinkle of Parmesan cheese.

Variations & Substitutions

This recipe is wonderfully flexible! For a dairy-free version, swap the heavy cream for full-fat coconut milk. Don’t have chicken sausage? Any fully cooked smoked sausage will work beautifully. If you want to add more veggies, stir in a couple of handfuls of fresh spinach right at the end and let it wilt into the hot orzo. And honestly, if you’re not a basil person, fresh parsley makes a great substitute.

Cajun Chicken Orzo Twist

Feeling a little spicy? To give this dish a Cajun Chicken Orzo twist, it’s easy. Swap the chicken sausage for a spicy Andouille-style chicken sausage. When you’re cooking the onions, add a diced bell pepper and a couple of ribs of diced celery. Then, stir in about a teaspoon of Cajun seasoning with the garlic. Proceed with the recipe as written—you’ll have a whole new flavor profile that’s packed with soul.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but I love serving it with a simple side salad dressed with a sharp vinaigrette to cut through the richness. A thick slice of crusty garlic bread is also non-negotiable for soaking up every last bit of that creamy sauce. It’s also fantastic alongside some simple roasted asparagus or green beans.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the fridge. They’ll keep for up to 4 days. The orzo will continue to absorb liquid, so when you reheat it, you’ll want to do it gently on the stovetop over low heat. Add a small splash of broth or water and stir frequently until it’s warmed through and creamy again. I don’t recommend freezing this one, as the creamy texture can become a bit grainy upon thawing.

Frequently Asked Questions

• Can I use a different pasta? You can, but orzo is key for the creamy texture. If you must substitute, small pastas like ditalini or even acini di pepe would be your best bet for similar Chicken Orzo Recipes.
• Is this like an Italian Sausage Orzo Soup? It’s thicker and creamier than a soup, more like a stew or a Sausage Orzo Skillet dish. If you want a soup, just add an extra cup or two of broth!
• Can I make this ahead? Absolutely! It reheats beautifully, making it a great option for meal prep or Sausage Orzo Pasta leftovers for lunch.