Have you ever had one of those nights where you’re staring into the fridge, willing the ingredients to magically assemble themselves into dinner? This One-Pan Creamy Spinach & Chicken Sausage Orzo is the answer to that nightly dilemma. It’s the kind of meal that feels fancy enough for company but is simple enough to pull off on a hectic Tuesday. Just one pan, a handful of ingredients, and about 30 minutes are all that stand between you and a bowl of pure comfort. Honestly, it’s a weeknight win you’ll want to make on repeat.
Top Reasons To Make It
Let’s get straight to the good stuff. Why should this recipe earn a spot in your dinner rotation? First, the clean-up is a dream. Who has time to scrub a mountain of pots and pans? Not us. Second, it’s incredibly versatile. You can swap the veggies, switch up the sausage, and make it your own. Third, it’s a complete meal all by itself. Protein, veggies, and carbs are all cozying up together in that single skillet. And fourth, the flavor. It’s creamy, savory, and so, so satisfying. So good.
Ingredients
- 1 tbsp olive oil: For sautéing and building flavor.
- 12 oz fully-cooked chicken sausage, sliced: Look for Italian-style for the best flavor.
- 1 small yellow onion, diced: The savory base of our dish.
- 3 cloves garlic, minced: Because everything’s better with garlic.
- 1 cup uncooked orzo pasta: The little rice-shaped pasta that soaks up all the goodness.
- 2 ½ cups chicken broth: This cooks the orzo and creates our luscious sauce.
- 1 (5 oz) package fresh baby spinach: For a pop of color and nutrients.
- ½ cup heavy cream: The key to that dreamy, creamy texture.
- ½ cup grated Parmesan cheese: Adds a salty, nutty kick.
- 1 tsp Italian seasoning: A simple flavor boost.
- Salt and black pepper to taste: To make all the flavors sing.
Instructions
- 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 it gets some nice color. Remove the sausage to a plate and set aside.
- In the same skillet, add the diced onion. Sauté for about 3 minutes until it starts to soften. Add the garlic and cook for one more minute until fragrant.
- Add the dry orzo to the skillet. Stir it around for about a minute to toast it slightly—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 mixture to a boil.
- Once boiling, reduce the heat to a simmer. Cover the skillet and let it cook for 10 minutes, stirring occasionally to prevent the orzo from sticking.
- After 10 minutes, most of the liquid should be absorbed. Stir in the fresh spinach, a handful at a time, until it wilts into the orzo.
- Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and the reserved sausage. Cook for another 2-3 minutes, stirring constantly, until everything is heated through and beautifully creamy. Season generously with salt and pepper. Serve immediately!
Variations & Substitutions
This recipe is a fantastic blueprint. Out of chicken sausage? Use a smoked turkey sausage instead. Want to make it vegetarian? Swap the meat for a can of rinsed chickpeas and use vegetable broth. For a flavor twist, try a Cajun-seasoned chicken sausage and add a pinch of paprika. Not a fan of spinach? Kale or even chopped broccoli florets work wonderfully. And if you’re watching calories, you can substitute half-and-half for the heavy cream, though the sauce will be a bit thinner.
Sausage Orzo Cooking Tips
- Don’t skip toasting the orzo! That quick minute in the pan makes a world of difference in the final flavor.
- Use a good, flavorful broth. It’s the main liquid, so it really impacts the taste of the whole dish.
- Stir occasionally while the orzo simmers. This helps it cook evenly and prevents it from clumping together on the bottom.
- If your skillet seems a little dry when you add the spinach, don’t worry. The water clinging to the leaves from washing will help steam it and add a bit more liquid.
- For the creamiest results, add the cream and cheese at the very end off the heat to keep them from breaking or getting grainy.
- Get creative! This is your kitchen, so make this sausage orzo pasta your own.
Serving Ideas & Pairings
This dish is a whole meal in a bowl, but it loves a little company. A simple side salad with a sharp vinaigrette helps cut through the richness. Some crusty garlic bread is practically mandatory for scooping up every last bit of that creamy sauce. If you’re feeding a crowd, it pairs beautifully with roasted asparagus or some simple green beans. And a chilled glass of iced tea or sparkling water with lemon is the perfect drink to wash it all down.
Storage & Reheating
Let any leftovers cool completely before storing them in an airtight container in the fridge. They’ll keep for up to 3 days. The orzo will continue to absorb liquid, so when reheating, you’ll need to add a splash of broth or water to loosen it up again. The stovetop is your best bet—just warm it gently over medium-low heat, stirring frequently. I don’t recommend freezing this one, as the creamy sauce can separate and the orzo can get a bit mushy when thawed.
Frequently Asked Questions
- Can I use a different type of pasta? You can, but you’ll lose the unique risotto-like texture that orzo provides. Smaller pastas like ditalini or even acini di pepe would be the closest substitutes.
- Is this recipe similar to a sausage orzo soup? It’s much thicker and creamier than a soup. Think of it more as a hearty, saucy pasta dish that eats like a casserole.
- My orzo is still hard after 10 minutes. What happened? All stoves and pans are different! If it’s still too al dente, just add another 1/4 cup of broth, cover, and cook for another 2-3 minutes until tender.
- Can I make this a chicken orzo bake? Absolutely! Mix everything together as directed, transfer to a baking dish, top with extra cheese, and bake at 375°F for 15-20 minutes until bubbly and golden on top.