Roasted Red Pepper Chicken Sausage Orzo for a Cozy Dinner

Have you ever stood in front of the fridge at 5 o’clock, hoping dinner would magically put itself together? Yeah, me too. That’s exactly why this Roasted Red Pepper Chicken Sausage Orzo is my new weeknight hero. It’s one of those toss-it-all-in-the-pot kind of meals that feels like a big, warm hug without keeping you tied to the stove for hours. It’s got that creamy, satisfying comfort of a risotto but without all the fussy stirring. Honestly, it’s the kind of dish that makes everyone at the table think you slaved over it, when really, you were just being brilliantly efficient. Let’s get cooking.

Top Reasons To Make It

You’re going to love this recipe for more than just its incredible flavor. First, it’s a one-pot wonder. Less time scrubbing pans means more time for, well, anything else. Second, it comes together in about 30 minutes, making it a lifesaver on those busy nights when takeout is tempting. Third, it’s incredibly versatile. You can easily swap in different veggies or proteins based on what you have on hand. And finally, it’s a total crowd-pleaser. Kids, partners, picky eaters—they all seem to go back for seconds of this one.

Ingredients

1 tbsp olive oil: For sautéing and building our flavor base.
12 oz smoked chicken sausage, sliced: I love the roasted red pepper variety for this, but any flavor works.
1 medium yellow onion, diced: Adds a sweet, savory depth.
3 cloves garlic, minced: Because what’s a good meal without garlic?
1 cup uncooked orzo pasta: The little rice-shaped pasta that gets so, so creamy.
4 cups chicken broth: This cooks the orzo and creates our luscious sauce.
1 (12 oz) jar roasted red peppers, drained and chopped: For a sweet, smoky flavor and vibrant color.
1 tsp Italian seasoning: A simple blend for that classic Italian sausage orzo soup vibe.
1/2 cup heavy cream: For that rich, creamy finish.
2 cups fresh spinach: An easy way to sneak in some greens.
Salt and black pepper to taste: To make all the flavors pop.

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 4-5 minutes, until it’s nicely browned. Remove the sausage and set it aside on a plate.
In the same pot, add the diced onion. Cook for about 3-4 minutes until it’s softened and translucent. Add the minced garlic and cook for one more minute, until it’s fragrant.
Stir in the uncooked orzo. Toast it for a minute, stirring constantly, just until it starts to get a little golden. This adds a wonderful nutty flavor.
Pour in the chicken broth, then add the chopped roasted red peppers and Italian seasoning. Scrape any browned bits from the bottom of the pot—that’s pure flavor! Bring everything to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes. The orzo should be tender and most of the liquid absorbed.
Stir the browned sausage back into the pot. Then, stir in the heavy cream and fresh spinach. Cook for another 2-3 minutes, just until the spinach has wilted and everything is heated through. Season with salt and pepper to your liking. Serve immediately!

Pro Tips For Optimal Flavor

Don’t skip toasting the orzo! That quick minute in the pot makes a world of difference in the final flavor.
Use a good-quality chicken broth. Since it’s the main liquid, a tasty broth means a tastier dish.
Let the orzo rest for a few minutes after cooking. It will thicken up beautifully into a creamy sauce.
For a little zip, add a pinch of red pepper flakes with the Italian seasoning.
Feeling cheesy? A generous sprinkle of grated Parmesan cheese on top right before serving is never a bad idea. So good.

Sausage Orzo Variations & Substitutions

This recipe is a fantastic canvas for your own creations. If you’re looking for other sausage orzo recipes, try using a spicy Italian-style chicken sausage for a kick. For a Cajun chicken orzo twist, swap the Italian seasoning for a Cajun blend and use Andouille-style chicken sausage. Not a fan of spinach? Kale or chopped zucchini work wonderfully. You can also use half-and-half instead of heavy cream for a slightly lighter version, though it won’t be quite as rich. And if you want to turn this into a chicken orzo bake, just transfer everything to a greased baking dish, top with mozzarella, and broil for a few minutes until bubbly.

Cooking Times For Chicken Orzo Bake

If you decide to go the bake route for a crispy top, here’s what you need to know. After combining all the ingredients in the pot, transfer the mixture to a 9×13 inch baking dish. Top with a cup of shredded mozzarella or Italian blend cheese. Bake it in a preheated 375°F oven for 15-20 minutes, then broil for the last 2-3 minutes to get that golden, bubbly cheese crust.

Storage & Reheating

Leftovers? They’re just as good the next day! Let the orzo cool completely, then store it in an airtight container in the refrigerator. It’ll keep for up to 3-4 days. When reheating, add a splash of broth or water to the skillet or bowl to loosen it up, as the orzo will continue to absorb liquid. Gently warm it on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between. I don’t recommend freezing this one, as the creamy sauce can separate and the orzo can become mushy upon thawing.

Frequently Asked Questions

Can I use a different type of pasta? You can, but the cooking time and liquid amount will change. Orzo is key for the creamy, risotto-like texture. Small pasta like ditalini would be the closest substitute for a sausage orzo soup.
Is this similar to a sausage orzo skillet? Absolutely! This is essentially a one-skillet meal, making cleanup a breeze.
Can I make this dish healthier? For healthy chicken sausage orzo recipes, you can use low-sodium broth, substitute the heavy cream with half-and-half or whole milk, and load up on extra vegetables like mushrooms or bell peppers.
What can I serve with this? A simple green salad or some crusty garlic bread is perfect for soaking up any extra sauce.