Easy Tuscan Chicken Sausage Orzo with Sun-Dried Tomatoes

You know that cozy feeling you get from a one-pot meal that’s both simple and packed with flavor? That’s exactly what this Tuscan Chicken Sausage Orzo with Sun-Dried Tomatoes is all about. It’s a hearty, rustic dish that feels straight out of an Italian countryside kitchen. We’re talking tender orzo pasta, savory chicken sausage, and those incredible sun-dried tomatoes all simmered together in a creamy, herby broth. It’s not fussy. It’s the kind of meal you can get on the table without a mountain of dishes, and it’s guaranteed to have everyone asking for seconds.

Why You’ll Love This Recipe

Honestly, what’s not to love? This recipe is a total weeknight hero. It comes together in one skillet, which means cleanup is a total breeze. The flavors are so rich and satisfying, leaning on that classic Tuscan combo of garlic, herbs, and sun-dried tomatoes. It’s flexible, too—perfect for using up whatever veggies you have lurking in the fridge. And perhaps the best part? It’s a complete meal all by itself. Protein, carbs, and veggies, all in one gorgeous, comforting bowl. So good.

Ingredients

• 1 tbsp olive oil – for sautéing and building flavor
• 1 lb Italian-style chicken sausage, casings removed – for savory, herby protein
• 1 small yellow onion, diced – for a sweet, aromatic base
• 3 cloves garlic, minced – for essential savory depth
• 1 cup orzo pasta – for the hearty, rice-like pasta base
• 1/2 cup sun-dried tomatoes (in oil, chopped) – for a tangy, concentrated sweetness
• 3 cups chicken broth – for cooking the orzo and creating the sauce
• 1 tsp Italian seasoning – for that classic herbal note
• 1/2 cup heavy cream – for a touch of luxurious richness
• 2 cups fresh spinach – for a pop of color and nutrients
• 1/4 cup grated Parmesan cheese, plus more for serving – for salty, cheesy goodness
• Salt and black pepper to taste – for balancing all the flavors

Step by Step Method

1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken sausage, breaking it up with a spoon, and cook until nicely browned, about 5-7 minutes.
2. Add the diced onion to the skillet and cook until it becomes soft and translucent, about 3-4 minutes. Stir in the garlic and cook for just one more minute until fragrant.
3. Stir in the dry orzo pasta and sun-dried tomatoes, toasting them with the sausage and onions for about a minute. This little step really deepens the flavor.
4. Pour in the chicken broth and add the Italian seasoning. Give everything a good stir, then bring it to a simmer. Reduce the heat to medium-low, cover the skillet, and let it cook for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
5. Uncover and reduce the heat to low. Stir in the heavy cream and fresh spinach. Cook for another 2-3 minutes, just until the spinach has wilted into the sauce.
6. Remove the skillet from the heat and stir in the grated Parmesan cheese. Taste and season with salt and pepper as needed. Serve immediately with extra cheese on top.

Oven Temperatures

While this recipe is primarily a stovetop wonder, you can easily turn it into a simple Chicken Orzo Bake! Once you’ve combined all the ingredients in your skillet in the steps above, simply transfer everything to a greased 9×13 baking dish. Top with an extra handful of Parmesan cheese and bake at 375°F (190°C) for 15-20 minutes, or until the top is golden and bubbly. It’s a great way to get a crispy top if you’re in the mood for it.

Flavor Twists

This recipe is a fantastic base for getting creative. For a Cajun Chicken Orzo vibe, swap the Italian sausage for a spicy chicken sausage and add a teaspoon of Cajun seasoning with the broth. If you’re a veggie lover, stir in some sliced mushrooms or bell peppers with the onions. You can also swap the spinach for kale, just give it a minute or two longer to wilt. And if you want to lighten it up, half-and-half works in place of the heavy cream, though the sauce will be a little less rich.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but I love serving it with a simple, crisp side salad dressed with a bright vinaigrette to cut through the richness. A loaf of crusty garlic bread is never a bad idea for sopping up every last bit of that creamy sauce. For a real crowd-pleasing dinner, it pairs beautifully with other Italian Sausage Orzo Recipes or a simple roasted vegetable medley. And a nice, chilled glass of iced tea or a crisp white wine spritzer is the perfect drink alongside it.

Storage Tips

Let any leftovers cool completely before storing them. They’ll keep in an airtight container in the fridge for up to 4 days. The orzo will continue to absorb liquid, so when you reheat it, you’ll likely need to add a splash of broth or water to loosen it up again. Gently warm it in a skillet over medium-low heat or in the microwave, stirring occasionally. I don’t recommend freezing this one, as the creamy sauce can separate and the orzo can become a bit mushy upon thawing.

Meal-Prep Version

This is a fantastic make-ahead meal! You can fully assemble the Tuscan Chicken Sausage Orzo and store it in the fridge. When you’re ready to eat, reheat single portions in the microwave for a quick lunch. Or, for a freezer meal, prepare the recipe through step 4 (before adding the cream and spinach). Let it cool, then freeze it. When you’re ready, thaw it overnight in the fridge, reheat it on the stove, and then stir in the cream and spinach to finish. It makes those hectic nights a total cinch.

FAQs

Can I use a different pasta?

Absolutely! While orzo is the star, you can substitute it with another small pasta like ditalini or even small shells. Just be aware that the cooking time may need to be adjusted according to the package directions.

What’s the best way to cook chicken thigh orzo recipes like this?

If you’d prefer to use chicken thighs instead of sausage, that works beautifully. Simply dice 1 lb of boneless, skinless chicken thighs into bite-sized pieces and brown them in the first step. The cooking method remains exactly the same, and you’ll end up with incredibly tender, flavorful meat.

Can I make this recipe dairy-free?

You sure can. Omit the Parmesan cheese and use a unsweetened, unflavored plant-based cream alternative, like one made from cashews or oats, in place of the heavy cream. The flavor profile will shift slightly, but it will still be delicious.

Is this similar to a Sausage Orzo Soup?

It’s a thicker, stew-like consistency rather than a brothy soup. If you’re craving a soup, you’d want to add more liquid—probably an extra 2 to 3 cups of broth—to achieve that classic Italian Sausage Orzo Soup texture.