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Creamy Chicken Sausage Orzo

Creamy chicken sausage orzo is a one-pot orzo dinner with glossy, sauce-coated pasta, browned sausage rounds, and spinach wilted through. Parmesan melts into the skillet for a rich finish that clings to every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken sausage
  • 14 oz chicken sausage Sliced into rounds.
Orzo pasta
  • 1.5 cup orzo pasta Dry.
Onion
  • 1 onion Small, diced.
Garlic
  • 4 clove garlic Minced.
Chicken broth
  • 2 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Fresh spinach
  • 2 cup fresh spinach
Parmesan cheese
  • 0.5 cup parmesan cheese Grated.
Olive oil
  • 1 tbsp olive oil
Italian seasoning
  • 1 tsp Italian seasoning
Salt
  • 0.25 tsp salt To taste (measure as needed).
Black pepper
  • 0.25 tsp black pepper To taste (measure as needed).
Fresh basil
  • 1 fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Brown sausage
  1. Heat olive oil in a large skillet over medium-high heat and brown the chicken sausage slices on both sides, then remove and set aside.
  2. Keep the browned sausage warm while you build the orzo base in the same skillet for best flavor.
Build the orzo base
  1. Add the diced onion to the skillet and cook for 3 minutes, until softened.
  2. Stir in the minced garlic and Italian seasoning and cook for 1 more minute.
  3. Add the dry orzo and toast for 1–2 minutes, stirring so the grains look lightly toasted.
  4. Pour in the chicken broth and heavy cream, then stir to combine and loosen any browned bits.
Simmer until tender
  1. Bring the mixture to a simmer, reduce heat to medium, cover, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
  2. If the skillet looks dry before the orzo is tender, add a splash of chicken broth and continue simmering.
Wilt spinach and finish
  1. Stir in the fresh spinach and cook until wilted throughout.
  2. Add the grated parmesan and stir until melted and the sauce turns creamy and glossy.
  3. Return the sausage slices to the pan and stir to coat.
  4. Season with salt and black pepper to taste, garnish with fresh basil, and serve immediately.

Notes

Pro tip: Stir the orzo occasionally during the covered simmer so it releases starch for a creamy, glossy texture. Refrigerate leftovers in an airtight container for up to 3 days; reheat with a splash of chicken broth or cream to loosen the sauce. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and finish with a little extra parmesan for body.