Creamy Chicken Sausage Orzo Recipe

There's something magical about the way orzo soaks up a creamy sauce, turning every bite into pure comfort. Add in juicy chicken sausage, tender veggies, and a hint of garlic, and you've got a one-pot wonder that's equal parts cozy and crave-worthy.

this Recipe

This creamy chicken sausage orzo was born from a weeknight scramble—I needed something fast, filling, and kid-approved. It quickly became a family favorite, and now it's on repeat in our house thanks to its rich flavor, easy cleanup, and 30-minute cook time.

Let me show you why you’ll fall in love with this creamy skillet meal too.

Why You'll Love This Creamy Chicken Sausage Orzo

Get ready to meet your new go-to dinner. This creamy chicken sausage orzo delivers maximum comfort with minimal effort.

First and foremost, it's a true one-pan recipe. That means fewer dishes, less hassle, and more time to relax after dinner—music to any busy cook’s ears.

The flavor is rich and savory without being heavy. The creaminess is balanced by the smokiness of the sausage, while garlic and parmesan tie everything together. It tastes indulgent, but it’s surprisingly light on the stomach.

Another big plus? It’s family-approved. Even picky eaters love the small shape of orzo and the mild, flavorful sausage. It’s a great way to sneak in veggies too—think spinach, peas, or even zucchini.

Finally, it’s incredibly flexible. Swap the sausage, add more vegetables, or adjust the creaminess to your liking. You can tailor this dish to whatever you have in your fridge or pantry.

If you're craving comfort food that doesn’t take hours to make, this creamy orzo is the answer.

Ingredient Notes

This dish works so well because every ingredient plays its part to create a cozy, creamy skillet dinner you'll want again and again.

Start with chicken sausage—I like to use a smoked variety with garlic or herbs for an extra flavor boost. It’s fully cooked, so all you need to do is slice and brown it. Chicken sausage adds depth and richness without being overly greasy.

Next is the orzo, a small, rice-shaped pasta that cooks right in the skillet. It absorbs all the creamy broth, swelling up into the perfect tender bite. Orzo is ideal for this style of dish since it cooks quickly and makes the sauce ultra velvety.

The cream and broth combo is where the magic happens. I use a splash of heavy cream for silkiness and low-sodium chicken broth to balance it out. The starch from the orzo helps naturally thicken the sauce as it cooks, no roux required.

Don't underestimate the power of garlic and onion here. I like to sauté finely diced onion and freshly minced garlic right before adding the sausage. These two build the flavor base and make your kitchen smell incredible.

Finally, a generous handful of freshly grated parmesan cheese finishes the dish. It adds saltiness and umami that takes the orzo from good to can't-stop-eating-it level. A squeeze of lemon or sprinkle of red pepper flakes doesn’t hurt either, depending on your mood.

No fancy equipment required—just a large, deep skillet or sauté pan with a lid. A wooden spoon and a grater for the cheese are all the tools you’ll need.

How To Make This Creamy Chicken Sausage Orzo

Making this dish couldn’t be easier, and the best part is it all happens in one skillet.

Start by heating a bit of olive oil in your pan over medium-high heat. Slice your chicken sausage into rounds and add them to the skillet. Let them brown for a few minutes on each side—this not only adds color but also deepens the flavor.

Once the sausage is golden, transfer it to a plate and add a diced yellow onion to the pan. Cook until it’s soft and translucent, scraping up any browned bits left behind. Add in minced garlic and stir for about 30 seconds, just until fragrant.

Now it’s time to pour in your dry orzo. Stir it with the onions and garlic for a minute or two to toast it slightly—this adds a wonderful nutty base to the final dish. Then add your chicken broth and bring everything to a gentle boil.

Once boiling, reduce the heat to low and cover the skillet. Let the orzo simmer for about 10-12 minutes, stirring occasionally to prevent sticking. You’ll know it’s ready when the pasta is tender and most of the liquid is absorbed.

Stir the cooked sausage back in, then pour in the heavy cream and grated parmesan. Mix everything until the cheese melts and the sauce turns creamy and cohesive. If the sauce feels too thick, a splash of extra broth or cream will loosen it up.

From start to finish, this dish takes just about 30 minutes. It’s the kind of meal that looks and tastes like comfort food perfection—with hardly any effort at all.

Storage Options

One of the best things about this creamy chicken sausage orzo is how well it holds up for leftovers.

Let any leftovers cool completely, then transfer to an airtight container. Stored in the fridge, the orzo will stay fresh for up to 4 days. Just know the pasta may absorb some of the sauce over time.

If you want to freeze it, let it cool completely before portioning into freezer-safe bags or containers. It’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, add a splash of broth or milk to loosen up the sauce and microwave in short bursts, stirring between each. You can also reheat gently on the stovetop over low heat, adding extra liquid as needed to revive the creaminess.

Variations and Substitutions

This orzo recipe is endlessly customizable depending on what you have on hand—or what you're craving.

If you’re not a fan of chicken sausage, try Italian sausage (mild or spicy) instead. Just cook it through before starting the rest of the dish. For a lighter option, shredded rotisserie chicken works beautifully too.

Want to boost the veggies? Add a few big handfuls of fresh spinach or kale toward the end of cooking so it wilts into the sauce. You can also stir in frozen peas, diced zucchini, or chopped sun-dried tomatoes for extra flavor and texture.

For a dairy-free version, substitute the cream with coconut milk and use nutritional yeast or a plant-based parmesan alternative. Just note that the flavor will shift slightly, but it’ll still be rich and satisfying.

Gluten-free? Swap the orzo for a gluten-free short pasta or even rice, adjusting the liquid and cook time as needed. The dish is naturally adaptable to dietary needs with a few tweaks.

Feel free to make this recipe your own. Whether you’re cleaning out the fridge or cooking from your pantry, creamy orzo is the perfect base for endless creativity.

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