Creamy Chicken Sausage Orzo: My Easy Weeknight One-Pan Meal (Print Version)

Whip up a Creamy Chicken Sausage Orzo One-Pan Meal! Quick, comforting, and packed with flavor, this recipe is my go-to for busy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Comfort Food
Dietary: Meat

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 12 oz pre-cooked chicken sausage, sliced
03 - 1 medium yellow onion, diced
04 - 4 cloves garlic, minced
05 - 1 cup orzo pasta

→ Creamy Goodness & Flavor Boosters

06 - 3 cups low-sodium chicken broth
07 - 1/2 cup heavy cream
08 - 5 oz baby spinach
09 - 1/2 cup freshly grated Parmesan cheese, plus more for garnish

→ Seasonings & Finishing Touches

10 - 1 tsp dried Italian seasoning
11 - 1/4 tsp red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First things first, grab your biggest skillet—the one with a lid, you'll need it! Heat a tablespoon of olive oil over medium-high heat. Add your sliced chicken sausage and let it get nice and golden brown, about 5-7 minutes. We're not cooking it through since it's pre-cooked, just giving it some lovely color and flavor. I love how it sizzles, filling the kitchen with that savory aroma. Scoop it out and set it aside for a bit.
02 - In the same skillet, maybe add another splash of olive oil if it looks a little dry. Toss in your diced yellow onion and cook until it's softened and translucent, about 3-5 minutes. Then, add the minced garlic and red pepper flakes. Stir constantly for about 1 minute until fragrant. Don't let that garlic burn! I've had a few close calls, and burnt garlic is just... sad. The smell at this stage? Divine!
03 - Now for the orzo! Add the dried orzo pasta to the skillet and stir it around for about 1 minute, letting it toast lightly. This step adds a lovely depth of flavor, honestly. Pour in the chicken broth and dried Italian seasoning. Bring it to a gentle simmer, give it a good stir, then pop the lid on. Reduce the heat to medium-low and let it cook for about 10-12 minutes.
04 - Once the orzo has absorbed most of the liquid and is almost al dente, take the lid off. Give it a good stir, making sure nothing's sticking to the bottom—I've scorched a pot or two in my day, oops! Pour in the heavy cream and stir it all together. The sauce will start to thicken beautifully. It's truly magic watching it transform into that luscious, creamy texture.
05 - Return the cooked chicken sausage to the skillet. Add in the baby spinach, stirring until it wilts down into the creamy orzo. This usually only takes a minute or two. Don't overcook the spinach, or it'll lose its vibrant color and a bit of its texture. It's all about that fresh green pop against the creamy backdrop!
06 - Finally, stir in half of the freshly grated Parmesan cheese. Season with salt and black pepper to taste. Honestly, taste it first before adding more salt! Serve immediately, garnished with the remaining Parmesan cheese. I sometimes add a sprinkle of fresh parsley for an extra touch of green, it just looks so inviting!

# Notes:

01 - Always taste and adjust seasoning at the end—broths and sausages vary so much!
02 - Leftovers are great, but add a splash of broth or milk when reheating to revive the creaminess.
03 - If you don't have fresh garlic, frozen minced garlic works better than jarred, honestly.
04 - Serve with a side of crusty garlic bread for maximum sauce-soaking pleasure.

# Equipment Needed:

01 - Large Skillet with Lid
02 - Cutting Board
03 - Knife
04 - Measuring Cups/Spoons

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 30g

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