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Creamy Chicken Sausage Orzo

Creamy chicken sausage orzo is a one-pot orzo dinner with glossy, parmesan-melted sauce and wilted spinach folded throughout. Slice chicken sausage, toast orzo, then simmer until tender for a creamy, skillet-ready texture.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken sausage orzo skillet
  • 14 oz chicken sausage Slice into rounds.
  • 1.5 cup orzo pasta Dry.
  • 1 onion Small, diced.
  • 4 garlic Cloves, minced.
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 2 cup fresh spinach
  • 0.5 cup parmesan cheese Grated.
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • salt To taste.
  • black pepper To taste.
  • 1 fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausage
  1. Heat the olive oil in a large skillet over medium-high heat, then brown the chicken sausage slices on both sides. Remove to a plate and set aside.
Cook aromatics and toast orzo
  1. Add the diced onion to the pan and cook for 3 minutes. Then add the minced garlic and Italian seasoning and cook for 1 more minute.
  2. Add the dry orzo and toast for 1–2 minutes. Stir to coat so the orzo starts to smell lightly toasted.
Simmer creamy orzo
  1. Pour in the chicken broth and heavy cream, then stir to combine. Scrape up any browned bits from the bottom of the skillet.
  2. Bring the mixture to a simmer, reduce the heat to medium, cover, and cook for 10–12 minutes. Stir occasionally until the orzo is tender and the liquid is mostly absorbed.
Finish with spinach, parmesan, and sausage
  1. Stir in the fresh spinach until wilted throughout. Keep stirring so the spinach turns bright green and disappears into the sauce.
  2. Add the grated parmesan and stir until melted for a creamy, glossy finish. The sauce should look smooth and glistening.
  3. Return the browned sausage slices to the pan and stir to warm through. Cook for about 1 minute so the sausage is coated.
  4. Season with salt and black pepper to taste, then garnish with fresh basil and serve. Plate while the orzo is hot and creamy.

Notes

For the glossiest sauce, keep the simmer steady during the 10–12 minute cook and stir often enough that the orzo doesn’t stick. Refrigerate leftovers in a sealed 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 break on thawing. For a lighter option, use half-and-half instead of heavy cream and add the parmesan at the end to maintain a creamy texture.