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Creamy Chicken Sausage Orzo

Creamy chicken sausage orzo is a one-pot skillet pasta with glossy, simmered orzo, browned sausage rounds, and spinach wilted throughout. Parmesan melts into a rich sauce so everything glistens in the pan for an easy weeknight orzo dinner.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Creamy Chicken Sausage Orzo
  • 14 oz chicken sausage Sliced 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
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Brown sausage and build flavor
  1. Heat the 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. 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.
Cook orzo until tender
  1. Add the dry orzo to the skillet and toast for 1–2 minutes, stirring so it lightly browns and smells nutty.
  2. Pour in the chicken broth and heavy cream and stir until the orzo is evenly coated.
  3. Bring 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.
Finish with spinach and parmesan
  1. Stir in the fresh spinach until wilted throughout, then add the grated parmesan and stir until melted and glossy.
  2. Return the browned sausage slices to the pan, season with salt and black pepper to taste, and garnish with fresh basil before serving.

Notes

For best texture, stir occasionally during the covered simmer so the orzo cooks evenly and the sauce stays creamy rather than sticky. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of chicken broth or cream. Freezing is not recommended because the cream can separate when thawed. If you want a lighter option, swap heavy cream for half-and-half and expect a slightly thinner sauce.