Creamy Chicken Sausage Orzo: Easy Skillet Dinner (Print Version)
Creamy Chicken Sausage Orzo comes together in one pan. This simple, flavorful skillet meal is pure comfort, perfect for busy weeknights and easy cleanup.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 lb pre-cooked chicken sausage, sliced
03 -
1 cup orzo pasta
04 -
3 cups low-sodium chicken broth
→ Flavor Boosters
05 -
1 small yellow onion, finely chopped
06 -
4 cloves garlic, minced
07 -
1 tsp dried Italian seasoning
08 -
1/4 tsp red pepper flakes (optional)
→ Creamy Finish
09 -
1/2 cup heavy cream
10 -
1/2 cup grated Parmesan cheese, plus more for serving
→ Garnish & Serve
11 -
2 tbsp fresh parsley, chopped
12 -
Salt and black pepper to taste
# Instructions:
01 -
Grab your largest skillet or a Dutch oven and drizzle in a bit of olive oil. Get it warm over medium heat. Toss in your finely chopped yellow onion and let it soften, stirring occasionally, until it’s translucent and smells sweet, about 5-7 minutes. This is where the base flavor for your creamy chicken sausage orzo truly begins, so don't rush it. I always find myself taking a deep breath here, soaking in that comforting onion aroma.
02 -
Next, add your sliced chicken sausage to the pan with the onions. Let it brown a little, giving it some nice color. This usually takes another 3-5 minutes. Then, stir in your minced garlic, Italian seasoning, and red pepper flakes. Cook for just about 1 minute more, until that garlic is super fragrant. Be careful not to burn the garlic here; I've done that before, and it just makes everything taste bitter. My kitchen chaos moment, honestly!
03 -
Now, stir in the uncooked orzo pasta directly into the pan. Give it a good toss to coat it with all those delicious flavors. Pour in the chicken broth, making sure the orzo is mostly submerged. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for about 10-12 minutes. This is where the orzo starts to absorb all that lovely liquid for our creamy chicken sausage orzo.
04 -
After about 10 minutes, peek under the lid and give everything a good stir. The orzo should be almost cooked through and have absorbed most of the broth. If it looks a little dry, don't panic! Just add a splash more broth, maybe a quarter cup, and continue to simmer uncovered for another 2-3 minutes until the orzo is al dente and the liquid has thickened slightly. We're aiming for that perfect texture for the creamy chicken sausage orzo.
05 -
This is the best part! Take the pan off the heat and stir in the heavy cream and a generous handful of freshly grated Parmesan cheese. Stir, stir, stir until the cheese is melted and the sauce is wonderfully creamy and luscious. You'll see it transform right before your eyes, becoming this beautiful, inviting creamy chicken sausage orzo. If it seems too thick, a tiny splash of warm broth can loosen it up. Taste and adjust seasonings – maybe a little more salt or pepper!
06 -
Once your creamy chicken sausage orzo is perfectly saucy and delicious, it's ready to serve! Ladle it into bowls and garnish with a sprinkle of fresh parsley and a little extra Parmesan cheese, because why not? The aroma is just incredible at this point, all those savory, creamy notes. It looks so inviting, and honestly, it tastes even better than it smells. Enjoy your creation!
# Notes:
01 -
Don't overcook the orzo; it can turn mushy fast, so keep an eye on it.
02 -
Leftovers are best reheated gently on the stovetop with a splash of milk or broth.
03 -
Try adding a squeeze of fresh lemon juice at the end for a bright, zesty finish.
04 -
Serve with crusty garlic bread to sop up all that glorious creamy sauce!
# Tools You'll Need:
01 -
Large skillet or Dutch oven
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 30 g
Total Carbohydrate: 45 g
Protein: 28 g