There's something deeply comforting about a skillet full of creamy orzo bubbling on the stove, filling the kitchen with savory aromas of garlic, herbs, and rich sausage. This Creamy Chicken Sausage Orzo is one of those magical meals that feels indulgent yet comes together with very little effort.
I first whipped this up on a chilly weeknight, trying to make use of some leftover chicken sausage and a half-empty box of orzo. What started as a quick clean-out-the-fridge dinner quickly turned into a family favorite—creamy, flavorful, and ready in under 30 minutes. It's since become our go-to when we need something cozy, quick, and crowd-pleasing.
Let me show you why this recipe deserves a spot in your weeknight rotation.
Why You’ll Love This Creamy Chicken Sausage Orzo
Get ready to meet your new favorite skillet dinner. This creamy orzo recipe hits all the right notes—rich, savory, comforting, and shockingly simple.
First, it’s fast. You can have this entire meal on the table in just 30 minutes. No need to boil a separate pot of pasta or dirty a bunch of pans. Everything cooks right in one skillet, making cleanup a breeze.
It’s also incredibly easy to make. You’ll be surprised how a few simple ingredients—chicken sausage, orzo, broth, and cream—can come together into something that tastes like it’s straight from a restaurant.
Budget-friendly? Absolutely. Most of the ingredients are pantry staples or inexpensive grocery finds. You can stretch a single package of chicken sausage into a hearty dinner that serves four to six people.
And let’s not forget versatility. Whether you want to add spinach, swap in different proteins, or go lighter with half-and-half instead of cream, this recipe adapts beautifully. It’s the kind of flexible meal you’ll keep coming back to, week after week.
Now let’s break down what you’ll need to bring this dish to life.
Ingredients Notes

The magic of this Creamy Chicken Sausage Orzo is in its humble ingredients, each one working hard to create layers of flavor and texture. This is proof that you don’t need a long ingredient list to make something truly satisfying.
Orzo is the star of this dish. Though it looks like rice, it’s actually a small pasta that cooks quickly and absorbs flavors like a sponge. It creates a risotto-like texture without any of the labor. For the creamiest results, make sure not to overcook it—just until tender and silky.
Chicken sausage brings both protein and savory flavor. I prefer using fully cooked, Italian-style chicken sausage for its herby notes and slight smokiness. Slice it into thin rounds and sear it until browned—that caramelization adds so much depth to the final dish.
Garlic and onion are your flavor-building aromatics. Diced onion adds sweetness, while fresh garlic brings in that warm, savory aroma that makes everyone in the house ask, “What’s cooking?” Sauté them slowly so they soften and release all their flavor into the skillet.
Heavy cream is what gives the sauce its luscious texture. If you want a lighter option, you can substitute with half-and-half or even whole milk, though the sauce will be a bit thinner. A small sprinkle of Parmesan at the end helps boost the richness without overdoing it.
Chicken broth ties everything together and cooks the orzo right in the skillet. It adds more flavor than water and helps the orzo absorb that savory goodness. Make sure to stir occasionally so nothing sticks to the bottom.
All you really need to make this dish is a large skillet with a lid, a wooden spoon, and a cutting board. No fancy equipment required.
How To Make This Creamy Chicken Sausage Orzo

This recipe couldn’t be easier to pull off, even on your busiest weeknight. With just one pan and a little stirring, you’ll have a creamy, comforting dinner on the table in no time.
Start by heating a large skillet over medium heat and adding a drizzle of olive oil. Once the oil shimmers, add your sliced chicken sausage in a single layer. Let it cook undisturbed for a couple of minutes to develop a golden crust, then flip and cook the other side. Transfer the browned sausage to a plate and set aside.
In the same skillet, add a bit more oil if needed, then toss in your diced onion. Sauté for 2-3 minutes until translucent, then add the minced garlic. Stir constantly for another 30 seconds, just until fragrant. You’re building the flavor base here, so take your time and let the aromatics bloom.
Now stir in the orzo. Let it toast in the skillet for a minute or two—it adds a subtle nuttiness that makes the final dish extra delicious. Then pour in your chicken broth and bring everything to a gentle simmer.
Cover the skillet and let the orzo cook for about 8–10 minutes, stirring occasionally to prevent sticking. You want the liquid mostly absorbed but the orzo still tender. If it looks too dry before the pasta is cooked, you can add an extra splash of broth or water.
Once the orzo is cooked, stir in the heavy cream and return the chicken sausage to the pan. Let it all warm through for a few more minutes, then finish with a generous handful of grated Parmesan and a sprinkle of fresh parsley if you have it on hand.
The entire dish takes just about 25–30 minutes from start to finish. It’s creamy, cozy, and packed with flavor—exactly what a one-skillet dinner should be.
Storage Options
Leftovers of this creamy orzo reheat beautifully, making it great for meal prep or next-day lunches.
Store any leftovers in an airtight container in the fridge for up to 4 days. Since the orzo will continue to absorb moisture as it sits, you might want to stir in a splash of broth or milk when reheating to loosen up the sauce.
If you’d like to freeze it, let the orzo cool completely before transferring to freezer-safe containers. It will keep well for up to 2 months. Keep in mind that the texture may be a bit softer upon reheating, but the flavor will still be spot-on.
To reheat, simply microwave in 1-minute intervals, stirring in between, until hot throughout. Alternatively, you can warm it gently in a skillet over medium-low heat, adding a splash of liquid to refresh the sauce.
Variations and Substitutions
One of the best parts about this recipe is how adaptable it is. You can change up the ingredients to fit your taste, dietary needs, or whatever’s in your fridge.
Try swapping the chicken sausage for turkey sausage, andouille, or even vegetarian sausage for a meatless version. Just make sure whatever you use is cooked through before adding it back to the skillet.
If you want to add some greens, stir in a few handfuls of baby spinach or chopped kale toward the end of cooking. The residual heat will wilt the greens perfectly, adding a pop of color and nutrition.
For a punch of brightness, try adding a squeeze of lemon juice or a pinch of red pepper flakes. Both cut through the richness of the cream and make the dish feel even more flavorful.
Looking to make it dairy-free? Use a non-dairy cream like oat or coconut (unsweetened) and skip the cheese, or use your favorite dairy-free alternative. You may need to adjust seasoning to taste.
You can also get creative with the cheese. Parmesan is classic, but Pecorino Romano, Asiago, or even cream cheese can give the sauce a new twist.
Don’t be afraid to make this recipe your own. The creamy base, the cozy orzo, and that one-pan simplicity are the perfect foundation for all kinds of delicious experimentation.
PrintCreamy Chicken Sausage Orzo Recipe
This creamy chicken sausage orzo recipe is a rich, one-pot comfort meal made with savory chicken sausage, tender orzo pasta, fresh veggies, and a luscious creamy sauce. It's an easy weeknight dinner that’s packed with protein and flavor, ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
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1 tbsp olive oil
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1 lb chicken sausage, sliced
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1 cup orzo pasta
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2 cloves garlic, minced
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1 small onion, diced
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1 cup baby spinach
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½ cup sun-dried tomatoes (optional)
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2 cups chicken broth
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½ cup heavy cream
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¼ cup grated Parmesan cheese
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Salt and pepper to taste
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Fresh parsley, for garnish
Instructions
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Heat olive oil in a large skillet over medium heat.
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Add sliced chicken sausage and cook until browned, about 5 minutes.
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Stir in garlic and onion; cook until softened.
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Add orzo and toast for 1-2 minutes.
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Pour in chicken broth, stir, and bring to a simmer.
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Cover and cook for 8-10 minutes until orzo is tender and liquid is mostly absorbed.
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Stir in heavy cream, spinach, and sun-dried tomatoes.
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Add Parmesan cheese, salt, and pepper. Stir until creamy and well combined.
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Garnish with fresh parsley and serve warm.
Notes
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Use spicy chicken sausage for added heat.
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Swap heavy cream with half-and-half for a lighter version.
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Can be made ahead and reheated with a splash of broth or cream.
Nutrition
- Serving Size: 1.5 cups
- Calories: 510
- Sugar: 3g
- Sodium: 980mg
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