Creamy Chicken Sausage Orzo (Print-Friendly Version)
One-pan skillet with creamy chicken sausage, orzo, and cheddar—comforting, flavorful, and ready in 30 minutes.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
340 g chicken sausage, sliced (cheddar, feta, or preferred variety)
03 -
80 g onion, finely chopped
04 -
2 cloves garlic, minced
05 -
170 g orzo pasta
06 -
480 ml low-sodium chicken broth
07 -
120 ml heavy cream or Greek yogurt
08 -
1 teaspoon dried thyme
09 -
0.5 teaspoon paprika
10 -
0.5 teaspoon salt
11 -
0.5 teaspoon ground black pepper
12 -
60 g shredded cheddar cheese or feta cheese
→ Optional Add-Ins
13 -
30 g spinach or kale
14 -
60 g sun-dried tomatoes, chopped
15 -
0.5 teaspoon red pepper flakes
→ Garnish
16 -
Fresh parsley, chopped
17 -
Extra grated cheese
18 -
Lemon zest
# How to Prepare:
01 -
Heat olive oil in a large skillet over medium heat. Add the sliced chicken sausage and sauté for 3 to 5 minutes until lightly browned. Remove from the pan and set aside.
02 -
In the same skillet, add the chopped onion and cook for 2 to 3 minutes until softened. Mix in minced garlic and cook for 30 seconds until fragrant. Add the orzo and toast, stirring frequently, for 1 minute.
03 -
Pour in the chicken broth, scraping the bottom to deglaze the pan. Stir in thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.
04 -
Reduce heat to low. Stir in heavy cream and shredded cheese until smooth and combined. Return the cooked chicken sausage to the skillet and mix well. If using spinach or sun-dried tomatoes, stir them in at this stage.
05 -
Remove from heat and finish with a sprinkle of fresh parsley, extra grated cheese, and lemon zest. Serve warm.
# Extra Tips:
01 -
Full-fat cream and cheese provide the richest texture.
02 -
Avoid overcooking orzo; it should remain al dente, not mushy.
03 -
Toasting the orzo before simmering intensifies its nutty flavor.