There’s something magical about the way orzo soaks up flavor, especially when it's nestled in a creamy, savory sauce. This Creamy Chicken Sausage Orzo delivers all the cozy comfort of a slow-cooked pasta dish—without the wait.

I first whipped this up on a chilly weeknight with a few staples I had in the fridge: a pack of chicken sausage, a cup of orzo, and a splash of cream. What came out of that skillet was so rich, satisfying, and simple, it’s now part of our weekly rotation.
Let me show you why this quick and hearty one-pan meal deserves a spot on your dinner table.
Why You'll Love This Creamy Chicken Sausage Orzo
Get ready to meet your new favorite go-to dinner. This Creamy Chicken Sausage Orzo hits that sweet spot between comfort food and weeknight practicality.
First off, it’s fast. You can have this entire dish ready in just about 30 minutes, start to finish. Everything cooks in one skillet—less cleanup, more time to relax after dinner.
It’s also incredibly creamy and satisfying, thanks to the starchy orzo and a splash of cream. The texture is like a grown-up mac and cheese, only with a savory, smoky kick from the chicken sausage.
This recipe is super budget-friendly. You’re working with affordable pantry staples—nothing fancy here, just straightforward ingredients that deliver big flavor.
And if you love versatility, you’re in luck. This dish adapts beautifully to whatever vegetables or proteins you have on hand. You can make it your own with just a few tweaks.
Now let’s break down what you’ll need to bring this dish to life.
Ingredients Notes

What makes this Creamy Chicken Sausage Orzo shine is the balance of flavorful, everyday ingredients. Each one plays a key role in creating a cozy, crave-worthy dish.
Orzo is the star of the show here. Though it looks like rice, it’s actually a small pasta, which means it cooks quickly and soaks up flavor beautifully. It becomes ultra creamy as it simmers—almost risotto-like in texture—without requiring constant stirring.
Chicken sausage adds a smoky, savory depth to the dish. I like to use a garlic herb or sun-dried tomato variety, but any fully-cooked chicken sausage will work. Slice it into rounds and sear it until golden for the best flavor payoff.
Garlic and onion form the aromatic base of the dish. As they sauté, they infuse the oil with rich, savory notes that give the sauce depth. Don’t skip this step—it’s key to layering flavor from the start.
Heavy cream brings everything together in a luscious, velvety sauce. It coats each piece of orzo and sausage without being too rich. You can swap in half-and-half for a lighter version, but you’ll lose a bit of that indulgent mouthfeel.
You’ll also need chicken broth, which helps cook the orzo while adding a savory backbone to the sauce. Opt for low-sodium broth so you can control the salt level yourself.
As far as equipment, all you really need is a large, deep skillet or sauté pan with a lid. A wooden spoon or silicone spatula will help you stir everything without scratching the pan.
How To Make This Creamy Chicken Sausage Orzo

This dish comes together in one skillet, which makes it a dream for busy nights. Here's how to bring all those cozy flavors together in under 30 minutes.
Start by heating a bit of olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the sliced chicken sausage. Let it cook undisturbed for 2–3 minutes on each side until you get some nice browning—this adds flavor and texture. Remove the sausage from the skillet and set it aside.
In the same pan, reduce the heat slightly and add your diced onion. Let it cook down until translucent, about 3–4 minutes, then stir in the minced garlic. Give it another 30 seconds until fragrant. The garlic should be soft and aromatic—not browned.
Add the dry orzo directly to the skillet with the onions and garlic. Toast it for a minute or two, stirring often. This step enhances the orzo’s nutty flavor and helps it hold its shape during cooking.
Next, pour in your chicken broth and bring it to a gentle simmer. Scrape up any browned bits from the bottom of the pan—that’s pure flavor. Stir occasionally to prevent sticking, and let the orzo cook uncovered for about 8–10 minutes until it’s tender and most of the liquid is absorbed.
Once the orzo is soft and the mixture is thickening, stir in the cooked sausage and pour in the cream. Simmer everything together for 2–3 more minutes until the sauce is silky and slightly thickened. If it gets too thick, just splash in a bit more broth or water to loosen it up.
From start to finish, this dish takes about 25–30 minutes, and the payoff is pure creamy comfort in every bite.
Storage Options
Got leftovers? Lucky you—this dish reheats beautifully and makes a fantastic next-day lunch.
To store, transfer the orzo to an airtight container and refrigerate for up to 4 days. The pasta may thicken as it sits, so keep a little extra broth or water on hand when reheating.
For freezing, let the orzo cool completely, then portion it into freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
To reheat, place the orzo in a skillet or saucepan with a splash of broth or water. Warm over medium heat, stirring occasionally, until heated through and creamy again. You can also microwave it in 30-second bursts, stirring between each interval.
Variations and Substitutions
One of the best things about this recipe is how flexible it is. You can mix, match, and modify it to suit your taste or what’s already in your kitchen.
Swap the chicken sausage for Italian sausage, turkey sausage, or even chopped rotisserie chicken. Just make sure any raw meats are fully cooked before adding them to the orzo.
Add extra veggies for color and nutrition. Baby spinach, cherry tomatoes, mushrooms, or zucchini all pair beautifully with the creamy base. Stir them in toward the end of cooking so they retain some texture.
If you're dairy-free, try using unsweetened oat milk or coconut cream instead of heavy cream. You’ll still get a rich, creamy texture—just with a slightly different flavor.
To make it spicy, toss in a pinch of red pepper flakes when you sauté the garlic. Or opt for a spicy chicken sausage to build heat right into the base of the dish.
Not a fan of orzo? You can make this recipe with small pasta shapes like ditalini or even rice—just be sure to adjust cooking time and liquid as needed.
Have fun experimenting with this one. Once you’ve made it once, you’ll find endless ways to tweak it to your family’s preferences.
PrintCreamy Chicken Sausage Orzo Recipe
This creamy chicken sausage orzo recipe is a quick, one-pot comfort meal featuring tender orzo pasta, savory chicken sausage, and a rich, creamy sauce. Perfect for busy weeknights, it's full of flavor and ready in under 30 minutes. With simple ingredients and wholesome goodness, it’s a must-try for family dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: One-Pot, Stovetop
- Cuisine: American, Italian-inspired
- 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 small onion, diced
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3 cloves garlic, minced
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1 cup orzo pasta
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2 cups chicken broth
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½ cup heavy cream
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½ cup grated Parmesan cheese
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2 cups spinach (optional)
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Salt and pepper to taste
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Fresh parsley for garnish (optional)
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.
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Stir in onion and garlic; sauté until softened.
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Add orzo and toast for 1-2 minutes.
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Pour in chicken broth; bring to a boil, then reduce heat.
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Simmer until orzo is al dente and liquid is mostly absorbed.
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Stir in heavy cream and Parmesan until creamy.
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Add spinach if using; cook until wilted.
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Season with salt and pepper.
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Garnish with parsley and serve hot.
Notes
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Use precooked chicken sausage for faster prep.
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Add red pepper flakes for extra heat.
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Can be made dairy-free with coconut cream and vegan cheese.
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Leftovers store well for 2–3 days in the fridge.
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: 480
- Sugar: 2g
- Sodium: 870mg
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