This chicken orzo takes all the creamy, crave-worthy flavor of a marry me recipe and turns it into an easy one-pot dinner. Juicy chicken sausage and tender orzo simmer in a rich, savory sauce that’s ready in just 25 minutes.
For more easy one pot meals, try my Creamy Beef and Shells, Cajun Chicken and Rice Dinner, and Sweet Potato Curry next!
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Chicken Sausage and Orzo
This chicken orzo recipe is all about bold, cozy flavors that come together in one pot. The creamy sun-dried tomato sauce coats every bite of orzo, giving it that rich, slightly tangy taste that makes marry me recipes so irresistible. The chicken sausage adds a savory depth, and the Parmesan brings everything together in the best way. It’s warm, satisfying, and perfect for nights when you want something that tastes special without any fuss.
Why You’ll Love this Recipe
Quick and Convenient. This recipe comes together in just 25 minutes, making it perfect for nights when you need something fast but satisfying.
One-Pot Simplicity. Everything cooks in a single pot, saving time on both cooking and cleanup.
Family-Friendly Flavor. The creamy sauce and mild seasoning make it a hit with both adults and kids — no picky eater complaints here!
What is Orzo?
Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavor beautifully. It’s often used in soups, salads, and one-pot meals because it stays tender and creamy without turning mushy. In this recipe, it soaks up the sun-dried tomato sauce for the perfect bite every time.
Ingredients
- Olive Oil. I use this to sauté the sausage and vegetables — it adds a subtle richness and helps everything cook evenly.
- Chicken Sausage. I love using Italian or roasted garlic chicken sausage because it browns quickly and adds a savory, seasoned flavor without extra prep.
- Garlic. Fresh garlic makes a big difference here. It deepens the flavor of the sauce and ties everything together.
- Yellow Onion. Adds a touch of sweetness and helps build a flavorful base for the sun-dried tomato sauce.
- Orzo. This tiny pasta cooks fast and absorbs all the flavors from the broth and sauce, making every bite creamy and flavorful.
- Chicken Broth. It’s what the orzo cooks in, adding savory depth to the base of the dish.
- Heavy Cream. Brings the sauce together with a smooth, creamy finish that feels indulgent but not heavy.
- Sun-Dried Tomato Pesto. This gives the dish its signature color and tangy, slightly sweet flavor — it’s the heart of the sauce.
- Parmesan Cheese. Melts into the sauce for a salty, nutty flavor that rounds everything out.
- Fresh Spinach. I like stirring it in at the end for color, texture, and an extra boost of nutrients.
- Salt and Black Pepper. Essential for balancing the flavors and enhancing the richness of the sauce.
- Italian Seasoning. Adds warmth and depth from a blend of herbs that complement the sun-dried tomato pesto.
- Red Pepper Flakes. Totally optional, but a pinch gives a gentle heat that wakes up the creamy sauce.
How to Make Chicken Orzo
Cook the Sausage and Veggies
I start by heating olive oil in a large skillet over medium heat. I add the sliced chicken sausage and cook until both sides are golden. Then I stir in the diced onion and garlic, cooking just until fragrant — this builds the flavor for the sauce.
Toast the Orzo
Next, I add the orzo and let it toast for about a minute. This step gives the pasta a nutty flavor and helps it hold its texture once the sauce comes together.
Add Broth and Seasonings
Wondering how to cook orzo and chicken broth so it turns out creamy instead of watery? I pour in the broth, Italian seasoning, salt, and pepper, stirring to scrape up any bits from the bottom. I let it simmer uncovered for 8 to 10 minutes, stirring occasionally, until most of the liquid is absorbed and the orzo is tender.
Finish the Sauce
Once the orzo is tender, I lower the heat and stir in the heavy cream, sun-dried tomato pesto, Parmesan, and spinach. The sauce turns silky and rich, coating every piece of pasta in that creamy sun-dried tomato flavor. It’s got all the cozy, craveable flavor of marry me chicken orzo but made even easier with chicken sausage and one pot. I taste, adjust the seasoning, and serve it warm with extra Parmesan and a pinch of red pepper flakes.
Storing Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, warm it gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. You can also reheat individual portions in the microwave, stirring halfway through to keep it creamy and smooth.
Chicken Orzo Recipe Tips
- Use flavorful chicken sausage. Italian or roasted garlic varieties add extra depth and seasoning without extra effort.
- Toast the orzo. Letting the pasta cook for a minute before adding broth gives it a subtle nutty flavor and helps it stay tender.
- Don’t rush the simmer. Let the orzo absorb most of the liquid before adding cream to keep the sauce thick and creamy.
- Add the spinach last. Stir it in right before serving so it stays bright green and slightly wilted, not overcooked.
- Save your pasta water or broth. A small splash helps revive the sauce if it thickens as it sits or after reheating.
Frequently Asked Questions (FAQs)
Does orzo taste like pasta?
Yes, orzo tastes just like pasta because it is pasta — it’s made from the same ingredients, only shaped like rice. It has a mild, slightly nutty flavor and a soft, tender texture when cooked. In creamy dishes like this one, it soaks up the sauce beautifully, making every bite rich and flavorful.
Can I use a different type of sausage?
Yes, you can use turkey sausage, pork sausage, or even a plant-based alternative. Just make sure it’s fully cooked and sliced so it browns nicely before adding the other ingredients.
What if my orzo isn’t fully cooked but the liquid is gone?
Add a splash of chicken broth or water and continue cooking for another minute or two. Stir often so the orzo absorbs the liquid evenly and doesn’t stick to the bottom.
More Pasta Recipes
DID YOU MAKE THIS CHICKEN SAUSAGE AND ORZO RECIPE?
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Chicken Orzo Recipe
Equipment
- Large skillet or pot
- Wooden spoon or spatula
- Sharp knife
- Cutting Board
- Grater for Parmesan
- Ladle or spoon for stirring and serving
Ingredients
- 1 tablespoon olive oil
- 12 oz chicken sausage sliced into coins (Italian or roasted garlic flavor works great)
- 4 cloves garlic minced
- 1 small yellow onion diced
- 1 cup uncooked orzo
- 2 cups chicken broth
- 1/2 heavy cream
- 3 tablespoons sun-dried tomato pesto
- 1/3 cup grated parmesan cheese
- 2 cups fresh spinach optional but recommended
- ½ teaspoon Salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes optional
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add the chicken sausage and cook until golden on both sides, about 3–4 minutes.
- In the same pot, add diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Stir in the orzo and cook for about 1 minute to lightly toast it and build flavor.
- Add chicken broth, Italian seasoning, salt, and pepper. Stir well, scraping up any bits from the bottom. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Once the orzo is cooked and most of the liquid is absorbed, reduce the heat and stir in the sun-dried tomato pesto, then heavy cream, parmesan cheese and chopped spinach until everything is combined and creamy. Cook for another 1-3 minutes.
- Taste and adjust seasoning, then serve immediately with extra parmesan and a sprinkle of red pepper flakes if you like a little heat.
