Creamy Chicken Sausage Orzo Skillet

There’s something truly comforting about a one-pan meal that checks all the boxes: creamy, hearty, flavorful, and easy to throw together — especially on a busy weeknight. That’s exactly what this creamy chicken sausage orzo skillet is. It’s a delicious, no-fuss meal that’s cozy enough for a Sunday dinner but simple enough for a Monday night when you’re running low on energy (and patience).

If you’ve never cooked with orzo before, prepare to fall in love. It’s technically pasta, but it looks like rice, which means it soaks up flavor like a dream and cooks up beautifully in a creamy, risotto-like texture without requiring all the stirring. And when you pair it with juicy chicken sausage and a handful of fresh veggies? Game changer. The result is a meal that’s creamy and satisfying without being overly heavy.

One of the best things about this skillet dinner is that it’s cooked all in one pan — no boiling the orzo separately, no multiple pots to clean, just a single skillet that does it all. The flavors really have a chance to blend and deepen together, especially when the chicken sausage gets slightly caramelized and the orzo absorbs every bit of that goodness along with the broth and cream. It’s like your stovetop is working overtime to create comfort in a pan.

Whether you’re cooking for family, meal prepping for the week, or just want a cozy dish to curl up with, this creamy chicken sausage orzo skillet is sure to become one of your go-to meals. It’s the kind of recipe you’ll want to make again and again — not just because it tastes amazing, but because it makes your life easier. And who doesn’t need more of that?

Why You’ll Love It

• One-pan wonder – Minimal cleanup and maximum flavor. Everything cooks in one skillet, which means fewer dishes and more time to relax.
• Creamy without being heavy – Thanks to the orzo and just the right amount of cream, you get a rich, velvety texture without feeling weighed down.
• Packed with protein and flavor – The chicken sausage brings in bold, savory flavor while giving the dish a hearty protein boost.
• Customizable and veggie-friendly – Add in your favorite vegetables like spinach, mushrooms, or bell peppers to make it your own.
• Weeknight-friendly – It’s ready in under 30 minutes, making it perfect for busy days when you still want something warm and homemade.

Ingredient List

Main Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2–3 garlic cloves, minced
• 12 oz chicken sausage (pre-cooked, sliced into rounds)
• 1 cup orzo pasta
• 2 cups low-sodium chicken broth
• ½ cup heavy cream
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

Add-ins & Finishing Touches

• 2 cups baby spinach
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)
• Extra Parmesan, for topping (optional)

Ingredient Notes

• Chicken sausage – I like using garlic and herb chicken sausage or spicy Italian chicken sausage for extra flavor. Make sure it’s fully cooked before slicing.
• Orzo pasta – This pasta cooks right in the skillet and absorbs all the flavor — no need to boil separately.
• Chicken broth – I recommend low-sodium so you can control the salt level better.
• Heavy cream – Adds the creamy texture. You can substitute with half-and-half, but the sauce may be a bit thinner.
• Spinach – Toss it in right at the end so it wilts perfectly without overcooking. It adds freshness and color.
• Parmesan cheese – Don’t skip it! It helps thicken the sauce slightly and adds that rich, salty depth. Freshly grated works best.

Kitchen Equipment Needed

• Large skillet with lid – For cooking everything in one pan. I love using a deep nonstick or enameled cast iron skillet for even cooking and easy cleanup.
• Cutting board – For prepping your onions, garlic, and sausage.
• Sharp knife – Makes slicing the sausage and chopping veggies quick and easy.
• Wooden spoon or silicone spatula – Great for stirring the orzo without scratching your pan.
• Measuring cups and spoons – To get your broth, cream, and seasonings just right.
• Grater – For fresh Parmesan — it melts so much better than the pre-shredded stuff.

Instructions

Step 1: Sauté the Aromatics

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the diced onion and sauté for 3–4 minutes, until soft and translucent.
• Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Pro Tip: Don’t let the garlic brown — it can turn bitter quickly. Stir frequently once it hits the pan.

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Step 2: Cook the Chicken Sausage

• Add the sliced chicken sausage to the skillet with the onions and garlic.
• Cook for 4–5 minutes, stirring occasionally, until the sausage starts to brown and develop a bit of caramelization.

Pro Tip: Let the sausage sit undisturbed for a minute or two at a time — this helps it get that nice golden edge.

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Step 3: Toast the Orzo

• Pour the dry orzo into the skillet with the sausage and stir well.
• Let it toast for about 1–2 minutes, stirring often, until the edges of the orzo look slightly golden.

Pro Tip: Toasting adds a nutty depth of flavor — don’t skip this quick step!

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Step 4: Add Liquid and Simmer

• Pour in 2 cups of chicken broth and ½ cup of heavy cream.
• Stir in Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper.
• Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a lid.
• Let it simmer for 10–12 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.

Pro Tip: Keep the heat low once simmering — too high and the cream may separate or reduce too quickly.

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Step 5: Stir in Spinach and Cheese

• Remove the lid and stir in the baby spinach. Let it wilt for 1–2 minutes.
• Add ¼ cup grated Parmesan cheese and stir until melted and fully incorporated into the creamy sauce.

Pro Tip: If the mixture looks too thick, splash in a little more broth or cream to loosen it up to your liking.

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Step 6: Serve and Garnish

• Taste and adjust salt and pepper as needed.
• Serve warm, topped with fresh parsley and extra Parmesan if desired.

Pro Tip: This dish thickens as it sits — for leftovers, add a splash of broth or water before reheating to bring it back to that creamy texture.

Tips and Tricks for Success

• Toast the orzo – It adds an extra layer of flavor and helps keep it from getting mushy.
• Use a deep skillet – Orzo expands as it cooks and needs room to simmer without spilling over.
• Don’t rush the simmer – Let the orzo absorb the liquid slowly for the best creamy texture.
• Stir occasionally – This prevents sticking and ensures even cooking.
• Add cheese off heat – Parmesan blends in best when the heat is off or low — it melts smoothly without clumping.

Ingredient Substitutions and Variations

• Chicken sausage – Swap with turkey sausage, andouille, or even cooked shredded rotisserie chicken.
• Orzo – Try pearl couscous or small pasta like ditalini if you don’t have orzo. Adjust liquid and cook time as needed.
• Heavy cream – Use half-and-half for a lighter version, or full-fat coconut milk for a dairy-free twist.
• Spinach – Sub with kale, arugula, or frozen spinach (just thaw and squeeze out excess moisture).
• Add veggies – Stir in mushrooms, bell peppers, peas, or zucchini during the sausage step for extra color and nutrition.
• Make it spicy – Use spicy chicken sausage or add a pinch of cayenne with the red pepper flakes.

Serving Suggestions

• Garlic bread and salad – I love serving this pasta with garlic bread and a crisp green salad — it balances the richness perfectly!
• Roasted veggies – Add some roasted broccoli, carrots, or Brussels sprouts on the side for extra color and crunch.
• A glass of white wine – Something light and crisp like a Pinot Grigio or Sauvignon Blanc pairs beautifully.
• As a meal prep lunch – It holds up really well in the fridge and makes weekday lunches feel extra cozy.
• With a fried egg on top – For a brunchy twist, add a sunny-side-up egg — sounds odd, but trust me, it’s amazing.

Storage and Reheating Instructions

• Refrigerate – Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Freeze – You can freeze it, but the texture may change slightly. If freezing, cool completely first and store in a freezer-safe container.
• Reheat gently – Warm on the stove over low heat or in the microwave in short bursts, stirring in between.
• Add a splash of liquid – Orzo thickens as it sits, so stir in a little broth, cream, or even water while reheating to loosen it back up.
• Avoid overheating – Especially in the microwave — too much heat can make the sauce separate or the orzo gummy.

Frequently Asked Questions

Can I use uncooked chicken sausage instead?

Yes! Just make sure to cook it fully before adding the orzo and liquids. Brown it thoroughly until no pink remains for the best flavor.

What can I use instead of orzo?

Small pasta shapes like ditalini or mini shells work great. You can also use pearl couscous — just adjust the liquid and cooking time slightly.

Is this recipe kid-friendly?

Absolutely! It’s creamy, cheesy, and mild in flavor. You can skip the red pepper flakes for younger eaters or use a sweeter chicken sausage.

Can I make it ahead of time?

Yes! This dish holds up really well in the fridge. Just reheat gently with a splash of broth or cream to bring back the creamy texture.

Is it possible to make this dairy-free?

Definitely. Swap the heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative or nutritional yeast for cheesiness.

Can I double the recipe?

Yes — just make sure you have a large enough skillet or use a Dutch oven. You may need to add a few extra minutes to the simmer time.

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Did you try this recipe? Let me know in the comments how it turned out!

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