Description
Creamy Chicken Sausage Orzo is a comforting, one-pan meal that’s quick and easy to prepare. This dish features savory chicken sausage, tender orzo pasta, fresh spinach, and a rich, creamy Parmesan sauce, perfect for a weeknight dinner that satisfies both taste and convenience.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced into coins
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup dry orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups baby spinach
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Optional Ingredients
- Red pepper flakes
- Fresh parsley for garnish
Instructions
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 4–5 minutes until browned, ensuring it develops a nice color and releases flavor.
- Sauté Aromatics: Add the diced onion to the skillet and cook for 2–3 minutes until translucent. Then stir in minced garlic and cook for an additional 1 minute until fragrant, creating a flavorful base.
- Toast the Orzo: Add the dry orzo pasta to the skillet and stir well to coat it in the oil and aromatics. Toast the orzo lightly for 1–2 minutes, which enhances its nutty flavor.
- Simmer the Orzo: Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the broth is absorbed.
- Add Cream and Spinach: Stir in the heavy cream, baby spinach, and grated Parmesan cheese. Continue cooking for 2–3 minutes until the spinach wilts and the sauce thickens to a creamy consistency.
- Season and Garnish: Season the dish with salt, black pepper, and optional red pepper flakes to taste. Garnish with chopped fresh parsley before serving for a fresh, vibrant finish.
Notes
- Use chicken sausage with your favorite flavor profile, such as spicy or Italian-style, to customize the dish.
- Adjust the amount of heavy cream for a thicker or lighter sauce as desired.
- For a lower fat option, substitute half-and-half or whole milk instead of heavy cream.
- Make sure to keep an eye on the orzo while simmering to prevent it from sticking or drying out; stir occasionally.
- Leftovers store well for up to 3 days in the refrigerator and reheat gently with a splash of broth or cream to restore creaminess.
