Irresistible Creamy Chicken Sausage Orzo Skillet
I have to admit, this Creamy Chicken Sausage Orzo Skillet has become one of those go-to meals I keep finding excuses to make again. It’s cozy, comforting, and so full of flavor it feels like something you’d get at a cozy little bistro, but it all comes together in one pan in under 30 minutes. The best part? There’s no need for extra sides or complicated steps. Just grab a spoon and dig in.
The inspiration came on a chilly weeknight when I wanted something hearty but easy to clean up. I had orzo in the pantry, leftover shredded chicken from the weekend, and a pack of flavorful Italian chicken sausage links. With a handful of spinach and a creamy broth, the dish practically cooked itself. The orzo gets tender and creamy, soaking up every bit of the sausage and chicken juices. Pure weeknight magic.
What makes this recipe extra special is the combination of textures and flavors. The orzo turns silky and rich in the sauce, while the browned sausage adds a little crispy snap, and the shredded chicken melts right into the dish. Throw in the spinach for some color and nutrients, and you’ve got a complete, comforting skillet dinner. Whether it’s for a quick weeknight family dinner or a meal-prep-friendly recipe for the week ahead, this one delivers every time.
Why You’ll Love This Creamy Chicken Sausage Orzo Skillet
This recipe checks all the boxes: quick, flavorful, comforting, and super easy to make. Everything cooks in one pan, which means minimal cleanup and maximum flavor. The orzo absorbs the creamy broth and takes on a risotto-like texture, giving you that indulgent feel without the constant stirring.
The addition of chicken sausage gives a savory, slightly smoky kick that pairs beautifully with tender chicken and creamy sauce. Spinach wilts perfectly into the mix, making it feel like you’re eating something hearty and nourishing all at once.
If you’re a fan of creamy pasta dishes like Creamy Tuscan Sausage Pasta or comforting classics like Marry Me Chicken Pasta, then you’re definitely going to fall in love with this one too.
Stay tuned as we dive into how to make this creamy masterpiece and explore some fun twists and serving ideas.
How to Make the Creamy Chicken Sausage Orzo Skillet
Step 1: Sauté the Sausage
Start by slicing your chicken sausage into rounds and browning them in a large skillet with a touch of olive oil over medium heat. Let them get golden and crispy on both sides – this step builds a ton of flavor for the whole dish. Once browned, set them aside on a plate.
Step 2: Sauté the Aromatics
In the same pan, add a bit more olive oil and sauté diced onions and garlic until they’re soft and fragrant. This forms the aromatic base of your creamy orzo.
Step 3: Toast the Orzo
Add the dry orzo directly to the skillet and stir to coat it in the oil and aromatics. Let it toast for a minute or two until lightly golden. This adds a nice nutty depth to the flavor.
Step 4: Add Broth and Simmer
Pour in chicken broth and bring it to a gentle simmer. Let the orzo cook uncovered, stirring occasionally, until most of the broth is absorbed and the orzo is tender.
Step 5: Stir in the Chicken and Cream
Add in your cooked, shredded chicken along with a generous splash of heavy cream. Stir everything together until the sauce is creamy and coats the orzo beautifully.
Step 6: Add Spinach and Return the Sausage
Toss in a few handfuls of fresh spinach and let it wilt into the creamy mixture. Then, return the sausage to the skillet and mix everything together.
Step 7: Finish and Serve
Season with salt and pepper to taste. You can also sprinkle in a little grated Parmesan if you’d like a cheesy finish. Serve it warm straight from the skillet.
Recipe Variations and Possible Substitutions
There are so many ways to tweak this recipe to fit your preferences or what you have on hand. Here are a few ideas:
- Protein Swap: Try using turkey sausage, smoked kielbasa, or even crumbled Italian sausage instead of chicken sausage. Rotisserie chicken or leftover roast chicken works great for the shredded part.
- Greens Variety: Substitute spinach with kale, Swiss chard, or even arugula for a different flavor and texture.
- Make it Lighter: Use half-and-half instead of heavy cream, or go with a dairy-free alternative like coconut cream or cashew milk.
- Extra Veggies: Add mushrooms, cherry tomatoes, or roasted red peppers for more depth and nutrition.
- Grain Option: Swap the orzo for another small pasta like ditalini or use pearl couscous for a slightly different texture.
Serving and Pairing Suggestions
This creamy orzo skillet is satisfying all on its own, but if you want to round out the meal a bit more, there are some delicious options. A crisp green salad with a tangy vinaigrette makes the perfect contrast to the richness of the dish. I also love serving it with some warm garlic bread or a crusty baguette to soak up every last bit of that creamy sauce.
For a drink pairing, a chilled glass of Pinot Grigio or a dry rosé goes beautifully with the savory sausage and creamy sauce. If you’re feeling cozy, a light-bodied red wine like Grenache would be lovely too.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will continue to soak up the sauce as it sits, so you may want to stir in a splash of broth or cream when reheating to bring back that creamy texture.
Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat in the microwave in short bursts, stirring in between to make sure it heats evenly.
Frequently Asked Questions
How do I keep the orzo from sticking to the pan?
Make sure to stir it occasionally as it simmers in the broth, and use a nonstick skillet if possible. Also, don’t skimp on the olive oil when sautéing the orzo.
Can I use another type of pasta instead of orzo?
Yes! Small shapes like ditalini, mini shells, or even pearl couscous can work well. You may need to adjust the cooking time slightly based on the pasta.
Can I make this dish ahead of time?
Absolutely. It’s a great make-ahead meal. Just reheat it gently and stir in a bit of extra cream or broth to refresh the sauce.
Is this dish gluten-free?
Not as written, since orzo is a wheat-based pasta. But you can substitute with gluten-free orzo or a similar small gluten-free pasta.
Can I freeze this creamy orzo?
I wouldn’t recommend freezing it. Cream-based sauces can separate when thawed, and the texture of the orzo may become mushy.
Related Recipe You’ll Like
If you loved this Creamy Chicken Sausage Orzo Skillet, there’s a good chance you’ll also enjoy my Creamy Garlic Chicken Breasts recipe. It’s rich, flavorful, and pairs beautifully with pasta, rice, or veggies. Another must-try is the Creamy Tuscan Sausage Pasta, which has a similar vibe but with sun-dried tomatoes and a slightly spicier kick.
Looking for a cozy casserole instead? You might want to try the One Pan Creamy Chicken Pot Pie Pasta. It’s creamy, hearty, and the ultimate in comfort food.
These dishes all share the same satisfying, creamy comfort factor that makes dinner feel like a treat.
Save and Share This Recipe for Later
Don’t forget to save this recipe so you can make it again soon! Pin it to your favorite Pinterest board or bookmark it for quick access. Sharing is caring, so be sure to send it to friends or family who appreciate a flavorful, one-pan meal. You can also share it on social media and tag me – I love seeing your creations!
Irresistible Creamy Chicken Sausage Orzo Skillet
This irresistible creamy chicken sausage orzo skillet is the ultimate comfort food made easy. It features golden-browned chicken sausage, tender shredded chicken, and velvety orzo all simmered in a luscious, creamy broth with fresh spinach. This one-pan wonder is rich, savory, and hearty, with the kind of flavors that taste like you spent hours cooking—but it’s ready in under 30 minutes. A perfect weeknight dinner that feels indulgent yet simple, and clean-up is a breeze. It’s family-friendly, meal-prep ready, and totally satisfying.
Ingredients
- 1 tbsp olive oil
- 4 chicken sausage links, sliced into rounds
- 1/2 small onion, diced
- 2 garlic cloves, minced
- 1 cup dry orzo
- 2 1/2 cups chicken broth
- 1 cup cooked shredded chicken
- 1/2 cup heavy cream
- 2 cups fresh spinach
- Salt and pepper to taste
- Optional: grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add sausage slices and cook until browned on both sides. Remove and set aside.
- In the same skillet, add onion and garlic. Sauté until fragrant and translucent.
- Stir in the orzo and toast for 1–2 minutes.
- Pour in the chicken broth and bring to a simmer. Cook, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Stir in shredded chicken and heavy cream. Mix until creamy and well combined.
- Add spinach and cook until wilted.
- Return the sausage to the pan, stir, and season with salt and pepper.
- Serve warm, optionally garnished with grated Parmesan.
Notes
- For a lighter version, substitute half-and-half or a dairy-free cream alternative.
- This dish thickens as it cools—add a splash of broth or cream when reheating.
- Customize with your favorite veggies like mushrooms or sun-dried tomatoes.
- Leftovers store well in the fridge for up to 4 days.
