Name: Creamy Chicken Sausage Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 12 oz chicken sausage, sliced (cheddar, feta, or any variety); 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 1 cup orzo pasta; 2 cups low-sodium chicken broth; 1/2 cup heavy cream (or Greek yogurt); 1 teaspoon dried thyme; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup shredded cheddar cheese or feta; Optional: 1 cup spinach or kale; Optional: 1/2 cup sun-dried tomatoes; Optional: 1/2 teaspoon red pepper flakes; For garnish: Fresh parsley, extra grated cheese, lemon zest

Jump to Recipe·Leave a Review

I simmer tender orzo with seared chicken sausage, aromatics, and broth, then stir in cream and cheese until everything turns silky and spoonable—one pan, big comfort, and dinner lands in under 30 minutes.

Creamy Chicken Sausage Orzo

Why You’ll Love This Recipe

I keep it truly one-pan, so I cook, finish, and serve from the same skillet.
I get creamy, cheesy satisfaction without baking or long simmering.
I can choose any chicken sausage (cheddar, feta, spicy) to match my mood.
I build flavor fast by browning the sausage and toasting the orzo.
I customize with greens, sun-dried tomatoes, or a pinch of heat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the orzo skillet:

1 tablespoon olive oil
12 oz chicken sausage, sliced (cheddar, feta, or my favorite variety)
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 cup orzo pasta
2 cups low-sodium chicken broth
1/2 cup heavy cream (or Greek yogurt for a lighter option)
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese (or feta, to match the sausage)

Optional add-ins:

1 cup spinach or kale
1/2 cup sun-dried tomatoes
1/2 teaspoon red pepper flakes

For garnishing:

Fresh parsley, chopped
Extra grated cheese
Lemon zest

directions

I brown the sausage: I heat the olive oil in a large skillet over medium heat, add the sliced chicken sausage, and cook 3–5 minutes until lightly browned. I transfer it to a plate.
I cook the aromatics and orzo: in the same pan, I add the onion and cook 2–3 minutes until softened. I stir in the garlic for 30 seconds, then add the orzo and toast 1 minute, stirring.
I simmer the orzo: I pour in the broth and scrape up any browned bits. I add thyme, paprika, salt, and pepper. I bring it to a lively simmer and cook 8–10 minutes, stirring occasionally, until most of the liquid is absorbed and the orzo is just tender.
I make it creamy: I lower the heat and stir in the heavy cream and shredded cheddar (or feta). I return the sausage to the pan and fold to combine. If I’m using spinach or sun-dried tomatoes, I stir them in now.
I finish and serve: I take the skillet off the heat and garnish with parsley, extra cheese, and a little lemon zest. I serve it hot and creamy straight from the pan.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I go Mediterranean: I use chicken feta sausage, swap cheddar for feta, and add sun-dried tomatoes and spinach.
I make it spicy: I use hot chicken sausage and add red pepper flakes.
I lighten things up: I swap the cream for Greek yogurt (off the heat) and use part-skim cheese.
I boost veggies: I stir in mushrooms, zucchini, or bell peppers with the onions for more color and texture.
I add brightness: I finish with extra lemon zest and a squeeze of lemon juice.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days, or I freeze portions for up to 2 months. To reheat, I warm gently in a skillet over low heat with a splash of broth or milk to loosen the sauce; the microwave works in short bursts, stirring once or twice, adding liquid as needed to keep it creamy.

FAQs

Can I make this ahead for meal prep?

I can—this reheats well. I add a splash of broth when warming so it stays glossy and creamy.

What if I don’t have heavy cream?

I stir in whole milk with a little extra cheese for body, or I fold in Greek yogurt off the heat for a lighter finish.

Can I use a different sausage?

I swap in turkey sausage, plant-based sausage, or even andouille when I want a smoky kick.

How do I keep the orzo from getting mushy?

I simmer just until al dente and stir often; if the pan looks dry before the pasta is tender, I add small splashes of broth.

How do I make it gluten-free?

I replace orzo with a small gluten-free pasta shape or cooked rice (stir it in near the end with a bit less liquid).

Conclusion

I love how this creamy chicken sausage orzo packs comfort, speed, and flexibility into a single skillet. With browned sausage, silky orzo, and a few smart add-ins, I get a complete, cozy dinner on the table in half an hour.