Creamy Chicken Orzo

This one-pot chicken sausage orzo has turned into my go-to dinner savior for those nights when I want something hearty but fast. Making everything in a single pan cuts down on cleanup while packing tons of flavor into every bite of this rich, delicious meal.

I came up with this dish during an especially busy week when I needed something filling but couldn't handle complicated cooking. My family was so blown away they asked for it multiple times the next week, and now it's a regular part of our meal planning.

Ingredients

• Chicken sausage: Cut into coins to add rich taste without dealing with raw meat cooking. Pick any pre-cooked kinds with flavors you enjoy like apple, feta, or herbs.
• Orzo pasta: Makes the perfect base with its tiny grain-like shape that soaks up all the tasty sauce. Go for good-quality brands that don't turn mushy.
• Heavy cream: Makes everything indulgently smooth. Want something lighter? Swap in some Greek yogurt instead.
• Chicken broth: Gives everything a tasty liquid to cook in. Try the low sodium type to manage salt better.
• Dried thyme and paprika: Work together as simple but tasty seasonings. Fresh thyme works great too if you've got some.
• Cheddar cheese: Melts into the perfect creamy sauce. Go for sharp kinds to get more bang for your buck.
• Onion and garlic: Start everything off with amazing smells and flavors. Always go fresh for the biggest flavor impact.

How To Make Creamy Chicken Sausage Orzo

Get the sausage crispy:

Warm olive oil in a big pan until it's hot then toss in your sliced chicken sausage. Let it cook about 3 to 5 minutes until you notice golden edges forming. This first step builds amazing flavors that make the whole dish better. Take the sausage out so it doesn't overcook while you work on the rest.

Build your flavor base:

Using that same pan with all the tasty sausage bits left behind, throw in your diced onion and cook until they turn see-through with slight golden edges. Add your garlic just for the last 30 seconds so it won't burn and taste bitter. The leftover sausage flavors will soak into the veggies for extra tastiness.

Cook the orzo:

Put your dry orzo right into the pan and keep stirring for a full minute. This quick toasting gives it a nutty flavor and helps it stay firm when cooked. Pour chicken broth in while scraping the bottom of the pan to get all those flavorful bits mixed in. Add thyme, paprika, salt and pepper then let it bubble away for 8 to 10 minutes, stirring now and then so nothing sticks.

Make it creamy:

Turn the heat down before adding your cream and cheese so they don't separate. Keep stirring until all the cheese melts completely and everything gets smooth and silky. Put the browned sausage back in and gently mix everything together. Now's when you can toss in extras like spinach that'll wilt perfectly from the remaining heat.

Add final touches:

Take the pan off the heat before adding fresh herbs and last seasonings. Fresh parsley and lemon zest bring brightness that balances all the rich creaminess. Sprinkle some extra cheese on top to make it look extra tempting.

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My top version of this meal includes some sun dried tomatoes and a big handful of baby spinach thrown in at the end. I first made it this way for some friends who came over, and one of them was so excited about it he asked me how to make it before we'd even had dessert.

Storage Tips

This orzo dish stays pretty creamy when you store it right. Put any leftovers in a container with a tight lid and keep in the fridge for up to 3 days. When you warm it up, add a little splash of broth or milk to bring back the creaminess since the pasta keeps soaking up liquid while it sits. For best results, warm it slowly on the stove instead of using the microwave so the sauce stays smooth.

Make It Your Own

What's great about this dish is how easy it is to change up. Swap the chicken sausage for Italian sausage or just sliced chicken breast. If you don't eat meat, try plant-based sausage and veggie broth instead. You can use coconut milk instead of cream for a dairy-free option that has a light sweetness that goes really well with curry powder in place of thyme. For a Mediterranean twist, use feta instead of cheddar and throw in some kalamata olives and artichoke hearts.

Serving Suggestions

This creamy orzo works great as a main dish with just a simple green salad on the side. If you want a bigger meal, serve smaller amounts as a side with some roasted chicken or grilled fish. Don't forget some crusty bread for soaking up all that yummy sauce. For drinks, go with a medium white wine like Pinot Grigio or Chardonnay that matches the creamy texture but won't overpower the food.

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Frequently Asked Questions

→ Can I swap out the sausage type?

Sure! Any pre-cooked sausage works, like turkey or vegetarian options. Customize it to your liking.

→ How can I make this gluten-free?

Just switch orzo with your favorite gluten-free pasta or rice option for a gluten-free version.

→ What can replace heavy cream?

Greek yogurt or light cream works great if you want a lighter option instead of heavy cream.

→ What veggies go well with this dish?

You can toss in spinach, kale, or sun-dried tomatoes toward the end to add extra nutrients and flavor.

→ What’s the best way to save leftovers?

Pop leftovers in a sealed container and keep in the fridge for up to 3 days. Reheat with a splash of broth or cream to restore the creamy texture.