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This creamy chicken sausage orzo has become my weeknight dinner hero when I need something impressive yet simple. The combination of tender orzo, savory chicken sausage, and creamy sauce creates a restaurant-quality meal that comes together in just one pan.
I first made this dish when unexpected guests were coming over and I needed something quick but impressive. The empty plates and requests for seconds told me everything I needed to know. Now it's in my regular rotation for both family dinners and casual entertaining.
Ingredients
- Chicken sausage: The star protein that adds instant flavor without much work. Choose your favorite variety cheddar studded or feta infused both work beautifully.
- Orzo pasta: This rice shaped pasta cooks quickly and absorbs flavors wonderfully. Look for quality brands for the best texture.
- Heavy cream: Creates the luscious sauce base. Use room temperature cream to prevent curdling when added to the hot pan.
- Dried thyme: Provides an earthy herbaceous note that complements the sausage perfectly. Rub between your fingers before adding to release more flavor.
- Paprika: Adds subtle smoky sweetness and beautiful color to the dish. Spanish paprika offers the best flavor profile.
- Cheese: Reinforces the creamy texture while adding savory depth. Match your cheese to your sausage variety for harmony.
- Chicken broth: Forms the cooking liquid for the orzo and adds another layer of flavor. Low sodium allows you to control the salt level.
How To Make Creamy Chicken Sausage Orzo
- Brown the sausage:
- Heat olive oil in a large skillet until shimmering. Add sliced chicken sausage in a single layer to ensure proper browning. Cook undisturbed for 2 minutes before flipping each piece. You want a golden crust to develop which creates flavor compounds that will infuse the entire dish. Remove sausage to a plate but leave those flavorful bits in the pan.
- Create the flavor base:
- Add chopped onions to the same pan with all those delicious sausage bits. Cook until translucent and edges begin to turn golden about 3 minutes. Add minced garlic and stir constantly for 30 seconds until the aroma blooms but before it can burn. This aromatic foundation will permeate the entire dish.
- Toast and simmer the orzo:
- Add dry orzo to the pan and stir to coat each grain in the oil and aromatics. This crucial toasting step develops nutty flavors in the pasta. Pour in chicken broth carefully as it will steam. Add seasonings and bring to a simmer. Cook uncovered stirring occasionally to prevent sticking until orzo is nearly tender and most liquid is absorbed about 8 minutes.
- Create the creamy sauce:
- Reduce heat to low to prevent the cream from separating. Pour in heavy cream and sprinkle cheese over the surface. Stir gently until everything melts into a silky sauce that coats each grain of orzo. Return the sausage to the pan and fold it through. If adding greens like spinach do it now letting the residual heat wilt them perfectly.
- Finish with garnishes:
- Remove from heat and let stand for 2 minutes to allow the sauce to thicken slightly. Sprinkle with fresh herbs grated cheese and a light touch of lemon zest to brighten the rich flavors. The contrast between the creamy dish and fresh garnishes creates the perfect finishing touch.
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My family particularly loves when I use sun dried tomato chicken sausage in this recipe. The concentrated tomato flavor adds beautiful red flecks throughout the dish and pairs wonderfully with the creamy sauce. I discovered this combination by accident when it was the only variety left at the store during a snowstorm and now we rarely make it any other way.
Make It Your Own
This recipe welcomes customization based on what you have on hand. The orzo provides a neutral canvas that works with countless flavor combinations. Try different sausage varieties like apple sage or spicy Italian to completely transform the dish. Vegetable additions like mushrooms bell peppers or zucchini work beautifully when sautéed with the onions. For a Mediterranean twist swap the cheddar for feta and add olives and roasted red peppers.
Storage and Reheating
The creamy orzo stores surprisingly well in airtight containers in the refrigerator for up to 3 days. When reheating add a splash of broth or milk to revive the creamy texture as the pasta will have absorbed much of the sauce. Warm gently on the stovetop over medium low heat stirring frequently. This dish does not freeze well due to the cream sauce and pasta texture changes.
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Nutritional Benefits
This satisfying dish offers a good balance of macronutrients with protein from the sausage carbohydrates from the orzo and healthy fats from the olive oil and cream. When made with Greek yogurt instead of heavy cream the protein content increases while reducing the calorie count. Adding vegetables like spinach or kale boosts the fiber and vitamin content making it a more complete meal. The portion size is naturally regulated by the creamy richness ensuring you feel satisfied without overeating.
Frequently Asked Questions
- → Can I use a different pasta instead of orzo?
Yes, small pasta shapes like ditalini or small shells can work as substitutes, but adjust cooking times accordingly.
- → What can I use instead of heavy cream?
Greek yogurt or half-and-half are great lighter alternatives to heavy cream for a creamy texture.
- → Can I make this dish vegetarian?
Yes, substitute chicken sausage with plant-based sausage or roasted vegetables for a vegetarian option.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of chicken broth to restore creaminess.
- → What is the best way to toast orzo?
To toast orzo, stir it frequently in a hot skillet with a tablespoon of olive oil until it turns golden-brown. This adds a nutty flavor to the dish.