Creamy Chicken Sausage Orzo (One Pan & Ready in 15 Minutes)
A quick and cozy one-pan dinner made with Italian chicken sausage, tender orzo, garlic, parmesan, and fresh arugula. Ready in about 30 minutes and perfect for busy weeknights.
Prep Time
5 minutes
Cook Time
15 minutes
Serves
4 servings 1x
Ingredients
Ingredients
- 4 Italian-style chicken sausages, sliced
- 1 cup dried orzo
- 2 cups chicken broth, plus more as needed
- 1/2 cup shaved parmesan cheese
- 2 handfuls arugula
- 1 tsp garlic powder
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Method
- Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook until browned, about 5 minutes
- Stir in the orzo and toast for 1–2 minutes.
- Pour in the chicken broth and bring to a simmer. Add in garlic powder, salt, and pepper. Cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Add additional broth as needed if the orzo becomes too dry before fully cooking.
- Reduce heat to low and stir in parmesan cheese until creamy and melted.
- Fold in arugula and cook until slightly wilted.
- Season with salt, black pepper, and red pepper flakes as needed
- Serve warm with extra parmesan on top.
Notes
- Freshly shaved parmesan melts best for a creamy texture.
- Spinach can be substituted for arugula.
- Add a splash of cream for an extra rich sauce.
- Leftovers reheat well with a little extra broth.