Chicken and Sausage Orzo Pasta
Introduction
Chicken and sausage orzo pasta is the kind of dish that brings everyone to the table. It’s hearty, creamy, smoky, and packed with comforting flavor—all in one skillet. Whether you’re chasing an easy weeknight dinner or something cozy for Sunday night, this pasta delivers big taste without fuss. With tender chicken, savory sausage, and orzo that soaks up every drop of creamy broth, it’s a recipe that feels special yet simple. In this article, I’ll show you exactly how to make it step by step, plus tips to customize, prep ahead, and serve it like a pro.
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Chicken and Sausage Orzo Pasta
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Chicken and sausage orzo pasta is a creamy, smoky, one-pan dinner your whole family will love. Quick, easy, and packed with bold flavor.
Ingredients
1 lb boneless, skinless chicken breast, diced
8 oz smoked sausage, sliced
1 cup orzo pasta
2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tbsp olive oil
1/2 small onion, diced
2 cloves garlic, minced
1/2 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
1. Heat olive oil in a large skillet over medium heat. Add diced chicken, season with paprika, salt, and pepper. Cook until browned, then remove and set aside.
2. Add sausage to the same skillet and cook until browned. Stir in diced onion and minced garlic; sauté until softened.
3. Add orzo and toast for 1–2 minutes, stirring constantly.
4. Pour in chicken broth and bring to a simmer. Cook uncovered for 10 minutes, stirring occasionally, until orzo is tender.
5. Return chicken to skillet. Stir in heavy cream and Parmesan. Simmer 2–3 minutes until creamy.
6. Taste and adjust seasoning. Garnish with fresh parsley and serve warm.
Notes
You can swap the sausage type or add vegetables like spinach or bell pepper. To reheat, add a splash of broth or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 115mg
The Story Behind Chicken and Sausage Orzo Pasta
Why I Fell in Love with Chicken and Sausage Orzo Pasta
Chicken and sausage orzo pasta wasn’t something I grew up with—but it quickly became one of those “where have you been all my life?” recipes. It started in my tiny Tuscan kitchen on a rainy evening. I had chicken in the fridge, smoked sausage from the market, and a half-bag of orzo just begging to be used. I tossed them together with garlic, cream, and broth—hoping for something comforting.
The result? A creamy, smoky one-pot miracle.
It reminded me of the one-pot smoky Cajun chicken and sausage pasta I had once at a Southern dinner, but with the delicate richness of orzo that cooked like risotto. That night, I scribbled the recipe down, and it’s been on heavy rotation ever since.
Why Chicken and Sausage Orzo Pasta Just Works
There’s something magical about how the orzo absorbs the smoky sausage drippings, garlic, and broth. Unlike traditional pasta that sits in sauce, chicken and sausage orzo pasta builds the sauce right in the pan. Every grain swells with flavor.
You get layers of taste from simple ingredients. First the seared chicken—juicy with paprika and a pinch of salt. Then the sausage—golden and crisp, adding smoky depth. The orzo? It turns into a creamy base, much like risotto, without all the stirring. A splash of cream and Parmesan pulls it all together.
It’s also wildly adaptable. Readers who love cajun smoked sausage pasta often try this version when they want something a little richer and more comforting.
This dish doesn’t just feed you—it satisfies you.
How to Make Chicken and Sausage Orzo Pasta Step by Step
Chicken and Sausage Orzo Pasta Ingredients That Make It Special
The ingredients in chicken and sausage orzo pasta aren’t fancy—but they deliver big, bold flavor when used the right way. Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breast, diced | 1 lb |
| Smoked sausage, sliced | 8 oz |
| Orzo pasta | 1 cup |
| Chicken broth | 2 cups |
| Heavy cream | 1/2 cup |
| Parmesan cheese, grated | 1/2 cup |
| Olive oil | 1 tbsp |
| Onion, diced | 1/2 small |
| Garlic, minced | 2 cloves |
| Paprika | 1/2 tsp |
| Salt and pepper | To taste |
| Fresh parsley | For garnish (optional) |
Each of these plays a role—from the sausage’s smoky kick to the Parmesan’s nutty finish. Many who enjoy our boursin cheese chicken pasta find this version even easier to make on busy weeknights.
Step-by-Step Cooking Instructions for Chicken and Sausage Orzo Pasta
- Heat the skillet
In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Cook the chicken
Add the diced chicken. Season it with paprika, salt, and pepper. Sauté until golden brown and cooked through—about 5–6 minutes. Remove it from the pan and set aside. - Brown the sausage
In the same pan, add the sliced smoked sausage. Cook until it starts to caramelize and release that delicious smoky aroma—about 3–4 minutes. - Sauté aromatics
Add diced onion and garlic to the pan. Stir for about 2 minutes until soft and fragrant. - Toast the orzo
Stir in the orzo and let it toast for 1–2 minutes. This gives it a slightly nutty flavor and helps it hold its shape while cooking. - Simmer with broth
Pour in the chicken broth. Bring to a gentle simmer. Let the orzo cook uncovered for about 10 minutes, stirring occasionally until most of the liquid is absorbed. - Finish the sauce
Return the cooked chicken to the skillet. Stir in heavy cream and grated Parmesan. Let everything simmer together for 2–3 minutes until it’s creamy and thick. - Garnish and serve
Taste and adjust seasoning. Sprinkle with chopped fresh parsley and serve hot.
That’s it—chicken and sausage orzo pasta in just one pan. Like our cajun pasta with smoked sausage, it’s rich, deeply flavorful, and truly satisfying.
Customizing Chicken and Sausage Orzo Pasta to Fit Your Style
Easy Tweaks to Make Chicken and Sausage Orzo Pasta Your Own
One of the best things about chicken and sausage orzo pasta is how adaptable it is. You can tweak it to suit what you have on hand or the flavors you’re craving. Want to use chicken thighs instead of breasts? Go for it—they add extra juiciness. Prefer spicy andouille over smoked sausage? It brings bold Cajun heat that pairs beautifully with the cream.
You can also mix in vegetables. Stir in fresh spinach at the end for color and nutrients. Or sauté some bell peppers with the onions for extra sweetness. A spoonful of sun-dried tomatoes gives the dish a rich, tangy depth—similar to what we use in our pasta with sausage and sun-dried tomatoes.
Want to switch up the cheese? Parmesan is classic, but Asiago or Gruyère melts just as well and adds a more complex flavor. If you’d rather go lighter, swap heavy cream for half-and-half or whole milk (though the sauce will be thinner).
Vegetarian version? Skip the meat entirely and bulk it up with mushrooms, spinach, or even chickpeas. A splash of smoked paprika still delivers that warm, savory vibe.
Make-Ahead Tips, Leftovers, and Freezing Chicken and Sausage Orzo Pasta
Chicken and sausage orzo pasta is excellent for leftovers. Store any extras in an airtight container for up to 3 days in the fridge. When reheating, add a splash of cream or chicken broth to loosen up the sauce. A quick warm-up in a covered pan over medium heat works best—microwaves are fine too, just stir halfway.
You can freeze it, though the orzo may soften slightly after thawing. Just let it cool, then transfer to freezer-safe containers. Thaw overnight in the fridge and reheat as above.
For prepping ahead, cook the chicken and sausage up to two days in advance. Store them in separate containers and add them in during the final steps. That way, you get the same depth of flavor without the time crunch.
Many readers who love our spicy Cajun garlic butter sausage pasta find this recipe just as easy to batch-prep, freeze, and reheat—making it perfect for busy weeks or meal trains.
How to Serve and Master Chicken and Sausage Orzo Pasta
What to Serve with Chicken and Sausage Orzo Pasta
A dish like chicken and sausage orzo pasta is hearty enough to stand on its own, but it pairs beautifully with just a few simple sides. If you’re feeding a crowd—or just want to round out the meal—these ideas work every time.
Crusty bread or garlic toast is a classic. Use it to soak up the last bit of creamy sauce in your bowl. A light salad adds freshness to balance the richness. Try arugula with lemon vinaigrette or a chopped romaine salad with cucumbers and red onion.
Roasted veggies also work well. Think caramelized Brussels sprouts, broccoli, or even asparagus. Their earthy bite pairs beautifully with the creamy texture of the pasta. If you’re in the mood for a Southern spin, serve it with a side of skillet corn or Cajun green beans—similar to the warm flavors you’d find in our shrimp sausage and chicken pasta.
For drinks, a buttery Chardonnay or light Pinot Noir complements the smoky sausage and rich sauce. If you’re serving kids or skipping alcohol, sparkling water with lemon or a splash of cranberry juice adds brightness.
Tips for Perfect Chicken and Sausage Orzo Pasta Every Time
Want foolproof results with chicken and sausage orzo pasta? These simple tips make all the difference:
- Toast the orzo before adding broth. Just 1–2 minutes gives it a nutty flavor and better texture.
- Stir regularly while the orzo cooks to prevent sticking. Orzo releases starch like risotto, so it thickens the sauce naturally.
- Use fresh Parmesan—it melts better and adds more flavor than the pre-grated kind.
- Brown the sausage well. Those crispy edges and flavorful drippings are what give the base its smoky depth.
If you’re a fan of creamy comfort dishes like boursin chicken pasta with tomatoes, you’ll appreciate how this one delivers big flavor without being heavy or fussy.
Finally, trust your taste. Adjust the salt, pepper, and even cream to fit your mood or who you’re feeding. With a little practice, this might just become your signature pasta dish.
FAQs About Chicken and Sausage Orzo Pasta
1. Can I use a different type of pasta instead of orzo?
Yes, but it changes the texture. Orzo cooks like rice and creates a creamy base, which makes it ideal for this dish. If you substitute, choose a small pasta like ditalini or pearl couscous, and adjust liquid and cook time.
2. Is chicken and sausage orzo pasta spicy?
Not by default. The sausage adds flavor, not heat—unless you choose a spicy variety like andouille. Want more kick? Add a pinch of cayenne or stir in Cajun seasoning.
3. Can I make chicken and sausage orzo pasta ahead of time?
Absolutely. You can prep the meats in advance or make the whole dish and reheat gently with a splash of broth or cream. The orzo may thicken, but the flavor only gets better.
4. What kind of sausage works best for this recipe?
Smoked sausage is classic, but you can use turkey sausage, kielbasa, or even hot links if you like more heat. Just make sure it’s fully cooked before adding to the pan.
Conclusion
If you’re looking for a meal that’s hearty, creamy, and packed with bold flavor, chicken and sausage orzo pasta checks every box. It’s a one-pan wonder that delivers big comfort with minimal cleanup—and it’s flexible enough to make your own. Whether you like it smoky, spicy, cheesy, or veggie-loaded, this dish meets you where you are.
I’ve made it on quiet weeknights and served it to guests, and it never disappoints. The creamy orzo, the seared sausage, the juicy chicken—it all comes together in a dish that tastes like it took way more effort than it actually did.
So grab your skillet, pour a glass of wine (or sweet tea), and enjoy the kind of pasta that feels like a warm hug from the inside out. And if you loved this one, don’t miss other reader favorites like cajun pasta with smoked sausage or boursin cheese chicken pasta.
