This sausage and orzo recipe is rich, cozy and packed with creamy flavor while still being incredibly easy enough for a weeknight dinner.
Tender orzo cooks directly in savory broth before being tossed with juicy chicken sausage, garlic, sun-dried tomatoes, creamy Boursin cheese and Parmesan for the ultimate comforting one-pan meal.
If you love dinners that feel nostalgic, like this creamy sausage and orzo, you should also try my French Onion Meatloaf Recipe.
WHY YOU’LL LOVE THIS RECIPE
I love how this sausage and orzo comes together in one pan while still tasting luxurious and like we picked it up from a restaurant. The creamy sauce coats every piece of orzo perfectly while the sun-dried tomatoes add richness and brightness.
This creamy sausage and orzo is also incredibly versatile.
It works beautifully for weeknight dinners, meal prep or casual entertaining because it feels comforting without needing complicated ingredients. Honestly, my husband can’t get enough of it. The combination of creamy Boursin, savory sausage and tender orzo creates the kind of creamy orzo recipe that everyone goes back for seconds of.
INGREDIENTS
- Chicken sausage: Adds savory flavor and protein while keeping the dish quick and easy.
- Olive oil: Helps brown the sausage and adds richness.
- Garlic: Adds bold savory flavor throughout the dish.
- Sun-dried tomatoes: Bring sweetness, tanginess and concentrated flavor.
- Dry orzo: I love the way it cooks directly in the broth and absorbs all the creamy goodness.
- Chicken broth: Helps cook the orzo while building flavor.
- Heavy cream: Creates the rich creamy sauce.
- Boursin cheese: Melts into the sauce for extra creaminess and herby flavor.
- Parmesan cheese: Adds salty, nutty richness.
- Lemon juice: Its optional but it brightens up the creamy sauce.
- Fresh basil: Adds freshness and color at the end.
See the recipe card for full ingredient and quantity list.
HOW TO MAKE THIS SAUSAGE AND ORZO
Brown the sausage: Heat olive oil in a large skillet or Dutch oven over medium heat. Cook the sausage pieces until browned on both sides, then remove and set aside.
Cook the aromatics: Add the garlic and sun-dried tomatoes to the same pan and cook until fragrant and softened.
Toast the orzo: Stir the dry orzo into the sausage mixture and cook for a minute or two. Toasting the orzo adds extra flavor and helps create a richer creamy orzo recipe.
Simmer the orzo: Pour in the chicken broth and bring everything to a gentle boil. Reduce the heat and simmer until the orzo becomes tender and most of the liquid is absorbed.
Make it creamy: Lower the heat and stir in the heavy cream and Boursin cheese until smooth and creamy.
Finish the dish: Stir in the Parmesan cheese and return the sausage to the pan. Season with salt, pepper and lemon juice if using.
Serve warm: Spoon the creamy sausage and orzo into bowls and top with extra Parmesan and fresh basil.
SUBSTITUTIONS AND VARIATIONS
Here are a couple of swaps that work really well with this sausage and orzo recipe:
- Swap chicken sausage for Italian sausage, turkey sausage or smoked sausage.
- Use spinach or kale for extra greens.
- Add mushrooms to bulk it up.
- Use half-and-half instead of heavy cream for a lighter version.
- Sometimes I add feta instead of Parmesan.
- Fold in crushed red pepper flakes to make it a bit spicier.
- Use vegetable broth for a different flavor profile.
- Add roasted red peppers.
STORAGE AND MAKE AHEAD
I try to store leftover sausage and orzo in an airtight container in the refrigerator for up to 4 days. The orzo will continue absorbing liquid as it sits, so add a splash of broth or cream when reheating. Reheat gently on the stovetop or in the microwave until warmed through. You can prep the sausage and chop the sun-dried tomatoes ahead of time to make dinner even quicker.
SERVING AND PAIRING
Try serving it with a crunchy and bright salad like Queso Fresco and Candied Walnut Salad or something even simpler like a green salad with a basic vinaigrette. A more bready side works too like this Bruschetta Flatbread or this Calabrian Chili Salad and Burrata on Toasted Garlic Bread for an even heartier pairing.
TIPS FOR THE BEST SAUSAGE AND ORZO
- Brown the sausage well for deeper flavor.
- Toast the orzo before adding broth.
- Stir the orzo occasionally while simmering so it does not stick.
- Keep the heat low when adding the cream and cheese to prevent curdling.
- Add extra broth if the orzo absorbs liquid too quickly.
- Finish with lemon juice to balance.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
FREQUENTLY ASKED QUESTIONS
Yes. Simply cook it fully before continuing with the recipe.
Boursin melts into the sauce and creates a rich creamy texture with garlic and herb flavor.
Yes. It reheats beautifully with a splash of broth or cream added back in.
Absolutely. Spinach, kale, mushrooms or peas work especially well.
MORE COZY RECIPES TO TRY
Italian Chicken Meatballs with Orzo (+ Sundried Tomatoes)
Slow Cooker Thai Red Curry Chicken
Chicken Tender Tacos with Cilantro Lime Elote
One Pan Creamy Sausage and Orzo
Ingredients
- 12 oz fully cooked chicken sausage sliced into 2" pieces
- 1 tbsp olive oil
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped (oil-packed, drained)
- 1 cup dry orzo
- 2½ cups chicken broth
- ½ cup heavy cream
- 1 package 5.2 oz Boursin cheese (garlic & herb)
- ½ cup freshly grated Parmesan cheese
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- juice of ½ lemon optional, for brightness
- fresh basil chopped, for garnish
Instructions
- In a large skillet or Dutch oven over medium heat, cook the sausage for 2-3 minutes on each side until browned. Remove from pan and set aside.
- Add garlic and sun-dried tomatoes to the pan. Cook for 1–2 minutes until fragrant and everything starts to come together.
- Stir in the orzo and let it toast for 1–2 minutes in the sausage mixture. This adds extra depth of flavor.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat to a simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Lower the heat and stir in the heavy cream and Boursin cheese. Mix until the cheese is fully melted and the sauce is smooth and creamy.
- Add Parmesan cheese and stir to combine.
- Season with salt and pepper. Finish with a squeeze of lemon juice to brighten everything up.
- Spoon into bowls and top with extra Parmesan and fresh basil.
Overall, a good recipe. Very cheesy. I doubled this recipe, so if I made it again, I’d use only 1 package of the Boursin cheese. Otherwise, it had a lot of flavor and was good. Just very rich.