Chicken Sausage Orzo Pasta
A quick, one-pan chicken sausage orzo pasta with tomatoes, spinach, Parmesan, and lemon—ready in about 35 minutes and perfect for busy weeknights.
Ingredients
Main
- 1 tbsp olive oil
- 1 lb chicken sausage , sliced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 cup orzo
- 14 oz diced tomatoes , undrained
- 2 ½ cups chicken broth
- ½ cup heavy cream or half-and-half
- 1 cup baby spinach or chopped kale
- ½ cup grated Parmesan cheese
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook until browned, about 4–5 minutes. Transfer to a plate and set aside.
- In the same pan, add the chopped onion and a pinch of salt. Cook 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Add the orzo and stir for 1 minute to lightly toast for added flavor.
- Pour in diced tomatoes with their juices and the chicken broth. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer 8–10 minutes, stirring occasionally, until orzo is tender.
- Stir in the heavy cream and return the sausage to the pan. Add spinach, Parmesan, lemon zest, and juice. Cook 2–3 minutes until greens wilt and sauce is creamy.
- Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and extra Parmesan. Serve warm with lemon wedges.
Notes
- Use a wide skillet to allow even orzo cooking.
- If the pan dries out before the orzo is cooked, add more broth a little at a time.
- Store leftovers in an airtight container for up to 3 days; reheat with a splash of water or broth to loosen the sauce.
Nutrition
Calories: 520kcalCarbohydrates: 45gProtein: 30gFat: 22gSaturated Fat: 6gSodium: 780mgSugar: 5g
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