Description
A creamy, comforting, and protein-packed one-pan meal made with chicken sausage, orzo pasta, and a rich cheese sauce—perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup heavy cream (or Greek yogurt)
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese (or feta)
- Optional: 1 cup spinach or kale
- Optional: ½ cup sun-dried tomatoes
- Optional: ½ teaspoon red pepper flakes
- For Garnish: Fresh parsley, chopped
- For Garnish: Extra grated cheese
- For Garnish: Lemon zest
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook for 3-5 minutes until browned. Remove and set aside.
- In the same skillet, cook chopped onion for 2-3 minutes until softened. Add garlic and cook for 30 seconds. Add orzo and toast for 1 minute, stirring frequently.
- Pour in chicken broth, add thyme, paprika, salt, and pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until orzo absorbs most liquid.
- Lower heat and stir in heavy cream and cheese. Mix until smooth. Return sausage to skillet and combine. Add optional ingredients like spinach or sun-dried tomatoes if using.
- Remove from heat and garnish with parsley, extra cheese, and lemon zest. Serve warm.
Notes
- Swap cheddar with feta or Parmesan for a flavor twist.
- Add mushrooms, bell peppers, or zucchini for extra veggies.
- Adjust red pepper flakes for desired spice level.
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a splash of broth or water to maintain creaminess.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
