Description
This creamy chicken sausage orzo recipe is a quick and flavorful one-pan meal perfect for busy weeknights. Combining spicy Italian chicken sausage, garlic, tender orzo, and a creamy mix of coconut milk and Parmesan cheese, this dish offers a rich and comforting texture balanced with vibrant spinach and warm spices. Ready in just 25 minutes, it’s a satisfying dish full of bold flavors and creamy goodness.
Ingredients
Scale
Protein & Sausage
- 12 oz (340 g) spicy Italian chicken sausage, casing removed if preferred
Vegetables & Greens
- 6 cloves garlic, minced
- 2 cups (60 g) baby spinach leaves
Pasta & Grains
- 1 cup (170 g) dry orzo pasta
Liquids & Broth
- 1 tbsp (15 ml) olive oil
- 2 cups (480 ml) low sodium chicken broth
- 1/4 cup (60 ml) coconut milk
- 1 tbsp (15 ml) soy sauce
Cheese & Dairy
- 1/2 cup (50 g) freshly grated Parmesan cheese
Spices & Seasonings
- 1 tsp (2.3 g) onion powder
- 1/2 tsp (1 g) red pepper flakes
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (1.5 g) salt
- 1 tsp (1 g) fresh or dried thyme
Instructions
- Cook the Sausage
Drizzle 1 tablespoon of olive oil into a large skillet and heat it over medium-high heat. Add the 12 ounces of spicy Italian chicken sausage, breaking it up if desired, and cook, stirring occasionally, until it is browned and fully cooked through, about 6 to 7 minutes. The sausage should have a golden color indicating doneness. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it. - Toast the Orzo
Add 1 cup of dry orzo pasta to the skillet with the cooked sausage and garlic. Stir constantly and toast the orzo for about 60 seconds until it begins to lightly brown. This step helps the pasta absorb flavors but watch carefully to prevent burning. - Add Liquids and Simmer
Pour in 2 cups of low sodium chicken broth to deglaze the pan, stirring and scraping up any browned bits from the bottom. Add 1/4 cup coconut milk, 1 tablespoon soy sauce, 1 teaspoon onion powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon black pepper, 1/4 teaspoon salt, and 1 teaspoon thyme. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and let it simmer for 10 to 12 minutes. Stir occasionally to prevent sticking. The orzo is done when tender and most of the liquid is absorbed, resulting in a creamy texture. - Finish with Spinach and Cheese
Stir in 2 cups baby spinach leaves and cook until wilted, about 1 to 2 minutes. Then mix in 1/2 cup freshly grated Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if needed. Serve warm and enjoy!
Notes
- Remove the casing from the chicken sausage for a crumblier texture or cook with casing on for sliced sausage pieces.
- Low sodium chicken broth helps control saltiness but adjust seasoning at the end as desired.
- Coconut milk adds creaminess and a slight tropical note; substitute with heavy cream if preferred.
- Stir frequently during simmering to avoid the orzo sticking and burning at the bottom.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of broth or water to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
