Creamy Chicken Sausage Orzo
450kcal
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced (cheddar, feta, or your favorite variety)
- 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 for a lighter option) For a lighter version, use Greek yogurt.
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese (or feta, depending on your sausage flavor)
- 1 cup spinach or kale (for extra greens)
- ½ cup sun-dried tomatoes (for a Mediterranean twist)
- ½ teaspoon red pepper flakes (for heat)
- 1 tablespoon fresh parsley, chopped For garnish
- Extra grated cheese For serving
- Lemon zest (for brightness)
Method
Cooking Steps
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 3-5 minutes until lightly browned. Remove from the skillet and set aside.
- In the same pan, add the chopped onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. Add the orzo and toast for 1 minute, stirring frequently.
- Pour in the chicken broth, scraping up any bits from the bottom of the pan. Add thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid.
- Lower the heat and stir in the heavy cream and shredded cheddar (or feta for a Mediterranean twist). Mix until smooth. Add the cooked chicken sausage back to the skillet and stir to combine. If adding spinach or sun-dried tomatoes, mix them in at this step.
- Remove from heat and garnish with fresh parsley, extra cheese, and a sprinkle of lemon zest. Serve warm!
Nutrition
Serving1gCalories450kcalCarbohydrates40gProtein25gFat22gSaturated Fat10gSodium800mgFiber2gSugar3g
Notes
For a lighter option, substitute heavy cream with Greek yogurt. You can add seasonal veggies like zucchini or bell peppers for extra color and crunch. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove with a splash of chicken broth to loosen up the creamy sauce.