Recipe: Creamy Sun-Dried Tomato Orzo with Chicken Sausage (Complete Recipe)

2026-02-26

A one-pan dinner that’s rich but bright, ready in ~30 minutes. Serves 4.

Ingredients** - 1 lb chicken sausage (Italian or roasted garlic), sliced - 1 tbsp olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1/2 cup sun-dried tomatoes (oil-packed), chopped - 1 1/2 cups dry orzo - 2 3/4 cups low-sodium chicken broth - 1/2 cup half-and-half or heavy cream - 1/2 cup grated Parmesan - 2 cups baby spinach - 1/2 tsp red pepper flakes (optional) - Salt and black pepper - Juice of 1/2 lemon

Instructions** 1) Heat oil in a deep skillet over medium-high. Brown sausage 4–5 minutes; remove. 2) In same pan, cook onion 3 minutes. Add garlic and sun-dried tomatoes; cook 30 seconds. 3) Stir in orzo, toast 1 minute. Pour in broth, scraping browned bits. Bring to a gentle simmer. 4) Cook uncovered ~10 minutes, stirring often, until orzo is just tender. 5) Return sausage, add cream, Parmesan, spinach, and pepper flakes. Stir 2–3 minutes until creamy and spinach wilts. Season with salt/pepper. 6) Finish with lemon juice. If too thick, splash in broth. Serve immediately.

Why it works: toasting orzo adds flavor; finishing with lemon balances richness while Parmesan thickens without a roux.

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