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Chicken Sausage and Broccoli Orzo

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This Chicken Sausage and Broccoli Orzo is a one‑pan, creamy pasta dish that cooks like risotto — sweet, smoky sausage and bright broccoli combine with tender orzo for a satisfying weeknight meal.

Ingredients

  • 2 chicken sausages (pre-cooked), sliced
  • 1 cup orzo pasta
  • 2 cups broccoli florets (fresh or frozen)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 1/2 cups chicken broth
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • Pinch red pepper flakes (optional)
  • 1 tsp lemon zest or 1 tbsp lemon juice (optional, for brightness)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the sliced chicken sausage and brown both sides. Remove and set aside.
  2. In the same pan, add onion and sauté until soft. Add garlic and cook for 30 seconds until fragrant.
  3. Add the orzo and toast for 1–2 minutes, stirring to coat it in oil and aromatics.
  4. Pour in the chicken broth. Bring to a simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  5. While orzo cooks, steam the broccoli until tender (or, if fresh, add it to the orzo in the last 3–4 minutes of cooking). If using frozen, thaw and stir in at the end.
  6. Return the sausage to the pan and stir in the broccoli. Season with salt, pepper, red pepper flakes, and lemon zest or juice if using.
  7. Remove from heat and stir in Parmesan cheese if desired. Serve warm.

Notes

  • Use turkey sausage, Italian sausage, or a plant-based sausage substitute.
  • Replace broccoli with spinach, kale, peas, or roasted vegetables.
  • For extra creaminess, stir in a splash of milk, cream, or a spoon of cream cheese toward the end.
  • Swap orzo with small pasta shapes (like ditalini or pearl couscous); adjust liquid accordingly.
  • Add fresh herbs (like parsley or basil) just before serving for brightness.

Nutrition

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