Creamy sausage orzo (sometimes called orzotto) skillet recipe is a one-pot, weeknight meal that is sure to please the whole family. Most of the ingredients for this dish can be found in your local grocery store and many of them are easy to find! The creamy sauce will make you want to eat more and more, and the pepper flakes add a little heat that spice lovers will enjoy.

What is Creamy Sausage Orzo and Sun Dried Tomatoes?

This recipe is actually an adaptation of an EveryPlate recipe – I used to subscribe to the service, and this one was my favorite recipes. One day after my subscription had ended, I decided to make it on my own with what I had in the refrigerator, and I have to say that my version is a lot easier, but still incredibly good! You’ll love how easy this is and how delicious it comes out in the end! It’s the perfect weeknight meal. Quick, simple, and tasty any time of year, but especially in the cold winter months!

This post may use affiliate links. While they cost you nothing extra to use, I am compensated for them. Thank you for your support! You can view my privacy policy here.

Ingredients:

1.  1 lb ground mild Italian pork sausage (you can substitute with chicken or turkey sausage, but that’s not readily available here.)

2.  1 8 oz block of cream cheese

3.  4 cups of water and 4 chicken bouillon cubes, or 4 cups chicken stock. Sometimes I also use Instant Pot Vegetable Stock if I have a batch made.

4.  16 oz box orzo

5.  1 tsp minced garlic – if I’m feeling overly cheffy, I will press my own garlic with my Pampered Chef Garlic Press. If not, I just use the stuff in the jar. In case you haven’t noticed, just about every recipe on this blog is easy-peasy.

6. Parmesan cheese – anywhere from none at all to 1/4 cup. Sometimes I add 1/4 cup into the recipe at the same time as the cream cheese, and sometimes I just sprinkle a little bit on top at the end. It all depends on how much I have on hand and how cheesy I’m feeling 🙂 My daughter isn’t a huge fan of parmesan, so if she is home, I just add a little to my own portion after serving.

7.  About a half jar of sun-dried tomatoes on top. This is a preference thing, so use as much or as little as you prefer. I also like to use the sun-dried tomatoes packed in olive oil with Italian seasoning, but whatever your favorite type is will be just fine.

8. Red pepper flakes. This is an optional ingredient as well – obviously, the more flakes you use, the spicier the dish will be! I literally put about 6 flakes in there. I can’t handle the heat. If you’re a bit tougher than me, go ahead and load ’em up!

Tools Needed:

• Skillet at least 12 inches wide and a few inches deep. There is a lot of stirring, so you don’t want it to fall out the top.
• spatula or wooden spoon
• food processor (optional)
• garlic press (optional)

How to make Creamy Sausage Orzo

1.  Crumble and cook the sausage until cooked through. Drain if necessary. Usually, I don’t have to. I like my sausage a little bit on the more brown side, but that is a personal preference as well. As long as it is cooked through, it’s good!

2.  Add water, chicken bouillon (or stock in place of water and bouillon), orzo, and garlic to the pan. Stir until it’s all mixed well. Turn the burner on medium-high.

3.  Cover and continue to stir occasionally until the orzo absorbs all the water, about 10-15 minutes.

4.  Break up the cream cheese and mix that into the sausage and orzo in small pieces so that it melts through. I usually put a bunch of chunks on top, cover it, and let it soften for a few mins before I start stirring. If you want to add parmesan, this is when you’d add that too. I drop it in with the cream cheese and let it soften for a bit first.

5.  Garnish the top of your creamy sausage orzo with sun-dried tomatoes – as many as you’d like.

Variations:

Sometimes I add additional veggies – I’m a huge fan of broccoli in anything cheesy and creamy. Spinach also goes well in there – I just wilt some fresh leaves in at the end before adding the tomatoes.

Parmesan cheese – Like I said before, you can stir this right in or use it as a garnish, or not at all. If you do add it, make sure it is either the shaved or shredded parmesan, not the powdery stuff that comes in the canister. Parmesan is best if you grate your own. The easiest way to do that is in a food processor, or I use my Ninja blender. Just cut it up into chunks and pulverize it.

Heavy cream – I think this recipe is perfectly creamy, but if you like it a bit saucier, stir in a little bit of heavy cream at the end until it becomes the consistency you like. Don’t do it at the beginning though – although heavy cream can stand up to heat better than milk, it’s still dairy and will still curdle and ruin your meal.

Serve with a nice salad or some other green vegetables on the side. Need some ideas for salads? How about Easy Keto Cucumber Tomato Salad or Bruschetta Salad? If salad isn’t your thing, try it with peas, eggplant, or if the weather is good, grilled vegetables.