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One-pot garlic butter sausage orzo in a large skillet with creamy Parmesan sauce and fresh parsley garnish

One-Pot Garlic Butter Sausage Orzo

A creamy, hearty one-skillet dinner made with smoked sausage, orzo pasta, garlic butter, and a rich Parmesan cream sauce. Ready in 30 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 635
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb smoked sausage sliced into rounds, Andouille or kielbasa recommended
  • 2 tbsp unsalted butter
  • 4 garlic cloves minced, fresh preferred over jarred
  • 1 cup dry orzo pasta
  • 2 cups chicken broth low-sodium recommended
  • 1 cup heavy cream substitute half-and-half for a lighter version
  • 0.5 cup grated Parmesan cheese freshly grated melts smoother than pre-shredded
  • 1 tsp dried parsley
  • 0.5 tsp paprika
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. Melt butter in a large skillet over medium heat. Add sliced sausage in a single layer and cook for 5 to 7 minutes, turning once or twice, until deeply browned on both sides. Remove sausage and set aside on a plate.
  2. In the same skillet, add minced garlic and saute for about 1 minute until fragrant. Keep heat at medium and watch closely to avoid burning.
  3. Add dry orzo to the skillet and stir for 1 to 2 minutes until lightly golden and nutty in aroma. Do not skip this toasting step.
  4. Pour in chicken broth, heavy cream, dried parsley, paprika, salt, and pepper. Stir to combine and scrape up any browned bits from the bottom. Bring to a gentle simmer.
  5. Cook for 10 to 12 minutes, stirring every couple of minutes, until orzo is tender and the sauce has thickened to a creamy consistency. Add a small splash of broth if the orzo sticks or thickens too fast.
  6. Stir in Parmesan cheese and the browned sausage. Simmer for 2 to 3 more minutes until heated through and well combined. Top with freshly chopped parsley and serve hot.

Notes

Use low-sodium broth and unsalted butter since smoked sausage already brings significant salt. To reheat, add a splash of broth or cream to a skillet over low heat and stir until warmed through. Leftovers keep in the fridge for up to 4 days. Substitute half-and-half for a lighter sauce.