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This simple One Pot Creamy Sun-Dried Tomato Orzo is about to be a new weeknight staple. Quick, easy, and so delicious! Pan-seared Italian chicken sausage, cooked with herbs, flavorful sun-dried tomatoes, fresh zucchini, spinach, plus orzo pasta. It’s a fast dinner made in one pot with incredible flavor! The family will all enjoy this fresh take on a creamy pasta dish.
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It’s a fun time of year for cooking. I see September as a transitional month into fall. The weather is still warm (it’s been 80 here in New York), but the days are shortening and there is a crispness in the air. The humidity that most of you get starts to dissipate, and everyone begins to get ready to embrace fall.
Or at least this is how I feel, tell me if I’m wrong though!
It’s also a fun time for cooking because we still have all the produce of summer, in fact so much of it is in peak season! I’m having fun creating warmer, cozy recipes, but using lots of produce. And of course, all the fresh basil that we’ve been growing.
I’ve strolled the markets here in New York and it’s apparent that there is a lot of zucchini happening. I also love seeing all the fresh florals. There are so many autumn colors throughout the city right now.
I love it.
Here are the details
As you might guess, this recipe is pretty straightforward and simple.
Start with a nice big high-sided skillet and add in spicy Italian sausage. I always prefer to use chicken sausage, which I buy from the Whole Foods meat counter. They’ll make it fresh for you. If chicken sausage is not available for you, you can easily make your own. Simply add 2-3 tablespoons of Italian seasoning to ground chicken.
Or just use pork sausage, it’s just as yummy, only a little greasier.
Add all the usuals – shallots, garlic, some oregano, and thyme. For the herbs, I used fresh herbs. But I also gave measurements for dry herbs since I know many of you appreciate that.
Pour some broth into the skillet, then dijon, the orzo, and shredded zucchini. I like to use zucchini for added vegetables and creaminess. It melts down into the sauce wonderfully. It’s my secret to creamy pasta!
Finish with milk, I use goat milk, but canned coconut milk is really nice and creamy.
Then add Parmesan and fresh basil to really make this dish delish.
Super simple yet so much flavor.
This will be great for serving to family on busy nights. I love how easily it comes together. Oh, and the leftovers reheat well and are delicious the following day for lunch or dinner.
I haven’t had a chance to serve this to Creighton just yet, but I know he’ll love it. Anything with some spicy Italian sausage makes his day!
Looks like I’ll be making this yet again!
Looking for other simple dinners? Here are my favorites:
One Pot French Onion Pasta with Crispy Prosciutto
Creamy Roasted Garlic Butternut Squash Pasta
One Pan Corn and Zucchini Pesto Orzo Casserole
Lastly, if you make this One Pot Creamy Sun-Dried Tomato Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Creamy Sun-Dried Tomato Orzo
Ingredients
- 3/4 pound ground spicy Italian chicken sausage
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 4 cups low sodium chicken broth
- 2 teaspoons dijon mustard
- 1 pound dry orzo pasta
- 2 small zucchini, shredded
- 2 cups fresh baby spinach
- 1/2 cup canned coconut milk or heavy cream
- 1 cup grated parmesan
- fresh basil
Instructions
- 1. In a large skillet set over medium heat, brown the chicken sausage over medium heat, about 5 to 8 minutes. Add the shallots, garlic, oregano, and thyme, and cook until fragrant, 3 minutes. Mix in the sun-dried tomatoes and cook another 2 minutes. 2. Pour in the broth. Add the dijon, then bring to a boil. Add the orzo and zucchini and cook, stirring often, until the pasta is al dente, 6 minutes. Mix in the spinach, pour in the milk, and sprinkle over the parmesan. 3. Stir until creamy, then remove from the heat. Serve topped with fresh basil. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Do you have to drain the grease from the meat before adding other items? It doesn’t look like it but wondering because I want to try w spicy Italian sausage …any thoughts?
Hey Ann,
Since it’s chicken sausage you really shouldn’t have to drain any grease, it’s pretty lean. Let me know if you give the recipe a try, I hope you love it! xx
Can mustard be omitted? If so should I replace with something?
Hi Greta,
I would just skip the mustard. I hope you love the recipe, please let me know if you have any other questions! xx
This was soooo yummy, creamy and very easy to make! My husband keeps going back for more!
Hi Nickie,
Perfect!! I appreciate you making this dish and sharing your review! So glad it was a hit! xT
I love your receipes but I am disappointed to see a lot of your old recipes being recycled. For example, this one was published in 2019 but without chicken. You are my go to stop for recipes but I wish you would come out with new recipes instead of recycling old recipes with slight differences.
WOW! You know she offers us all these lovely recipes for free? You are being rude and demanding.
Agree
This is a joke right? It must be. I mean your arrogant sense of entitlement couldn’t possibly be this grotesquely huge.
Let us know when you start your own massively successful food blog empire and churn out a brand new, completely unique “never been tried before” recipe – every single day.
We’ll wait.
?
You are complaining because she posted a similar recipe three years ago? You actually went on a deep dive to compare this, and share how much it bothers you? WOW. This is not your “go to stop” for recipes, otherwise you would be civil and courteous, like those of us who are actually here for the content and the sense of community. You are here for an entirely different purpose and it is transparent as hell.
You are complaining because she posted a similar recipe three years ago? You actually went on a deep dive to compare this, and share how much it bothers you? WOW. This is not your “go to stop” for recipes, otherwise you would be civil and courteous, like those of us who are actually here for the content and the positive sense of community. You are here for an entirely different purpose, and it is transparent as hell.
Hi Bethany,
So sorry you feel this way:) This recipe actually has chicken and zucchini unlike the older recipe. I also think it’s fun to recreate recipes that I made years ago as a new and improved dish! There’s over 3,000 recipes on the site and even more throughout the 3 cookbooks, so I think you should be able to find plenty of new recipes to try! Happy Tuesday! xTieghan
Made this tonight! It was absolutely amazing. I couldn’t find spicy Italian chicken sausage so I just used regular pork hot Italian sausage. Soooo good. Will definitely become a regular.
Hey Michelle,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for trying it out! Happy Tuesday:)
Made this for dinner tonight and it was amazing! It tasted delicious and was extremely quick and easy to make. It’s also a really versatile dish, I feel like many of the ingredients could be easily substituted for whatever you have on hand.
Hey Katie,
Happy Tuesday! I am so glad to hear that this recipe was a winner, thanks for trying it out! xTieghan
This looks and sounds really good.
Pinned!
Thanks so much Cindy!!
Oh so good! Nice and creamy and full of veggies. What a great combination!
Hi Debbie,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT
in your write up, you said you used goat milk but recipe says heavy cream or coconut milk. just wanted to double check. would goat milk make way less creamy?? could i used 2% instead to cut on calories??
Hi Kerri,
Since we have goats, I always have goat milk on hand and use it often, but the average person might just want to use the heavy cream or coconut milk. You could use 2% if that is to your liking:) I hope you love this recipe! xTieghan
Do you think cauliflower rice could be substituted for the orzo?
Hey Emily,
I am not sure how the cauliflower rice would work in this dish, I haven’t tested that. My guess is you would have to significantly reduce the liquid, but I still don’t know how that would work for you! Let me know if you give the recipe a try! xT
Going to put this one together tonight!
I hope you love the recipe Maria!!
Could I use chicken instead of sausage?
Hi Carla,
Yes, ground chicken will work well for you! Please let me know if you give the recipe a try, I hope you love it! xT
Do you think this could be made with rice?
Wondering the same ??♀️
Hi Gabrielle,
Rice is going to cook differently than the orzo, but if you used arborio rice I think your results would be similar. Please let me know if you have any other questions, I hope you love this recipe! xx
If your words could make the humidity down here in coastal Georgia dissipate, I would be eternally grateful ?
Hey Carol,
Lol I sure wish I could help with that! Happy Monday:) Let me know if you try the recipe! xx
Sounds delish. I will definitely try that soon.
Hi! Could you please tell me the skillet you use to make this type of recipe? I wasn’t sure if it was a 10 or 12 inch either. Thank you! Love all your recipes!!
Hey Laura,
I used a 12 in skillet for this dish. Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xT
Thanks!! I hope you love the recipe Helen:)