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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.
Easy and delicious!
Hi Karen,
Perfect! I am so glad to hear this recipe worked well for you, thanks for making it! Happy Saturday:) xx
So delicious! Shook up our regular pasta night – which needed a good shake ?
Hey there,
Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT
Holy shit! Just made this sans the meat, and it totally slaps.
Lol thanks Kara! Love to hear that you enjoyed this recipe:) Happy Friday!
easy, fairly quick, and delish! left out the parm and used coconut milk to reduce calories a bit. so so good!!
Hi Elizabeth,
Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT
My partner and I loved this! We added an entire clamshell of spinach because you can truly add as much as you want. We also love the WF chicken sausage and use it often but couldn’t track down any fresh basil this time. I added a few dollops of jarred artichoke pesto to the top. Perfect meal for the rainy first days of fall here in Boston.
Thanks again!
Hey Dan,
Amazing!! Thanks so much for making this dish and sharing your feedback, I love to hear that it was a hit! xT
Saw this recipe on Instagram and had to try it. I’ll be eating it for the next week because I made it just for me and didn’t pay attention to the “serves 6” (lol) but I’m glad I will be!! It’s perfect!
Hey Mara,
Lol oops! Thanks so much for trying this dish, I love to hear that it was enjoyed! xTieghan
So delicious and the whole family loved it!!
Hey Stephanie,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
This recipe is a keeper! Amazing, Tieghan, thank you. Definitely recommend subbing mushrooms for meat to make it veg if you’re so inclined. The Sun dried tomatoes make all the difference.
Hey Sarah,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
Recipe is delicious! I omitted the dairy, except for a final sprinkle of Parmesan on each plate. My kids inhaled this, even the spinach and sun-dried tomatoes! While omitting the dairy was a personal preference, the orzo was still plenty creamy without the milk or extra cheese.
Hey Gabriela,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
This was so incredibly flavorful and quick to put together! Perfect for my teacher lunches. I highly recommend all of your recipes to everyone. Amazing!
Hey Randi,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for trying it out! xTieghan
So good. I’m vegetarian but this looked so yummy that I had to try it. I replaced the sausage with one chipotle pepper (for a kick of heat) and then swapped the chicken stock for veggie stock. Delicious!
Hey Ashley,
Thanks so much for making this dish and sharing what worked well for you, I love to hear that it was a winner! xT
i dont have a particularly large skillet, do you think this would work to do in a dutch oven?
Hey Alexa,
Totally, a dutch oven would be great to use! I hope you love this recipe, please let me know if you give it a try! xx
I need to eat gluten free. Can I use rice instead of orzo?
Hi Emily,
I would use arborio rice for the best results, regular rice will cook differently than the orzo. I hope you love this recipe! xx
Could i use Regular chicken breasts or thighs instead of sausage?
Hi Conn,
You will want to a ground meat in this recipe, so ground chicken, turkey, or pork would all be good options. I hope you love this dish, let me know if you give it a try! xx
Can’t wait to make this. Random Question: Do you use a 3.5 qt or a 5 qt when making? I want to invest in a good pan so helpful to know the size you commonly use. Thank you!
Hi Maria,
I always say the bigger the better:) I hope you love the recipe! xx
I’ve been saving some of your recipes. This is the 1st one I tried & it came out great. Can’t wait to try more.
Hi Myra,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan