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Close-up of glossy thick white cream sauce coating orzo pasta with seared chicken sausage slices showing charred edges. (Chicken Sausage Orzo)

Chicken Sausage Orzo with Creamy Parmesan and Broccoli

A luxurious and easy weeknight dinner featuring seared chicken sausage rounds and bright broccoli nestled in a glossy, thick parmesan cream sauce. Perfectly balanced with red pepper flakes and fresh parsley for a restaurant-quality finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 oz Chicken Sausage sliced into 1/2-inch rounds
  • 1.5 cups (300g) Dry Orzo Pasta
  • 2 cups (150g) Broccoli Florets small florets
  • 1 cup (240ml) Heavy Cream
  • 2.5 cups (600ml) Chicken Broth low-sodium
  • 1/2 cup (50g) Parmesan Cheese finely grated, plus extra for garnish
  • 2 cloves Garlic minced
  • 1 tbsp (15ml) Extra Virgin Olive Oil plus more if needed
  • 1/2 tsp Red Pepper Flakes
  • 2 tbsp Fresh Parsley chopped

Equipment

  • 1 Heavy-bottomed skillet Cast iron or stainless steel preferred for searing.
  • 1 Steamer Basket Used for the broccoli florets.

Instructions
 

Sausage and Broccoli Prep
  1. Heat oil in a skillet over medium-high heat. Add sausage rounds and sear for 2-3 minutes per side until golden-brown charred edges appear. Remove and set aside.
  2. Steam broccoli florets until bright green and tender-crisp (about 4 minutes). Rinse with cold water to stop cooking.
Orzo and Sauce
  1. In the same skillet, sauté garlic for 1 minute. Add dry orzo and toast for 2 minutes until slightly golden.
  2. Add chicken broth and simmer on medium-low for 8-10 minutes until liquid is mostly absorbed and orzo is al dente.
  3. Stir in heavy cream and simmer until thickened. Turn off heat, stir in parmesan cheese until a glossy, thick white sauce forms.
Assembly
  1. Divide orzo into bowls. Top with seared sausage and broccoli. Finish with a heavy dusting of parmesan, red pepper flakes, and fresh parsley.

Notes

Ensure you sear the sausage until dark edges form for the best flavor contrast.
Always grate your own parmesan for a smoother, glossier sauce.
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