Ingredients
Equipment
Method
Brown the sausage
- Heat the olive oil in a large skillet over medium-high heat. Brown the chicken sausage slices on both sides, then remove and set aside.
Build the flavor
- Add the onion to the pan and cook for 3 minutes. Add the garlic and Italian seasoning and cook for 1 more minute, stirring until fragrant.
Cook the orzo
- Add the dry orzo and toast for 1–2 minutes. Pour in the chicken broth and heavy cream, and stir to combine.
- Bring the mixture to a simmer. Reduce heat to medium, cover, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Finish and serve
- Stir in the fresh spinach until wilted throughout. Stir in the parmesan cheese until melted, then return the sausage slices to the pan.
- Season with salt and black pepper to taste. Garnish with fresh basil and serve while creamy and glossy.
Notes
For extra gloss, stir the skillet every few minutes during the covered simmer so the orzo releases starch and turns creamy. Store leftovers covered in the refrigerator up to 3 days; reheat with a splash of chicken broth or water to loosen. Freezing is not recommended because the cream sauce can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a similar creamy texture with fewer calories.