One Pot Creamy Sun-Dried Tomato Orzo Recipe

Introduction

This One Pot Creamy Sun-Dried Tomato Orzo is a comforting and flavorful meal perfect for busy weeknights. Combining spicy Italian chicken sausage with tender orzo and fresh vegetables, it’s creamy, savory, and comes together quickly in just one pot.

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, for garnish

Instructions

1. Step 1: In a large skillet over medium heat, brown the spicy Italian chicken sausage for about 5 to 8 minutes until fully cooked.
2. Step 2: Add the chopped shallot, garlic, dried oregano, and dried thyme to the skillet. Cook for about 3 minutes until fragrant.
3. Step 3: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
4. Step 4: Pour in the chicken broth and add the Dijon mustard. Bring the mixture to a boil.
5. Step 5: Add the dry orzo pasta and shredded zucchini. Cook, stirring often, for about 6 minutes until the orzo is al dente.
6. Step 6: Mix in the fresh baby spinach, pour in the coconut milk or heavy cream, and sprinkle the grated parmesan over the top.
7. Step 7: Stir everything together until creamy, then remove from heat.
8. Step 8: Serve the orzo topped with fresh basil leaves. Enjoy!

Tips & Variations

• Use regular heavy cream instead of coconut milk for a richer, classic creaminess.
• Add a pinch of red pepper flakes for extra heat if you like your dish spicier.
• Swap out the Italian sausage for ground turkey or chicken for a lighter option.
• For a vegetarian version, omit the sausage and add sautéed mushrooms or chickpeas.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tomatoes instead of sun-dried tomatoes?

Regular tomatoes will add moisture but won’t provide the same concentrated sweet and tangy flavor. If using fresh tomatoes, roast or sauté them first to enhance their taste.

Is it possible to make this recipe dairy-free?

Yes, substitute the parmesan with a dairy-free cheese alternative and use canned coconut milk instead of heavy cream to keep it creamy yet dairy-free.

One Pot Creamy Sun-Dried Tomato Orzo Recipe

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★★★★★

4.9 from 122 reviews

This One Pot Creamy Sun-Dried Tomato Orzo is a rich and flavorful Italian-inspired dish combining spicy chicken sausage, sun-dried tomatoes, and tender orzo pasta. Cooked all in one skillet, it’s an easy and comforting meal with a creamy texture thanks to parmesan and coconut milk or cream, enhanced with fresh spinach and zucchini for a nutritious finish.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Protein and Aromatics

• 3/4 pound ground spicy Italian chicken sausage
• 1 shallot, chopped
• 2 cloves garlic, chopped

Herbs and Seasonings

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 2 teaspoons dijon mustard

Liquids and Dairy

• 4 cups low sodium chicken broth
• 1/2 cup canned coconut milk or heavy cream
• 1 cup grated parmesan cheese

Vegetables and Pasta

• 1 pound dry orzo pasta
• 2 small zucchini, shredded
• 2 cups fresh baby spinach
• Fresh basil for topping

Instructions

1. Brown the Sausage and Sauté Aromatics: In a large skillet set over medium heat, brown the ground spicy Italian chicken sausage for about 5 to 8 minutes until cooked through. Add the chopped shallot, garlic, dried oregano, and thyme, then cook for about 3 minutes until fragrant and aromatic. Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes to meld the flavors.
2. Add Broth and Mustard, Bring to Boil: Pour in the low sodium chicken broth and stir in the dijon mustard. Bring the mixture to a boil to prepare for cooking the pasta.
3. Cook the Orzo and Vegetables: Add the dry orzo pasta and shredded zucchini to the skillet. Cook, stirring often, for about 6 minutes or until the pasta is al dente and the zucchini softens slightly.
4. Add Spinach and Cream, Finish with Cheese: Stir in the fresh baby spinach, pour in the coconut milk or heavy cream, and sprinkle the grated parmesan cheese over the top. Stir the mixture until it becomes creamy and the spinach wilts.
5. Serve and Garnish: Remove the skillet from heat, serve the orzo warm, and top with fresh basil leaves for a fragrant and colorful finish.

Notes

• You can substitute chicken broth with vegetable broth for a lighter flavor.
• Use heavy cream for a richer, more indulgent dish or coconut milk for a dairy-free option.
• Adjust the amount of spicy sausage or use mild sausage depending on your heat preference.
• Shredded zucchini adds moisture and nutrition; feel free to add other vegetables like bell peppers or mushrooms.
• Fresh basil can be substituted with fresh parsley or oregano for variation in flavor.
• This dish is ideally eaten fresh but can be refrigerated and gently reheated.

Keywords: one pot meal, creamy orzo, sun-dried tomatoes, Italian sausage, quick dinner, one skillet pasta, creamy pasta, healthy pasta dish