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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.
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
Servings: 6
Calories Per Serving: 630 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
This post was originally published on September 12, 2022
So. Much. Flavor! My husband has declared this as one of his favorite meals. So hearty, and full of vegetables. I wouldn’t change a single thing about this recipe. Although, I used mild italian sausage (casings removed) and it was excellent. The fact that it’s also a one pan, easy to come together type of meal…I would have given 6 stars if I could.
Hey Meagan,
Happy Monday! I’m grateful you made this recipe and for your comment, so glad it was enjoyed!
I added a full can instead of half a can of coconut milk and chicken sausage. It was so good and creamy! I will be making it again and again!
Hey Bridget,
Perfect! Love to hear this recipe turned out nicely for you, thanks for making it! Happy Holidays!🎁🎄
Wow! This is being added to my meal rotation.
Hi Sydney,
Yay! Love to hear this recipe turned out nicely for you, I appreciate you making it! Happy Holidays!
My son showed me the recipe and we cooked it together, delicious. We will make it again. It’s a keeper
Hi Monica,
Fantastic! Thanks for making this recipe, I’m so glad it was enjoyed! Happy Sunday!
Hello! Is there any reason an alternate pasta shape wouldn’t work here? All I’ve got is linguine and penne and I’m trying to avoid an extra trip to the grocery store. 🙂
Hey there,
You could use another pasta, but I would use something small in size, similar to the orzo.
Please let me know if you have any other questions!
Delicious and perfect for a chilly fall evening. Next time I might use sweet sausage to let the other ingredients shine a bit more (though the spicy sausage didn’t overwhelm). Looking forward to making it again soon!
Thanks so much, Ann! I appreciate you trying this recipe, so glad it was enjoyed! Have a great fall weekend!
I’ve made this is recipe several times and it’s delicious. I do have to cook it quite a bit longer for my orzo to be cooked through. The other issue I have is that if I don’t mix it frequently, the orzo sticks really heavily to my pot. I’ve tried different pots and can’t quite figure it out. Seems like something between the zucchini and the starch in the pasta makes it stick. Anyone have tips on this? But regardless, I love this recipe and so do my family and friends.
Hey Chrissy,
Happy Friday!🎃 Thanks a bunch for making this recipe and your comment, I’m so glad it was enjoyed! Yes, you have to stir often, that is pretty normal:)
Hi Tieghan! I made this last night and love it. I used a mild pork sausage and used some arrabbiata spices to perk it up. The only other difference is that I used dried basil instead of thyme. Thanks for another great recipe that I’m sure I will make again.
Hey Debra, Big thanks for making this recipe and sharing back. So glad it hit the spot! Have a great Friday!
Would this freeze well? If so, would you suggest freezing prior to baking, or after?
Hi Meghan,
Sure, I would freeze after baking. I hope you love this recipe, please let me know if you give it a try! xx
I have made this one many times, though I’ve tweaked it a bit to my taste (why do so many of your recipes call for mustard? can’t stand the stuff so I just leave it out). It also works well with sun-dried tomatoes in a bag, which is good since I can’t always find the oil-packed ones. I do cook the orzo for about 12 minutes, because otherwise it’s crunchy.
Hi Tina,
Thanks for making this recipe so often and sharing your feedback! I love the tang from the mustard:) So glad to hear you are able to adjust to your liking! xx
This was gorgeous, will be making again. I added chicken just because I like it
Hey Suzannah,
Amazing!! Love to hear this recipe was enjoyed, I appreciate you making it! Have the best weekend:) xx
Probably because mustard is amazing and makes everything better. Why ask her such a silly question? If you know you aren’t a fan of mustard, you should probably keep that to yourself. I will have extra mustard in my dinner tonight for you Tina.
This turned out great! Love a one-pot meal. I didn’t quite have a full pound of orzo but it still turned out perfect. I used coconut milk.
Hi Ashleigh,
Love to hear this! Thanks so much for making this recipe and your comment! Happy Thanksgiving! XxT
Just made this and it’s so delicious!! Will definitely be making again and again!
Thanks so much, Laura! Love to hear that you enjoyed this recipe and I appreciate you trying it! x
This was really good and quite easy! I didn’t use a second zucchini because it seemed like a lot but, in retrospect, totally could have and it would have been absolutely fine. Will absolutely be making again!
Hey Sierra,
Happy Monday!! Love to hear that this recipe turned out nicely for you. Thanks for making it and your comment! Xx
If I could give this 100 stars I would! So quick and simple. Everyone in the fam loved- including the 3 year old who had thirds! I didn’t have white wine on hand but subbed for a little less than 1/3 cup Marsala and it still turned out great.
Hey Lindsey,
Thank you so much for making this recipe and your feedback, love to hear it was enjoyed! Happy Memorial Day! xT