If you’re looking for a quick, comforting pasta dish that feels a little special, this 1-Pot Orzo Recipe is it!
Ready in about 30 minutes, it’s creamy, cozy, and loaded with flavor without being heavy. Think of it as a more sophisticated, veggie-packed version of mac and cheese.
Orzo pasta is one of my favorite ingredients because it cooks fast, absorbs flavors beautifully, and works as a side dish or main course. This one-pot method makes cleanup easy and guarantees a silky, risotto-style finish. Make it for dinner, then eat it for lunch the next day—it’s great for meal prep.
What is Orzo?
Orzo (pronounced OR-zoh) is a small, rice-shaped pasta made from wheat. While it looks like rice at first glance, it’s 100% pasta and cooks in less time than rice. In Italian cooking, orzo is often used in soups, pasta salads, and creamy skillet dishes like this one.
Ingredients You’ll Need
- Orzo pasta: The star of this dish. Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavor beautifully. Use regular orzo, or swap in a gluten-free version if needed.
- Chicken sausage (or cooked chicken): Adds lean protein and savory depth. I recommend fully cooked chicken sausages—slice them before adding to the pan. Leftover cooked chicken or rotisserie chicken works just as well. Vegetarian option: Skip the chicken sausage.
- Chicken broth/stock or vegetable stock: Chicken stock infuses the orzo with rich flavor as it simmers, similar to making risotto. Use veggie stock if you prefer. If you’re out of stock, water will work in a pinch, but stock makes it much more flavorful.
- Parmigiano Reggiano: A nutty, salty cheese that melts into the orzo, creating a creamy texture without heavy cream. Use real Parmigiano Reggiano if you can. It’s naturally lactose-free and adds a layer of authentic Italian flavor. Pecorino Romano is a good substitute if you like a sharper bite. To keep any dish creamy, avoid pre-grated cheese as it contains anti-caking agents and prevent creaminess.
- Baby spinach: Adds color, texture, and a nutritional boost. It looks like too much at first, but it cooks down significantly. Use about a 5-ounce bag or 5 large handfuls.
- Cherry tomatoes: Bring sweetness and acidity that balance the creaminess. Grape tomatoes halved lengthwise work well, but any small tomatoes will do.
- Fresh lemon juice: Essential for brightness. Always use freshly squeezed lemon juice—it pulls all the flavors together at the very end.
- Salt and freshly ground black pepper. Always!
- Optional capers: Add briny, tangy flavor if you have them on hand.
How to Make This 1-Pot Orzo Pasta
For detailed instructions, refer to the printable recipe card below.
- Cook the sausage. In a large skillet or Dutch oven, heat sliced chicken sausage until lightly browned. Remove and set aside.
- Toast the orzo. Add the dry orzo to the same pan and toast for 1–2 minutes for extra flavor.
- Simmer in stock. Add stock and bring to a gentle simmer. Stir occasionally until most of the liquid is absorbed.
- Add veggies. Stir in spinach and tomatoes; they’ll cook down quickly.
- Finish creamy. Stir back in sausage, add Parmigiano Reggiano, and turn off the heat. Stir in lemon juice right before serving.
Tips for the Best Orzo Pasta
- Remember the ratio: 1 pound of orzo to 4 cups of stock. (1:4 ratio of orzo to liquid)
- Stir like risotto: Keeps the orzo creamy without cream.
- Don’t skip lemon juice: Always add it at the end for brightness.
- Leftovers tip: Store in an airtight container up to 3 days. Add a splash of stock or water when reheating.
Orzo Recipe Variations & Substitutions
- Add Extra flavor: I love to add capers to this dish for that briny bite. Roasted red peppers, sun-dried tomatoes, or mushrooms added with the cherry tomatoes would also be nice.
- Add Herbs: I like to keep recipes like this simple for weeknights, and the sausage and stock add a lot of flavor. If you happen to have fresh herbs on hand, like basil or parsley, add a few tablespoons of chopped fresh herbs at the end for even more flavor.
- Make It Vegetarian: Leave out the chicken. If vegan is important, use veggie stock and omit the parm.
- Dairy-Free: Skip the cheese and use nutritional yeast + extra salt.
- Gluten-Free: Use gluten-free orzo (available in many stores).
- Extra creamy: Stir in 2 tablespoons of cold butter right before adding the parmesan; stir well to incorporate and melt into the stock. Cold butter emulsifies when stirred constantly into warm pasta.
How to Store Cooked Orzo
- Store leftover orzo in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of water or stock and stir to bring back the creamy texture.
This dish tastes best fresh, but you can also freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with extra liquid as needed.
Print
Description
This creamy 1-pot orzo recipe is the ultimate easy weeknight dinner. Ready in just 30 minutes, it combines tender orzo pasta, chicken sausage, spinach, tomatoes, and Parmigiano Reggiano for a comforting, flavor-packed meal the whole family will love.
- Heat a high-sided skillet or Dutch oven over medium-high heat.
- Add 1 teaspoon of extra virgin olive oil and sliced chicken sausage or cooked chicken breast, cooking for 5-6 minutes until heated through and browned along the edges. (Chicken sausages are already cooked, so you’re just heating them up and browning them a little). Remove the sausages or chicken and set aside on a plate, leaving any bits in the pan.
- Turn the same pan to medium heat with 2 tablespoons of olive oil. Add in minced shallot and sauté until soft, not brown, for 2-3 minutes.
- Turn up the heat and add the dry orzo. Stir to coat, letting the pasta lightly toast for 2-3 minutes.
- Turn heat to high and add your chicken broth/veggie stock. Bring to a boil, then reduce to a simmer over medium heat. Add 2 teaspoons of sea salt if your stock is low-sodium.
- Simmer for 6-7 minutes until the pasta is al dente and most of the liquid is absorbed. Give it a few big stirs every minute to bring out some of the pasta’s starch (similar to how you make risotto).
- Once the orzo looks creamy and has absorbed most of the stock, stir in 1/2 cup water and add 1 cup of grated parmesan, stirring until well incorporated.
- Add a few spins of freshly ground black pepper then fold in the sliced tomatoes and spinach and cook another 5 minutes until the tomatoes are nice and soft and the spinach has wilted down.
- Turn the heat off and stir in the lemon juice. You can also use your capers as a garnish, if you’d like.
- Serve hot. 1-Pot Orzo will keep in the fridge, covered, for up to 3 days.
Notes
Cherry tomatoes add sweetness and work beautifully in this recipe—grape tomatoes are another good option.
Orzo cooks quickly, usually in 7–10 minutes. For al dente, the pasta should still be slightly firm to the bite.
Stir often as the orzo cooks to release starch and create a creamy texture. Taste as you go, and add salt if needed.
If the mixture bubbles too much, reduce the heat to low. Add a splash of water or stock if it thickens too much.
Allow orzo to cool before storing in the refrigerator (covered, up to 3 days). Add a little stock or water when reheating to loosen it back up.
This dish is best fresh, but you can freeze it for up to 3 months if you’d like to make it ahead.
Orzo Recipe FAQ
Is orzo pasta or rice?
Orzo may look like rice, but it’s actually pasta made from wheat. It cooks much faster than rice and has a tender, slightly chewy bite. Think of it as the best of both worlds—comforting like pasta, but versatile like rice.
Can I make this orzo recipe ahead of time?
Yes, this orzo recipe is great for meal prep. Cooked orzo keeps well in the fridge for up to 3 days in an airtight container. Reheat it gently on the stove with a splash of stock or water to bring back the creamy texture.
What’s the ratio of water to orzo?
For this risotto-style method, use 4 cups of stock (or water) for every 1 pound of dry orzo. If you’re boiling it separately like traditional pasta, cook it in a large pot of salted water and drain.
Is orzo healthier than rice?
Orzo has more calories than rice, but it also provides protein and complex carbohydrates. Both can fit into a balanced diet. If you want a lighter option, try using whole wheat orzo or a gluten-free variety.
What does orzo taste like?
Orzo tastes just like pasta—it’s neutral, slightly nutty, and soaks up whatever flavors you cook it in. That’s why it works beautifully in creamy recipes like this one.
Can I make this recipe vegetarian?
Absolutely. Just leave out the chicken sausage and use vegetable stock instead of chicken stock. The orzo will still turn out creamy and flavorful.
What cheese is best for orzo pasta?
Parmigiano Reggiano is my go-to because it melts smoothly and adds rich, nutty flavor. Pecorino Romano works if you prefer something sharper, or you can use a dairy-free Parmesan alternative.
Can I freeze cooked orzo?
I don’t recommend freezing this dish because the pasta can turn mushy when reheated. If you need to store it, refrigerate instead and enjoy within 3 days.
What to serve with orzo pasta?
This one-pot orzo recipe works perfectly as a main dish, but you can pair it with:
- A simple green salad
- Roasted or steamed vegetables
- Garlic bread or focaccia
- Grilled fish or shrimp for extra protein
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