One Pot Garlic Butter Sausage and Orzo

This dish is so easy and so full of flavor. Picture savory sausage, tender orzo, and garlic butter—all cooked together in one pot. I made it once, and now it’s one of my weeknight dinner go-tos.

The sausage adds a nice, meaty bite, and the garlic butter sauce makes everything rich and comforting. The orzo soaks up all that goodness, making every bite flavorful and satisfying. Best part? It’s all made in one pot, so less cleanup!

If you want a quick, hearty meal that’s packed with flavor, this is it. Perfect for busy nights or when you want something that feels like comfort food without the hassle. I always make extra—this one gets devoured fast.

Let’s make it together! This one-pot garlic butter sausage and orzo is simple, tasty, and comes together in no time. You won’t believe how easy and delicious it is!

Why You’ll Love This Recipe

• One-Pot Wonder: Everything cooks in a single pan, so cleanup is super easy.
• Full of Flavor: The garlic butter base infuses every bite with rich, savory goodness.
• Family Friendly: Both kids and adults love this creamy orzo and sausage combo.
• Quick Dinner Solution: Ready in about 30 minutes—fast enough for busy weeknights.
• Comfort Food Classic: Creamy orzo, smoky sausage, and garlic butter? It’s comfort on a plate.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: ~35 minutes

Servings:

• Serves 4–6 as a main dish.
• Need to serve more? Double the recipe—just use a deeper pan.

Difficulty:

• Beginner-friendly. No fancy techniques. Just real, simple cooking.

Required Kitchen Tools

• Large deep skillet or sauté pan (with lid)
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Box grater (if grating Parmesan fresh)

Ingredients

Here’s what you’ll need to make this flavorful one-pot meal. All ingredients are pantry and fridge staples, which makes this recipe even easier to throw together.

Main Ingredients

• 1 lb smoked sausage, sliced into ¼-inch rounds (kielbasa or andouille work great)
• 2 tablespoons butter
• 4 garlic cloves, minced
• 1 cup orzo pasta, uncooked
• 2 cups chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese

Seasonings & Garnish

• 1 tsp dried parsley
• ½ tsp paprika (smoked or sweet)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Variations for One Pot Garlic Butter Sausage and Orzo

• Add Veggies: Stir in spinach, peas, or chopped bell peppers for color and nutrients.
• Spice It Up: Use spicy andouille sausage or a pinch of red pepper flakes.
• Cheese Swap: Try Pecorino Romano or even a bit of mozzarella for a cheesier finish.
• Make it Lighter: Swap heavy cream for half-and-half or whole milk—just simmer longer to reduce.
• Make it Meatless: Use plant-based sausage or mushrooms instead.

How to Make One Pot Garlic Butter Sausage and Orzo

Let’s break it down, step by step. This dish is as simple as it gets—everything cooks together in one pan for a smooth, creamy finish and minimal cleanup.

1. Brown the Sausage

Place a large skillet over medium heat.
Add the sliced sausage (no oil needed yet—sausage has fat).
Cook for about 4–5 minutes, turning occasionally, until lightly browned.
Remove the sausage and set aside.

2. Sauté the Garlic

In the same pan, reduce heat to medium-low.
Add 2 tablespoons of butter and let it melt.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Don’t let it burn—it should smell warm and buttery.

3. Toast the Orzo

Pour the uncooked orzo into the pan with the garlic butter.
Stir for 2–3 minutes until the orzo starts to toast slightly and turn golden. This gives it a deeper flavor.

4. Add Liquid & Simmer

Pour in the chicken broth and heavy cream.
Stir everything together and bring to a gentle simmer.
Add the dried parsley, paprika, a pinch of salt, and pepper to taste.
Cover the pan, reduce heat to low, and cook for about 10–12 minutes.
Stir occasionally so nothing sticks to the bottom. The orzo should be tender and creamy by the end.

5. Add the Sausage & Finish

Once the orzo is cooked, stir the browned sausage back into the pan.
Add the grated Parmesan cheese and stir until melted and creamy.
Taste and adjust seasoning if needed—more salt, pepper, or even extra cheese.

Serving Suggestions

This dish is rich and comforting all on its own, but here are a few ways to round out your meal:

• With a Simple Salad: A crisp green salad with lemon vinaigrette balances the richness.
• Garlic Bread or Rolls: For soaking up all that creamy orzo goodness.
• Steamed Veggies: Broccoli, green beans, or sautéed zucchini work beautifully.

Storing One Pot Garlic Butter Sausage and Orzo

This dish stores really well, making it perfect for leftovers or meal prep.

• In the Fridge: Store in an airtight container for up to 4 days.
• To Reheat: Add a splash of water or milk and warm it on the stove or in the microwave. Stir occasionally to keep it creamy.
• Not Freezer-Friendly: Because of the cream, freezing may change the texture and make it grainy.

Tips and Tricks for Success

• Use Good-Quality Sausage: The better the sausage, the deeper the flavor in the final dish.
• Toast the Orzo: Don’t skip this step—it adds a nutty depth that makes a big difference.
• Stir Often: Especially during simmering. Orzo can settle and stick to the bottom of the pan if left alone.
• Add Liquid if Needed: If it gets too thick before the orzo finishes cooking, just stir in a bit more broth or water.
• Fresh Parmesan Works Best: It melts smoother and adds richer flavor than the pre-shredded kind.

Nutrition

Here’s a general estimate for 1 serving (based on 6 servings total):

Nutrient	Amount (per serving)
Calories	~480
Protein	18g
Carbohydrates	34g
Fat	30g
Saturated Fat	14g
Fiber	2g
Sugar	3g
Sodium	860mg
Calcium	180mg

Note: Nutrition values are approximate and can vary based on the exact ingredients used.

One Pot Garlic Butter Sausage and Orzo FAQs

Can I use rice instead of orzo?
It’s possible, but rice requires more liquid and longer cooking time. Stick with orzo for best results.

What type of sausage works best?
Smoked kielbasa or andouille works great. Choose one with bold flavor and low moisture.

Can I make this dish ahead?
Yes. It keeps well in the fridge for 3–4 days. Just reheat with a splash of broth or milk.

Is this recipe spicy?
Not by default. If you want heat, try spicy sausage or add crushed red pepper flakes.

Can I use milk instead of cream?
You can, but it won’t be as rich. If using milk, simmer longer to let it thicken.

Conclusion

I make this recipe when I want something warm, creamy, and filling without much effort. The garlic butter and sausage bring comforting depth, and orzo makes it feel like a fancy risotto with half the work. Whether it’s a rainy weeknight or a lazy Sunday, this dish just hits right. It’s satisfying, simple, and always a hit at the table.