If you need a fast and filling dinner that doesn’t leave a mountain of dishes, this garlic butter sausage and orzo recipe is a lifesaver. It’s made in one pot, takes under 30 minutes, and is packed with flavor. The mix of smoky sausage, buttery garlic sauce, and tender orzo makes it a dinner you’ll want on repeat.
Why This Recipe Works
One-pot meals are perfect for busy nights. This one is creamy, hearty, and requires minimal cleanup. You get the smoky depth from the sausage, the silkiness from the butter and garlic, and the soft chew of orzo, all in a single skillet.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 14 oz smoked sausage or kielbasa (sliced)
- 3 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1 cup orzo pasta
- 2 1/2 cups chicken broth
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup grated parmesan cheese (optional)
- Fresh parsley (for garnish)
Step-by-Step Instructions
1. Brown the Sausage
Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned on both sides, about 5-6 minutes. Remove and set aside.
2. Sauté the Garlic
In the same skillet, add butter and minced garlic. Sauté for 1 minute, stirring constantly so the garlic doesn’t burn.
3. Cook the Orzo
Stir in the dry orzo. Let it toast in the garlic butter for about 2 minutes. Then, pour in the chicken broth, pepper, and paprika. Stir and bring to a boil.
4. Simmer
Lower the heat and simmer uncovered for 10-12 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
5. Combine Everything
Add the sausage back to the skillet. Stir to combine. If using, mix in the parmesan cheese for extra richness.
6. Serve
Garnish with chopped parsley and serve hot.
Quick Cooking Tips
- Use smoked sausage for bold flavor that pairs well with garlic.
- Don’t skip toasting the orzo. It adds depth and a slight nutty taste.
- Add spinach or peas for extra color and nutrition.
Storage and Reheating
Store leftovers in a sealed container for up to 3 days in the fridge. Reheat gently on the stove or microwave with a splash of broth or water.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 610 kcal |
| Protein | 22 g |
| Fat | 36 g |
| Saturated Fat | 15 g |
| Carbohydrates | 50 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 970 mg |
Frequently Asked Questions
Can I use a different pasta instead of orzo?
Small pasta like ditalini or couscous can work, but orzo gives the best texture.
Is this dish spicy?
Not at all. But you can add red pepper flakes or hot sausage if you like heat.
Can I use pre-cooked sausage?
Yes. Just make sure to brown it for better flavor and texture.
Can I freeze this meal?
It’s best fresh. The orzo may turn mushy after freezing and reheating.
What vegetables go well with this?
Broccoli, spinach, mushrooms, or bell peppers all mix in well.
Final Thoughts
This one-pot garlic butter sausage and orzo meal is quick, flavorful, and requires almost no cleanup. Whether you’re cooking for a busy weeknight or just want something comforting, this dish delivers. It’s rich without being heavy and full of smoky, buttery flavor that keeps you coming back.
One-Pot Garlic Butter Sausage and Orzo
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 14 oz smoked turkey or beef sausage sliced (pork-free alternative to kielbasa)
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1 cup orzo pasta dry
- 2.5 cups chicken broth
- 0.25 tsp black pepper
- 0.25 tsp paprika
- 0.25 cup grated parmesan cheese optional, for richness
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Brown the sausage: Heat olive oil in a large skillet over medium heat. Add sliced sausage; cook 5–6 minutes until browned on both sides. Transfer to a plate.
- Sauté garlic: In the same skillet, melt butter. Add minced garlic; cook 1 minute, stirring to avoid burning.
- Toast orzo: Stir in dry orzo and toast 2 minutes in the garlic butter.
- Simmer: Add chicken broth, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Combine: Return sausage to the skillet and stir to coat. If using, mix in parmesan until melted.
- Serve: Garnish with chopped parsley and serve hot.