One Pot Chicken Sausage Baked Orzo
Updated Sep 20, 2026
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One Pot Chicken Sausage Baked Orzo combines browned chicken sausage and tender orzo in marinara sauce with plenty of melty mozzarella and Parmesan. Everything cooks in one pan for an easy, cheesy dinner with minimal cleanup.
If you love easy one pan orzo recipes, try my One Pan Sun-Dried Tomato Chicken Orzo or One Pot Spicy Italian Sausage Orzo next.
🐝 Quick Look: One Pot Chicken Sausage Baked Orzo
- What it is: Chicken sausage and orzo baked in marinara sauce with mozzarella and Parmesan.
- Why you’ll love it: It’s cheesy, saucy, satisfying, and made all in one pan.
- Time: 10 minutes prep, 35 minutes cook time, 45 minutes total.
- Main ingredients: Chicken sausage, orzo, marinara sauce, mozzarella, and Parmesan.
- Best for: An easy weeknight dinner with minimal cleanup.
Why You’ll Love This Recipe
- Easy one pan dinner: The sausage, orzo, tomato sauce, and cheese all cook in the same pan for minimal cleanup. If you love one pan orzo recipes, try my One Pan Creamy Parmesan Orzo with Shrimp or One Pan Sun-Dried Tomato and Boursin Cheese Orzo next.
- Extra cheesy: Mozzarella gets melty and Parmesan adds flavor. My One Pot Orzo Mac and Cheese is another easy option when you’re craving something cheesy.
- Lots of flavor with minimal prep: Using fully cooked chicken sausage and your favorite jarred marinara keeps this recipe really simple without sacrificing flavor. You can also use my Easy San Marzano Tomato Sauce if you have a few extra minutes!
- Easy weeknight dinner: It’s hearty enough on its own, or serve it with a simple salad or Air Fryer Baby Broccoli.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Chicken sausage: I used fully cooked Amylu Roasted Garlic & Asiago Chicken Sausage, but your favorite variety will work.
- Marinara sauce: Use a good-quality jarred marinara or homemade sauce. I used Rao’s Marinara here.
- Orzo pasta: The orzo cooks directly in the tomato sauce and chicken broth, so there’s no need to boil it separately.
Tips and Substitutions
- Choose your chicken sausage: I used fully cooked roasted garlic and Asiago chicken sausage, but your favorite variety will work. Different varieties have different salt and seasoning levels, so adjust as needed.
- Use reduced-sodium broth: This gives you more control over the salt since the sausage, marinara, and cheeses all add plenty of flavor.
- Keep extra broth nearby: Orzo can vary by brand. If it needs more time but the pan is looking dry, stir in a splash of broth and continue baking.
- Don’t overbake the orzo: It should be al dente and still a little saucy when it comes out of the oven. It will continue to absorb the sauce as it rests.
- Shred your own cheese: Freshly shredded mozzarella and Parmesan will melt more smoothly than pre-shredded cheese.
- Use your favorite marinara: A good-quality jarred marinara works great, or make it with my Easy San Marzano Tomato Sauce for a homemade option.
How to Make One Pot Chicken Sausage Baked Orzo
See the recipe card below for full instructions and exact amounts.
- Brown the sliced chicken sausage in olive oil.
- Add the garlic, orzo, and seasonings and stir to combine.
- Stir in the chicken broth and marinara, then top with mozzarella and Parmesan.
- Bake uncovered until the orzo is tender and the cheese is melted and bubbly.
- Broil, if desired, until the cheese is golden brown on top.
- Let the baked orzo rest, then finish with fresh basil and Parmesan.
Recipe FAQs
Can I make One Pot Chicken Sausage Baked Orzo without an oven-safe pan?
Yes. Prepare the recipe through the stovetop steps in a regular pan, then transfer everything to an oven-safe baking dish before adding the cheese and baking.
Can I use uncooked chicken sausage in One Pot Chicken Sausage Baked Orzo?
Yes, but I tested this recipe with fully cooked chicken sausage. If using uncooked chicken sausage, brown it well during the first step and make sure it reaches 165°F by the time the orzo is finished baking.
Can I add vegetables to One Pot Chicken Sausage Baked Orzo?
Yes. Spinach is an easy addition and can be stirred in before topping with cheese and baking.
More Orzo Favorites
One Pot Chicken Sausage Baked Orzo
This One Pot Chicken Sausage Baked Orzo is cheesy, saucy, and packed with savory chicken sausage. It’s an easy, comforting dinner made all in one pan.
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 12 ounces Chicken Sausage, sliced into half-moons
- 4 cloves Garlic, minced
- 1 cup Orzo Pasta, uncooked
- ½ teaspoon Dried Oregano
- ¼ teaspoon Red Pepper Flakes
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 1 cup Reduced Sodium Chicken Broth
- 2 cups Marinara Sauce
- ¾ cup Low Moisture Mozzarella Cheese, shredded
- ¼ cup Parmesan Cheese, shredded, additional for serving
- Fresh Basil, for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Brown the sausage: Heat the olive oil in a large oven-safe pan over medium heat. Add the chicken sausage and cook for about 5 minutes until browned.
- Toast the orzo: Add the garlic and orzo and cook for 1–2 minutes, stirring often. Add the oregano, red pepper flakes, salt, and black pepper and stir until fragrant, about 30 seconds.
- Add the sauce: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the marinara sauce. Increase the heat slightly, bring to a simmer, and cook for about 2 minutes, stirring occasionally.
- Add the cheese and bake: Sprinkle the mozzarella and Parmesan evenly over the top. Bake uncovered for about 20 minutes, until the orzo is al dente, the sauce has thickened, and the cheese is melted and bubbly. Broil for about 2 minutes for a more golden top, if desired.
- Finish: Let the orzo rest for at least 5 minutes before serving. It will be very hot and will continue to set as it rests. Top with fresh basil and additional Parmesan.
Notes
- Chicken sausage: I used fully cooked Amylu Roasted Garlic & Asiago Chicken Sausage, but you can use your favorite variety. Different varieties have different sodium and seasoning levels, so adjust the salt and seasonings as needed.
- Chicken broth: I recommend reduced-sodium chicken broth for better control over the salt level. If using regular chicken broth, you may not need the additional kosher salt.
- Marinara sauce: Use your favorite jarred or homemade marinara sauce. My Easy San Marzano Tomato Sauce also works well.
- Cheese: For the best melt, shred the mozzarella and Parmesan yourself rather than using pre-shredded cheese.
- Broiling: The optional broil gives the cheese a nicely browned and bubbly finish. Watch it closely because the cheese can burn quickly under the broiler.
- Orzo consistency: The orzo should be al dente and still slightly saucy when it comes out of the oven. It will continue to absorb the sauce as it rests. If the orzo needs more cooking time but the pan is looking dry, stir in a splash of additional broth.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Add a splash of broth or water when reheating if the orzo has absorbed too much sauce.
Nutrition
Calories: 461kcal, Carbohydrates: 42g, Protein: 27g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 76mg, Sodium: 1819mg, Potassium: 548mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1027IU, Vitamin C: 11mg, Calcium: 211mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This is a perfect one pan weeknight dinner that your whole family will love! It kind of tastes like pizza so who doesn’t love that?
Whole family loved this one! Great flavor and minimal dishes. Thanks so much for sharing this one!