Creamy Sun Dried Tomato Orzo Pasta

Here is my favorite sun dried tomato orzo pasta recipe, with tender orzo, tangy sun dried tomatoes, fresh herbs, garlic, and a splash of white wine that brings it all together.

This pasta is my go-to weeknight dinner when I need something quick but still want the family to think I spent hours in the kitchen. The kids love the little rice-shaped pasta, and I love that it’s ready in under 30 minutes.

What Kind of Sun-Dried Tomatoes Should I Use?

For this orzo recipe, you’ll want to use oil-packed sun-dried tomatoes rather than the dry-packed ones you sometimes see in bags. The oil-packed variety are already soft and ready to chop, plus they bring extra flavor from the oil they’ve been stored in. You can find them in jars in the pasta aisle or sometimes in the deli section of your grocery store. If you only have dry-packed sun-dried tomatoes on hand, you can rehydrate them by soaking in warm water for about 15 minutes before chopping, though the oil-packed ones will give you better results and save you a step.

Options for Substitutions

This pasta dish is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Spicy Italian chicken sausage: Regular Italian sausage works great, or you can use ground turkey, ground chicken, or even crumbled turkey sausage. If you want to keep it vegetarian, try plant-based sausage or skip the meat entirely.
• Orzo pasta: Don’t substitute orzo with other pasta shapes – its small, rice-like size is key for this one-pot cooking method. Other small pastas like ditalini or small shells could work, but orzo really is best here.
• Sun-dried tomatoes: If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for 10 minutes first. You can also use chopped fresh tomatoes, but add them at the very end since they won’t need as much cooking time.
• Zucchini: Yellow squash works just as well, or you can use chopped bell peppers or mushrooms for a different texture.
• Coconut milk or heavy cream: These are pretty interchangeable – heavy cream will be richer, while coconut milk adds a subtle sweetness. Half-and-half or whole milk work too, just use a bit less liquid.
• Baby spinach: Chopped regular spinach, arugula, or even kale (remove the stems first) all work well. Just add heartier greens like kale a minute or two earlier.

Watch Out for These Mistakes While Cooking

The biggest mistake when making orzo pasta is treating it like rice – orzo needs to be stirred frequently to prevent it from sticking to the bottom of the pan and turning into a clumpy mess.

Another common error is adding the zucchini too early, which will turn it into mush, so wait until the last few minutes of cooking to stir it in along with the spinach.

Don’t let your broth boil too vigorously once you add the orzo, as a gentle simmer will help the pasta cook evenly and absorb the liquid properly without becoming mushy.

Finally, remove the pan from heat before stirring in the coconut milk and parmesan cheese – adding them to a hot pan can cause the dairy to curdle and ruin the creamy texture you’re going for.

What to Serve With Sun Dried Tomato Orzo Pasta?

This hearty orzo pasta is pretty filling on its own, but I love serving it with a simple Caesar salad or mixed greens with a light vinaigrette to balance out all those rich flavors. A crusty piece of garlic bread or focaccia is perfect for soaking up any extra sauce at the bottom of your bowl. If you want to make it a bigger meal, grilled chicken breast or some roasted vegetables like bell peppers and asparagus work really well alongside this dish. Since the pasta already has plenty going on with the sausage and veggies, keeping the sides simple is usually the way to go.

Storage Instructions

Refrigerate: This orzo pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they meld together overnight! Just keep in mind that the pasta will absorb some of the liquid as it sits, so it might look a bit thicker the next day.

Freeze: You can freeze portions of this pasta for up to 3 months in freezer-safe containers. I like to freeze it in individual serving sizes so I can grab just what I need. The zucchini and spinach might change texture slightly after freezing, but it still tastes great.

Reheat: When reheating, add a splash of chicken broth or water to loosen it up since the orzo soaks up liquid over time. Warm it gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals. You might want to stir in a bit of fresh parmesan and basil to brighten it up again.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 110-120 g
• Fat: 120-130 g
• Carbohydrates: 200-220 g

Ingredients

For the orzo skillet:

• 3/4 lb hot italian ground chicken sausage
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 cup sun-dried tomatoes (in oil), chopped
• 4 cups low-sodium chicken broth
• 2 tsp dijon mustard
• 1 lb uncooked orzo
• 2 small zucchini, grated

To finish:

• 2 cups baby spinach leaves
• 1/2 cup coconut milk or heavy cream
• 1 cup parmesan, grated
• Fresh basil, for garnish

Step 1: Brown the Chicken Sausage and Sauté Aromatics

• 3/4 lb hot Italian ground chicken sausage
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 cup sun-dried tomatoes (in oil), chopped

In a large skillet set over medium heat, brown the hot Italian ground chicken sausage, breaking it up as it cooks, for about 5 to 8 minutes.

Once browned, add the diced shallot, minced garlic, dried oregano, and dried thyme.

Continue to cook, stirring often, until the mixture becomes fragrant and the shallots are softened, about 3 minutes.

Next, add the chopped sun-dried tomatoes and cook for another 2 minutes, allowing their flavor to infuse the sausage and aromatics.

Step 2: Simmer the Orzo with Broth, Zucchini, and Dijon

• 4 cups low-sodium chicken broth
• 2 tsp dijon mustard
• 1 lb uncooked orzo
• 2 small zucchini, grated

Pour in the chicken broth and add the dijon mustard to the skillet.

Stir to combine, then bring everything to a gentle boil.

Add the uncooked orzo and grated zucchini, mixing well into the liquid.

Cook, stirring frequently to avoid sticking, until the orzo is al dente, about 6 minutes.

I find that stirring often helps the orzo cook evenly and gives the dish a creamier texture.

Step 3: Finish with Spinach, Cream, and Parmesan

• 2 cups baby spinach leaves
• 1/2 cup coconut milk or heavy cream
• 1 cup parmesan, grated

Once the orzo is tender, add the baby spinach leaves to the skillet.

Pour in the coconut milk or heavy cream and sprinkle the grated parmesan over the top.

Stir everything together until the spinach wilts and the sauce becomes creamy and rich.

Remove from the heat once combined—I like to use heavy cream for extra richness, but coconut milk gives a lovely subtle flavor if you prefer a lighter option.

Step 4: Serve and Garnish

• fresh basil, for garnish

Spoon the creamy orzo mixture onto plates or into bowls, then top with fresh basil leaves for a bright, herby finish.

Serve immediately while hot.

Enjoy!