
Sausage Mushroom Orzo Alfredo
A simple, stress-free creamy pasta dinner recipe that my whole family loved is what I am sharing today… Sausage Mushroom Orzo Alfredo!
This recipe is so versatile, though.
Swap out 8 ounces any pasta of choice in place of the orzo, diced chicken or ground Italian sausage works in place of the sliced chicken sausages.
And if you don’t like mushrooms, might I suggest diced zucchini, asparagus, or broccoli?!

How to make Sausage Mushroom Orzo Alfredo
First boil 8 ounces, or about 1 cup, of orzo pasta in salted water according to the package directions.
Then drain the pasta and rinse with cold water so it doesn’t become mushy.

I sliced the chicken sausage and chopped the spinach while the pasta was cooking.

After draining the orzo, set the same pot over medium heat on the stove.
Add some olive oil, the sliced chicken sausage, and mushrooms.
Cook for 5 to 6 minutes, stirring a few times.

Next add the chopped spinach, minced garlic, kosher salt, pepper, and some Italian seasoning.

Cook this for another 4 minutes, stirring a few times.

Finally add the cooked orzo and 2 cups alfredo sauce.
I used a jar of alfredo sauce because this was a weeknight meal after a busy day.
But making your own alfredo sauce would obviously be best.

Stir this for about 2 minutes.
Then taste for seasoning and add more kosher salt, pepper, and Italian seasoning as needed.

We topped Sausage Mushroom Orzo Alfredo with parmesan cheese 🙂

Nothing but rave reviews and compliments from the fam, which is always a plus!!

If you like Sausage Mushroom Orzo Alfredo, you might also like these recipes…
Bacon Cranberry Orzo Salad

Italian Sausage Pasta Sauce

Cheesy Mushroom Zucchini Boats

Prosciutto and Asparagus Alfredo



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Sausage Mushroom Orzo Alfredo
Sausage Mushroom Orzo Alfredo is a creamy pasta dinner recipe with chicken sausage, sliced portobello mushrooms, and spinach.
Ingredients
- 8 ounces uncooked orzo pasta
- 2 tablespoons olive oil
- 12 ounces sliced chicken sausage (I used garlic and spinach cooked chicken sausage links)
- 8 ounces sliced baby portobello mushrooms
- 6 ounces chopped, fresh spinach
- 5 cloves garlic minced
- kosher salt, pepper, Italian seasoning blend
- 2 cups alfredo sauce (store-bought or homemade)
- Optional: parmesan cheese
Instructions
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Boil pasta according to package directions in salted water in a large pot or Dutch oven. Drain orzo and rinse with cold water to prevent it from becoming mushy.
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Set the same pot over medium heat. Add olive oil, chicken sausage, and mushrooms. Cook 5 to 6 minutes, mixing a few times.
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Add spinach, garlic, kosher salt, pepper, and Italian seasoning to taste. Cook 4 more minutes, mixing a few times.
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Add cooked orzo and alfredo sauce. Stir 2 minutes until combined. Taste for seasoning and add more kosher salt, pepper, and Italian seasoning as needed.
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Serve topped with parmesan cheese if desired.
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