Creamy Boursin Chicken Sausage Orzo Bake

If you’ve made the viral chicken orzo pasta bake, this recipe follows the same spirit but hits harder. A block of Boursin Garlic and Herb cheese sits in the center of a baking dish surrounded by dry orzo, sliced chicken sausage, and cherry tomatoes, then gets covered in broth and baked until the orzo is tender and the Boursin melts into a rich, garlicky, herb-loaded sauce that coats every single piece of pasta. Fresh spinach goes in right at the end and wilts from the residual heat. One pan, five minutes of prep, and dinner is done.

What makes this one especially worth bookmarking is how little effort it actually requires. There’s no stovetop work, no pre-cooking the pasta, no multiple pots to wash. Everything goes into the baking dish raw and comes out creamy, flavorful, and fully cooked. Boursin is doing the heavy lifting on flavor here, which means the seasoning is taken care of from the moment that block hits the dish. It’s a legitimate weeknight dinner that tastes like you planned it.

Why You’ll Love This Recipe

One pan, zero stress, and a sauce that basically makes itself, this Creamy Boursin Chicken Sausage Orzo Bake is the weeknight dinner you’ll keep coming back to. Everything goes into one baking dish raw and the oven does all the work.

No boiling pasta, no stovetop juggling, no extra dishes. Just pour in the broth, slide it in, and 35 minutes later you’ve got a rich, creamy, herb-loaded pasta that tastes like it came from a restaurant. The Boursin melts into the most incredible garlicky sauce that coats every single piece of orzo, and a handful of fresh spinach stirred in at the end keeps it feeling fresh. Five minutes of prep, one pan to wash, and dinner is done.

– Lyuda

Ingredients Needed to Make Chicken Orzo Pasta Bake

Everything goes into one dish. Here’s what you need:

The Bake

• Boursin Garlic and Herb cheese, one 5.3 oz package (the whole block goes in the center of the dish)
• Chicken sausage, sliced (pre-cooked chicken sausage works perfectly here since everything bakes together)
• Cherry tomatoes (they burst during baking and add a bright, jammy sweetness to the sauce)
• Dry orzo pasta (goes in uncooked and absorbs the broth and Boursin as it bakes)
• Chicken broth, vegetable broth, or bone broth (the liquid the orzo cooks in; bone broth adds extra richness and protein)
• Italian seasoning
• Garlic powder
• Salt and black pepper

Stirred in After Baking

• Fresh spinach, roughly chopped (added right out of the oven so it wilts from the residual heat without overcooking)
• Splash of heavy cream, optional (for extra richness and creaminess in the finished sauce)

For Serving

• Freshly grated Parmesan cheese

How to Make Baked Orzo with Chicken Sausage

Five minutes of assembly and the oven handles the rest. Here’s how it comes together.

Step 1: Prep the Baking Dish

Preheat the oven to 375°F and lightly coat a 9×13-inch baking dish with cooking spray or a drizzle of olive oil. This prevents the orzo from sticking to the bottom and sides of the dish during baking.

Step 2: Assemble Everything in the Dish

Spread the dry orzo evenly across the bottom of the prepared baking dish. Scatter the sliced chicken sausage and cherry tomatoes over the orzo. Sprinkle the Italian seasoning, garlic powder, salt, and black pepper evenly over the top. No stirring needed at this point.

Step 3: Add the Boursin and Broth

Place the entire block of Boursin Garlic and Herb cheese directly in the center of the dish. Pour the broth evenly over everything, making sure the liquid reaches all edges of the dish and covers the orzo. The Boursin will look like it’s just sitting on top, and that’s exactly right. It melts and gets stirred in after baking.

Step 4: Bake

Bake uncovered at 375°F for 30 to 40 minutes until the orzo is al dente and most of the liquid has been absorbed. Check at the 30-minute mark. The orzo should be tender but not mushy, and a little extra liquid pooled around the edges is completely normal. The orzo will continue absorbing liquid as it rests out of the oven, so pulling it slightly underdone is better than leaving it in too long.

Step 5: Stir and Finish

Remove the dish from the oven and immediately add the roughly chopped fresh spinach while everything is still hot. Stir the whole dish together, breaking up the Boursin and mixing it throughout the orzo, sausage, and tomatoes as you go. The Boursin will melt into a creamy, herb-flecked sauce that coats every piece of pasta. If you want extra richness, stir in a splash of heavy cream at this point.

Step 6: Rest and Serve

Let the dish rest for 3 to 5 minutes before serving. This gives the orzo time to absorb any remaining liquid and allows the sauce to thicken slightly. Serve warm directly from the baking dish, topped with a generous amount of freshly grated Parmesan.

If you love easy one-pan pasta dinners, this Lemon Chicken Orzo is another weeknight favorite that’s just as simple and just as satisfying.

Storing and Reheating

This orzo bake stores well and reheats easily, making it a solid meal prep option for the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will absorb remaining liquid overnight and the dish will be noticeably thicker the next day, which most people love.

To reheat, add a splash of broth or water to the portion before microwaving, then heat in 60-second intervals stirring between each until warmed through. The added liquid loosens the sauce back to its original creamy consistency. Reheating on the stovetop in a small saucepan over medium-low heat with a splash of broth also works well and gives you more control over the texture.

This dish does not freeze well. The orzo becomes too soft and the creamy Boursin sauce separates after freezing and thawing. For best results, enjoy it fresh or within a few days from the fridge.

More Delicious Weeknight Dinner Recipes

Easy Korean Ground Beef Bowls

Creamy Pesto Chicken Broccoli Pasta

Unstuffed Pepper Skillet (Easy One-Pan Dinner!)

Street Corn Chicken Salad

Lyuda @ Grace-Filled Kitchen

Creamy Boursin Chicken Sausage Orzo Bake

5 from 4 votes

This chicken orzo pasta bake comes together in one pan with cherry tomatoes, spinach, and garlic herb Boursin cheese. Ready in 40 minutes with almost no prep.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Ingredients

  

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• 1 5.3 oz package Boursin Garlic & Herb cheese
• 12 oz chicken sausage sliced
• 10 oz cherry tomatoes
• 1 lb dry orzo pasta
• 3.5 cups chicken broth, vegetable broth, or bone broth
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt or to taste
• Black pepper to taste
• 2 cups fresh spinach roughly chopped
• Splash of heavy cream optional, for extra creaminess
• Grated Parmesan cheese for serving

Equipment

• 9×13 baking dish

Method

 

1. Preheat the oven to 375°F and lightly coat a 9×13-inch baking dish with cooking spray or oil.

Assemble the dish:

1. Spread the dry orzo evenly across the bottom of the baking dish. Add the sliced chicken sausage and cherry tomatoes. Sprinkle with Italian seasoning, garlic powder, salt, and black pepper.

Add the cheese and broth:

1. Place the Boursin cheese in the center of the dish, then pour the broth evenly over everything.

Bake:

1. Bake uncovered for 30–35 minutes, or until the orzo is al dente. Avoid overcooking, as the orzo can become mushy. A little extra liquid is normal—the orzo will continue to absorb it as it rests.

Stir and finish:

1. Remove from the oven and immediately add the chopped spinach while the dish is still hot. Stir everything together until the Boursin melts and creates a creamy sauce.

Rest and serve:

1. Let the dish rest for 3–5 minutes so the orzo can absorb any remaining liquid. Stir in a splash of heavy cream if desired for extra richness.

Garnish:

1. Serve warm topped with freshly grated Parmesan cheese.

Notes

• Make sure to not overcook your orzo. Take it out of the oven, even if it seems al dente, it will continue to soften and absorb liquid as it cools. Overcooking it will result in a mushy orzo. 

Nutrition information is automatically calculated, so should only be used as an approximation.