Creamy Boursin Chicken Sausage Orzo Bake
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.
Servings: 4
Equipment
- 9x13 baking dish
Ingredients
- 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
Instructions
- Preheat the oven to 375°F and lightly coat a 9×13-inch baking dish with cooking spray or oil.
Assemble the dish:
- 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:
- Place the Boursin cheese in the center of the dish, then pour the broth evenly over everything.
Bake:
- 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:
- 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:
- 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:
- 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.