chorizo orzo

One-Pot Creamy Chorizo Orzo Pasta

Written by on in Pasta, Pork

If you’re looking for a hearty, comforting dinner that comes together in one pan, this Creamy Chorizo Orzo Pasta is it. Tender orzo pasta is cooked directly in a rich tomato base with smoky chorizo, herbs, and garlic, then finished with cream for a silky, cozy finish.

It’s simple enough for a weeknight but impressive enough to serve guests. Plus, it’s a true one-pot recipe Less cleanup, more flavor.

Why You’ll Love This Recipe

  • One-pot wonder – no extra dishes, everything cooks in the same skillet.
  • Smoky + creamy – chorizo adds spice and depth, while cream balances it out.
  • Faster than traditional pasta – orzo cooks in just 10 minutes.
  • Family-friendly – cozy comfort food with big flavor.
  • Customizable – add spinach, peppers, or Parmesan to make it your own.
One-Pot Creamy Chorizo Orzo Pasta
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One-Pot Creamy Chorizo Orzo Pasta

Recipe by itskristinskitchen
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

470

kcal

Ingredients

  • 3 cups uncooked orzo pasta

  • 1 lb chorizo, chopped

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 4 cups chicken broth

  • 1 cup heavy cream

  • 1 tsp dried oregano

  • ½ tsp dried basil

  • ½ tsp dried thyme

  • 2 tbsp olive oil (for cooking)

  • Salt + black pepper, to taste

  • Fresh parsley or basil, for garnish (optional)

Directions

  • Cook the chorizo: Heat a large skillet over medium heat. Add chopped chorizo and cook until browned, about 5–6 minutes. Remove from pan and set aside.
  • Sauté aromatics: In the same skillet, add olive oil. Sauté onion for 3–4 minutes until softened. Add garlic and cook 1 minute until fragrant.
  • Build the base: Stir in tomato paste and cook 1–2 minutes to deepen flavor.
  • Cook the orzo: Add uncooked orzo, chicken broth, oregano, basil, thyme, salt, and pepper. Stir well, scraping any browned bits from the pan. Bring to a simmer and cook uncovered, stirring occasionally, until the orzo absorbs most of the liquid (about 10 minutes).
  • Make it creamy: Stir in cooked chorizo and heavy cream. Simmer 2–3 minutes until creamy and heated through.
  • Serve: Garnish with parsley or basil and serve hot.

Notes

FAQ & Tips

Can I use Spanish or Mexican chorizo?
Yes! Spanish chorizo is cured and adds a smoky flavor, while Mexican chorizo is fresh and spicier. Either works here—just cook it thoroughly before adding back to the pasta.

Can I substitute the cream?
Absolutely. Half-and-half or full-fat coconut milk work well if you want a lighter or dairy-free option.

What if the orzo absorbs too much liquid?
Just add an extra splash of broth or water until the pasta is tender and creamy.

How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove with a splash of cream or broth to loosen it up.

More Recipes You’ll Love

If you loved this One-Pot Creamy Chorizo Orzo Pasta, check out my Cheeseburger Sliders with Caramelized Onions – another comfort food favorite that’s perfect for sharing.

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