In a large skillet, heat a splash of olive oil over medium heat. Add sliced chicken sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy.

In the same skillet, add another drizzle of olive oil if needed. Toss in minced garlic and chopped onion, then sauté for about 2-3 minutes, or until fragrant and translucent.

Next, add the broccoli florets to the skillet and sauté them for around 3-4 minutes, until slightly tender while maintaining a bright green color.

Stir in the orzo pasta, ensuring it's well-coated with the aromatics. Pour in the chicken broth and bring to a gentle simmer for about 2 minutes.

Cover the skillet with a lid and let it simmer for 10-12 minutes on low heat, stirring occasionally until the orzo is tender and the liquid mostly absorbed.

After the orzo is perfectly cooked, mix in the browned chicken sausage and stir well to combine.

Remove the skillet from heat, sprinkle grated Parmesan cheese on top, season with salt and pepper to taste, and stir gently to combine.