In a large skillet, heat over medium-high heat and add the sliced chicken sausage. Cook for about 5-7 minutes, stirring occasionally until browned and crispy. Remove from the skillet and set aside.

In the same skillet, add a splash of olive oil if needed. Add the diced onion and minced garlic, and sauté for about 2-3 minutes until fragrant and the onion is translucent.

Toss in the broccoli florets and cook for an additional 2-3 minutes until they are slightly tender but still vibrant green.

Stir in the orzo pasta and pour in the chicken broth. Bring the mixture to a gentle simmer, stirring well.

Cover with a lid and let simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally.

Add the browned chicken sausage back into the skillet. Mix everything well until combined. Sprinkle the grated Parmesan cheese on top and season with salt and pepper to taste. Stir gently until the cheese is melted and creamy.