In a large skillet over medium heat, warm a drizzle of olive oil and add the sliced chicken sausage. Cook for about 5–7 minutes, stirring occasionally, until the sausage is well-browned and crisp on the edges. Remove and set aside.

In the same skillet, add more olive oil if needed, then add minced garlic and chopped onion. Sauté for about 2–3 minutes until translucent and fragrant.

Next, add the fresh broccoli florets, stirring well with the sautéed onion and garlic. Cook for about 3–4 minutes until the broccoli brightens in color and softens slightly.

Stir in the orzo pasta along with the chicken broth, mixing thoroughly to ensure even distribution. Increase heat to high to bring to a gentle simmer.

Once simmering, reduce heat to low and cover. Cook for about 10–12 minutes or until the orzo is tender and most liquid is absorbed.

Return the browned chicken sausage to the skillet, gently folding it into the orzo and broccoli mixture. Heat through for another 2–3 minutes.

Sprinkle grated Parmesan cheese over the top and season with salt and pepper to taste. Stir gently to combine and serve warm.