Slice the chicken sausage, finely chop the broccoli into small florets, dice the onion, and mince the garlic so everything is ready before you heat the pan.

Heat 1 tablespoon olive oil in a 12-inch skillet over medium heat until shimmering; add the dry orzo and toast, stirring constantly, for 1½–2 minutes until edges are pale gold and fragrant.

Push the toasted orzo to one side, add the remaining 1 tablespoon olive oil, then add the diced onion and cook 2–3 minutes until translucent; stir in the minced garlic and cook 30 seconds.

Add the sliced chicken sausage and cook 2–3 minutes until pieces are lightly browned, turning them so they color without overcooking; if the pan has heavy brown bits, pour in 1/4 cup chicken broth to deglaze.

Add the remaining 2 1/2 cups chicken broth and the chopped broccoli, increase heat to bring to a gentle boil, then reduce to a steady simmer and cover; simmer 8 minutes, stirring every 2 minutes and scraping the bottom.

If the orzo looks dry before it’s tender, add up to 2 tablespoons more hot broth and continue simmering until al dente.

Remove the skillet from heat and stir in the butter, Parmesan, heavy cream, and lemon juice if using; stir vigorously until the cheese melts into a glossy coating. Season with salt, pepper, and red pepper flakes if desired.

Let rest uncovered 2 minutes for the orzo to finish tenderizing, then garnish with chopped parsley if using and serve immediately.