Heat a large skillet over medium-high heat, adding the sliced chicken sausage. Cook for about 4-5 minutes, stirring occasionally, until browned and crispy on the edges. Remove and set aside.

Lower the heat to medium and add minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until the onion is translucent and fragrant.

Add the broccoli florets and sauté for another 3-4 minutes until they turn vibrant green and are slightly tender.

Stir in the orzo and pour in the chicken broth, bringing the mixture to a gentle simmer for about 1-2 minutes.

Cover the skillet with a lid and reduce heat to low. Allow the orzo to cook for approximately 10-12 minutes until all liquid is absorbed and pasta is tender.

Return the browned chicken sausage to the skillet, stirring well to incorporate. Cook for an additional 2 minutes to heat through.

Sprinkle grated Parmesan cheese over the top and stir until melted. Season generously with salt and pepper to taste.