Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook for 3-4 minutes until browned on both sides. Transfer the sausage to a plate and set aside.

In the same skillet, add the remaining olive oil followed by diced onion. Sauté for 2-3 minutes until translucent before adding minced garlic along with Italian seasoning and red pepper flakes if using; cook for an additional 30 seconds until fragrant.

Add uncooked orzo pasta to the skillet. Toast it lightly by stirring frequently for about 1-2 minutes until slightly golden.

Pour in chicken broth while scraping up any browned bits from the bottom of the pan; bring this mixture to a simmer.

Lower heat to medium-low after it reaches a simmer; cover the skillet and let it cook for about 8 minutes, allowing orzo to absorb most of the liquid.

Once time is up, add broccoli florets back along with browned chicken sausage. Stir everything together and cover again.

Cook covered for another 4-5 minutes until the broccoli is tender-crisp yet vibrant in color while orzo has soaked up more broth.

Remove from heat; stir in grated Parmesan cheese alongside fresh lemon juice. Season with salt & pepper according to your taste preferences.

Before serving, garnish with freshly chopped parsley. Enjoy warm straight from the pan!