Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook for 3-4 minutes until golden brown. Remove and set aside.

In the same skillet, add remaining olive oil and sauté diced onion for 2-3 minutes until translucent. Then add minced garlic, Italian seasoning, and red pepper flakes; cook for 30 seconds.

Stir in uncooked orzo, toasting it in the oil for 1-2 minutes. Pour in chicken broth and bring to a simmer.

Lower heat, cover, and cook orzo for 8 minutes. Then add broccoli florets and browned sausage back; cover and let cook for another 4-5 minutes.

After broccoli is tender and the orzo is fully cooked, add grated Parmesan and lemon juice. Stir to combine and let cheese melt.

Remove from heat and garnish with parsley. Serve warm directly from the pan.