Heat 1 tbsp (15ml) of olive oil in a large skillet over medium-high heat. Add thick diagonal slices of chicken sausage in a single layer. Sear for 2-3 minutes until deep, crispy browned edges form. Flip, sear the other side, then transfer to a plate.

In the same skillet, add 2 cups (180g) of bite-sized broccoli florets to the residual fat. Sauté for 3-4 minutes until bright green and tender with slightly charred edges. Remove and set aside with the sausage.

Lower heat to medium and melt 3 tbsp (45g) of unsalted butter in the skillet. Add 1 cup (160g) of dry orzo pasta, tossing continuously until lightly toasted. Stir in minced garlic and cook for 30-60 seconds until fragrant.

Pour in 2.5 cups (590ml) of chicken broth, scraping up the browned bits from the pan. Bring to a gentle boil, reduce heat to low, cover, and simmer for 10-12 minutes until the orzo is tender and liquid is mostly absorbed.

Stir in 1/2 cup (120ml) heavy cream and 1/2 cup (45g) finely grated parmesan cheese over low heat. Stir constantly until it emulsifies into a thick, glossy, light-yellow garlic sauce.

Fold the seared sausage and charred broccoli back into the skillet. Season with kosher salt. Serve in a bowl garnished with extra finely grated parmesan, chopped fresh green parsley, and cracked black pepper.