1. Heat a large deep skillet over medium-high heat and add the olive oil. When shimmering, add the sliced chicken sausage and cook 3–4 minutes, flipping occasionally, until golden and crisped on the edges.

2. Stir in the diced shallot or onion, if using, and cook 2–3 minutes until softened. Add the minced garlic and cook about 30 seconds, stirring constantly so it does not burn.

3. Pour in the dry orzo and stir to coat it in the oil and sausage drippings. Toast the orzo for 1–2 minutes to develop a nutty flavor.

4. Add the broccoli florets, salt, pepper, Italian seasoning, and red pepper flakes if using, tossing so everything is evenly combined.

5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce heat to low, cover, and simmer 10–12 minutes, stirring every few minutes.

6. Check the orzo for doneness; it should be tender with most of the liquid absorbed. If the skillet looks too dry before the orzo is cooked, add a splash more broth or water and continue simmering.

7. Turn off the heat. Stir in the lemon juice and grated Parmesan until the sauce becomes creamy and clings to the orzo, sausage, and broccoli.

8. Taste and adjust seasoning with additional salt, pepper, or lemon. Let sit 2–3 minutes to thicken slightly, then garnish with fresh herbs and extra Parmesan before serving.