Heat olive oil in a large skillet over medium heat.
Add sliced chicken sausage and cook until lightly browned.
Stir in minced garlic and cook for about 30 seconds until fragrant.
Add orzo pasta to the skillet and toast lightly for 1–2 minutes.
Pour in chicken broth and bring the mixture to a gentle simmer.
Add broccoli florets and Italian seasoning and stir to combine.
Cover and cook for 10–12 minutes until orzo is tender and most of the liquid is absorbed.
Stir in grated Parmesan cheese and lemon juice until creamy and well combined.
Season with salt, black pepper, and red pepper flakes if desired.
Garnish with chopped parsley and serve warm.