In a large skillet, add a drizzle of olive oil over medium heat. Once the oil is shimmering, add the sliced chicken sausage and cook for 3–5 minutes, stirring occasionally, until browned and crispy.

In the same skillet, add a bit more olive oil if necessary, and toss in the finely chopped onion. Sauté for 2–3 minutes or until the onion is soft and translucent. Then, add the minced garlic and cook for an additional 30 seconds, stirring constantly.

Stir in 1 cup of orzo pasta into the skillet with the sautéed onion and garlic. Toast the orzo for about 1 minute, stirring frequently to prevent sticking.

Pour in 2 cups of low-sodium chicken broth, scraping the bottom of the skillet to release any browned bits. Sprinkle in the dried thyme, paprika, salt, and black pepper, then stir to combine. Bring the mixture to a gentle simmer and let it cook for 8–10 minutes.

Reduce the heat to low and gently stir in ½ cup of heavy cream and ½ cup of shredded cheddar cheese. Mix until the sauce is smooth and creamy, then reintroduce the cooked chicken sausage.

Remove the skillet from heat and garnish your delicious Creamy Chicken Sausage Orzo with freshly chopped parsley, extra grated cheese, and lemon zest. Serve warm.