In a large skillet, heat the olive oil over medium heat. Add the sliced chicken sausage and cook until browned, about 5-7 minutes. Remove the sausage from the skillet and set aside.

In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the orzo pasta to the skillet and stir for 1-2 minutes to lightly toast it.

Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.

Stir in the heavy cream, chopped spinach, Italian seasoning, salt, and pepper. Cook for another 2-3 minutes until the spinach is wilted and the mixture is creamy.

Return the cooked chicken sausage to the skillet and mix well. Remove from heat and stir in the grated Parmesan cheese until melted and combined.

Garnish with fresh parsley before serving.