Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat for about 1-2 minutes until shimmering.

Add the sliced chicken sausage to the skillet and cook for 3-5 minutes until it is lightly browned and cooked through, stirring occasionally.

In the same skillet, add the finely chopped onion and sauté for 2-3 minutes until it becomes softened and translucent. Then, add the minced garlic and cook for another 30 seconds until fragrant.

Next, add the 1 cup of orzo pasta to the skillet, stirring frequently, and toast it for 1 minute until slightly golden.

Pour in 2 cups of low-sodium chicken broth, then add 1 teaspoon of dried thyme, ½ teaspoon of paprika, ½ teaspoon of salt, and ½ teaspoon of black pepper. Bring the mixture to a gentle simmer and cook for 8-10 minutes.

Reduce the heat to low, then stir in ½ cup of heavy cream and ½ cup of shredded cheddar cheese until completely melted and smooth.

If you’d like to include optional add-ins, such as a cup of fresh spinach or ½ cup of sun-dried tomatoes, add them now and mix well.

Remove the skillet from the heat and garnish your dish with freshly chopped parsley, extra cheese, and a sprinkle of lemon zest. Serve warm.