In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 12 ounces of sliced chicken sausage to the pan. Sauté the sausage for 3-5 minutes until it’s golden brown and caramelized. Set the browned sausage aside on a plate.

In the same skillet, add the chopped onion and sauté for about 2-3 minutes until it softens and turns translucent. Stir in 2 minced garlic cloves, cooking for an additional 30 seconds until fragrant. Then, add 1 cup of orzo pasta, toasting it for 1 minute while stirring constantly.

Pour in 2 cups of low-sodium chicken broth, followed by 1 teaspoon of dried thyme, ½ teaspoon of paprika, and season with ½ teaspoon of salt and ½ teaspoon of black pepper. Bring the mixture to a gentle simmer and allow the orzo to cook for 8-10 minutes, stirring occasionally until it absorbs most of the liquid and is al dente.

Lower the heat and stir in ½ cup of heavy cream and ½ cup of shredded cheddar cheese until the mixture is smooth and creamy. Return the browned chicken sausage to the skillet and fold in 1 cup of fresh spinach or ½ cup of sun-dried tomatoes if desired. Cook for another 2 minutes to warm everything through.

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