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 cook 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 to coat in the oil. Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

Stir in the heavy cream, chopped spinach, Italian seasoning, and the cooked chicken sausage. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the spinach is wilted and everything is heated through.

Remove from heat and stir in the grated Parmesan cheese until melted and creamy.

Serve hot, garnished with fresh parsley.