1. Prep all ingredients: slice the chicken sausage, dice the onion, mince the garlic, grate the Parmesan and chop the parsley.

2. Heat the olive oil in a large skillet over medium-high heat until shimmering.

3. Add the sliced sausage in a single layer. Cook, stirring occasionally, until both sides are golden brown, about 4 minutes.

4. Push the sausage to one side of the pan. Add the diced onion to the empty space and sauté for 3 minutes, until softened and translucent.

5. Stir the sausage and onion together, then add the garlic and Italian seasoning. Cook, stirring constantly, for 30–45 seconds, just until fragrant.

6. Pour in the orzo and stir to coat each grain in the flavorful oil, toasting it lightly for 1 minute.

7. Carefully pour in the chicken broth, scraping up any browned bits from the pan bottom. Stir to combine.

8. Bring the liquid to a boil, then reduce heat to medium-low. Cover and simmer for 8–10 minutes, stirring once halfway through, until the orzo is tender and most of the broth is absorbed.

9. Remove the lid and stir in the heavy cream and Parmesan cheese. Cook uncovered, stirring frequently, for 2–3 minutes, until the sauce becomes glossy and slightly thickened.

10. Add the baby spinach in batches, stirring after each addition until all leaves are wilted and incorporated.

11. Taste and season with salt and pepper as needed.

12. Remove from heat, sprinkle with chopped parsley, and serve straight from the skillet for that picture-perfect presentation.