Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions, usually around 7-9 minutes, until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook for about 5-7 minutes until browned and cooked through. Remove sausage and set it aside.

In the same skillet, add broccoli florets and sauté for 3-4 minutes until bright green and tender-crisp.

Stir in minced garlic and red pepper flakes, cooking for an additional minute.

Return the cooked sausage to the skillet, pour in chicken broth and heavy cream, stirring to combine. Simmer gently.

Add the cooked orzo back into the skillet and mix gently until heated through.

Remove from heat, stir in grated Parmesan cheese, and season with salt and black pepper to taste.

Garnish with freshly chopped parsley before serving.