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 sauté 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 toast for 2 minutes, stirring frequently.

Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or 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 another 3-5 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.