Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 3-5 minutes, until lightly browned. Remove from the skillet and set aside.

In the same pan, add the chopped onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. Add the orzo and toast for 1 minute, stirring frequently.

Pour in the chicken broth, scraping up any bits from the bottom of the pan. Add thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid.

Lower the heat and stir in heavy cream and shredded cheddar (or feta for a Mediterranean twist). Mix until smooth. Add the cooked chicken sausage back to the skillet and stir to combine. If adding spinach or sun-dried tomatoes, mix them in at this step.

Remove from heat and garnish with fresh parsley, extra cheese, and a sprinkle of lemon zest. Serve warm!