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). 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!