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

In the same skillet, add another splash of olive oil if needed, and toss in the chopped onion. Sauté for 2-3 minutes until the onion becomes translucent. Stir in the minced garlic and cook for an additional 30 seconds. Add the orzo pasta and toast it in the skillet for 1 minute.

Pour in the chicken broth with dried thyme, paprika, salt, and black pepper. Bring to a gentle boil, then reduce heat and let simmer for 8-10 minutes, stirring occasionally until most of the liquid is absorbed and the pasta is al dente.

Reduce heat, stir in the heavy cream and shredded cheddar cheese until smooth. Return the chicken sausage along with spinach or kale and sun-dried tomatoes, stirring to combine and heat through for about 2-3 minutes.

Remove from heat and let sit for a minute. Garnish with fresh parsley, additional cheese, and lemon zest. Serve warm.