Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced chicken sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage from the skillet and set aside.

Reduce heat to medium. Add the minced shallot to the skillet and cook for 2 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Add the uncooked orzo to the skillet and stir constantly for about 1 minute until it's lightly toasted.

Pour in the chicken broth, stir everything together, and bring to a simmer. Reduce heat to medium-low, cover partially, and cook for 8-10 minutes, stirring occasionally, until the orzo is nearly al dente.

Stir the broccoli florets into the orzo. Continue to simmer for another 3-4 minutes, or until the broccoli is tender-crisp and the orzo is fully cooked. Return the browned sausage to the pan to warm through.

Remove the skillet from the heat. Stir in the grated Parmesan cheese, fresh lemon juice, and red pepper flakes until the cheese is melted and a light sauce forms. Season with salt and pepper to taste. Serve immediately.