In a large pot, bring the chicken broth to a boil over medium-high heat. This will infuse the orzo with flavor as it cooks.

Once boiling, add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.

Once cooked, drain the orzo in a colander and set aside. Do not rinse, as this will wash away the starch that helps the sauce adhere.

In a large skillet, heat the olive oil over medium heat. This will help to brown the sausage and add flavor.

Add the Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook for about 5-7 minutes, or until browned and cooked through. Ensure there are no pink bits remaining.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Reduce the heat to low and pour in the heavy cream, stirring to combine with the sausage and garlic. Allow it to simmer gently for 2-3 minutes to thicken slightly.

Gradually add the grated Parmesan cheese, stirring continuously until melted and smooth. This will create a creamy sauce that coats the orzo.

Add the cooked orzo to the skillet, tossing to combine with the sauce. Season with dried oregano, salt, and black pepper to taste. Cook for another 2-3 minutes, allowing the flavors to meld.

Remove from heat and garnish with chopped fresh parsley before serving. This adds a fresh touch and brightens the dish.