Heat about 1 tablespoon of olive oil in a skillet over medium-low to medium heat. Add the sliced shallots and cook, stirring occasionally, until softened and deeply golden, about 8 to 10 minutes. Reduce the heat if they begin browning too quickly. Transfer the shallots to a plate and set aside.

In the same skillet, add the sliced chicken sausage. Sauté for about 5 minutes, turning occasionally, until the sausage is golden brown around the edges. The sausage is already cooked, so you're simply browning it to develop more flavor.

Add the uncooked orzo to a 9-by-12-inch baking dish and spread it into an even layer. Add the spinach, cherry tomatoes, browned chicken sausage, and caramelized shallots.

Place the entire package of Boursin Garlic & Fine Herbs cheese in the center of the baking dish.

Pour the chicken stock evenly over the orzo and vegetables. Drizzle lightly with olive oil and season with salt and black pepper. Go easy on the salt at first since both the chicken stock, sausage, and Boursin already contain salt.

Bake uncovered on the top rack for about 25 minutes, or until the majority of the liquid has been absorbed and the orzo is tender. If the orzo is still firm and the baking dish looks dry, add a small splash of warm chicken stock and continue baking for another 5 minutes.

Remove the baking dish from the oven. Use a fork or the back of a spoon to gently burst the roasted cherry tomatoes, releasing their juices into the orzo.

Stir everything together while it's still hot, mixing the melted Boursin, tomato juices, chicken stock, spinach, shallots, and orzo until everything is coated in a creamy sauce. Let the dish sit for about 5 minutes before serving; the sauce will continue to thicken as it rests.