In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, parmesan cheese, minced garlic, Italian seasoning, onion powder, paprika, salt, and black pepper. Mix gently until everything is evenly combined. Avoid overmixing so the meatballs stay soft and tender.

Roll the chicken mixture into small meatballs about the size of a golf ball. Place them on a plate or tray while preparing the skillet. Lightly oil your hands if the mixture feels sticky.

Heat olive oil in a large deep skillet over medium heat. Add the meatballs and cook for 6 to 8 minutes, turning every few minutes so they brown evenly on all sides. The meatballs do not need to be fully cooked yet. Remove them from the skillet and set aside.

In the same skillet, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the dry orzo pasta and cook for 1 to 2 minutes while stirring often to lightly toast the pasta.

Pour the chicken broth into the skillet and stir well. Add Italian seasoning, salt, and black pepper. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring often, until the orzo becomes tender and most of the liquid is absorbed.

Reduce the heat and stir in the heavy cream and parmesan cheese. Continue stirring until the sauce becomes creamy and smooth. Add the spinach and cook for another 1 to 2 minutes until wilted.

Return the chicken meatballs to the skillet and gently place them into the creamy orzo. Simmer for another 3 to 5 minutes until the meatballs are fully cooked and heated through.

Sprinkle fresh parsley over the top and serve warm. Add extra parmesan cheese before serving if desired.