In a large bowl, combine the ground chicken, Parmesan, panko, egg, garlic, parsley, Italian seasoning, salt, pepper and onion powder.

Mix gently just until everything is combined. Avoid overmixing so the meatballs stay tender.

Roll the mixture into approximately 18–20 meatballs.

Heat the olive oil in a large, deep skillet over medium-high heat. Add the meatballs and brown for approximately 2–3 minutes per side.

The meatballs do not need to be completely cooked through at this point. Transfer them to a plate and set aside.

Reduce the heat to medium. Add the butter and garlic to the same skillet and cook for about 30 seconds, until fragrant.

Add the dry orzo and toast for 1–2 minutes, stirring frequently.

Pour in the chicken broth and season with salt, black pepper and Italian seasoning. Stir well, scraping up any browned bits from the bottom of the skillet.

Bring the mixture to a simmer.

Nestle the chicken meatballs back into the orzo. Cover and cook for approximately 10–12 minutes, stirring the orzo once or twice during cooking, until the pasta is tender and the meatballs reach an internal temperature of 165°F.

Reduce the heat and stir in the heavy cream, freshly grated Parmesan and baby spinach.

Simmer uncovered for another 2–3 minutes, or until the spinach has wilted and the sauce is creamy.

Finish with the fresh lemon juice.

Taste and adjust the salt and pepper as needed. Top with fresh parsley or basil and plenty of freshly grated Parmesan before serving.

The orzo will continue to thicken as it sits. If the sauce becomes thicker than you’d like, stir in a splash of warm chicken broth or cream.

Freshly grated Parmesan melts much more smoothly into the sauce than pre-shredded Parmesan.

Because ground chicken can be sticky, lightly wet or oil your hands before rolling the meatballs.