In a large bowl, combine ground chicken, breadcrumbs, Parmesan, basil, egg, garlic, onion powder, Italian seasoning, salt and pepper. Mix until just combined — do not overmix.

Form mixture into 1-inch meatballs and set aside on a plate.

Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer without overcrowding.

Brown meatballs on all sides, about 5–6 minutes. Remove from skillet and set aside.

In the same skillet, add orzo and toast for 1–2 minutes until slightly golden, stirring constantly.

Pour in diced tomatoes with juices and chicken broth. Stir well, scraping up browned bits. Bring to a gentle boil.

Reduce heat to a simmer. Nestle meatballs back into orzo. Cover and cook 10–12 minutes until orzo is tender and liquid mostly absorbed, stirring occasionally.

Stir in fresh spinach and heavy cream. Cook 2–3 minutes until spinach wilts and cream heats through. Meatball internal temp should reach 165°F.

Taste and adjust seasoning. Let rest 5 minutes before serving.

Serve hot garnished with extra Parmesan and fresh basil.