Bake the Meatballs. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.In a mixing bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, onion, parsley, salt, and pepper. Mix until just combined and roll into about 18–20 small meatballs.Place on the prepared baking sheet and bake for 18–20 minutes, until cooked through and lightly golden.
Start the Orzo. While the meatballs bake, heat olive oil in a large skillet over medium heat. Add garlic and sun-dried tomatoes, sautéing for 1–2 minutes. Stir in the orzo and toast lightly.
Simmer the Sauce. Pour in chicken broth and heavy cream. Bring to a gentle simmer and cook, stirring occasionally, until the orzo is al dente and creamy, about 10–12 minutes. Add more broth as needed to keep it saucy.
Finish the Dish. Stir in Parmesan, red pepper flakes, thyme, salt, and pepper. Add the baked meatballs to the skillet and simmer for 2–3 minutes so the flavors meld.
Add Spinach & Serve. Stir in baby spinach (if using) until wilted. Garnish with extra Parmesan and parsley. Serve immediately.
