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Spray a large skillet with cooking spray (or drizzle some olive oil) and heat it over medium. Add the chicken meatballs and cook for about 8 minutes, turning occasionally, until they’re browned on all sides. Once they’re golden and heated through, remove them from the pan and set aside.
In the same skillet, add 2 tablespoons of butter and let it melt. Then add the dry orzo and stir to coat it in the butter. Toast it for about 2 minutes, just until it starts to turn lightly golden.
Pour in the chicken broth, heavy cream, and grated Parmesan. Season with salt and pepper to taste. Stir everything together until the Parmesan melts into the sauce.
Add the browned chicken meatballs back into the pan, nestling them into the orzo mixture. Cover, reduce the heat to low, and let it simmer for about 10 minutes, until the orzo is tender and most of the liquid has been absorbed.
Remove the lid, stir and let the skillet sit for a few minutes so the sauce can thicken up. Top with extra Parmesan, maybe a sprinkle of parsley if you’re feeling fancy, and dig in.