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In a large bowl, stir together ground chicken, bread crumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don’t overmix. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
Roll into 1-1¼” balls.
Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.
Remove to a plate and cover with foil to keep warm.
Add the sun dried tomatoes, tomato paste, garlic, salt, oregano, black pepper and red chili flakes to the skillet and cook for 1-2 minutes.
Add the broth and scrape the bottom of the pan with a wooden spoon to remove any browned bits. Bring it to a low boil.
Stir in the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!
Taste, adjust seasonings as desired and serve.