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Preheat oven to 450 F. Line a large baking sheet with parchment paper. Gently coat the parchment paper with cooking spray.
In a bowl, add ground chicken, egg, panko breadcrumbs, Italian herbs, garlic powder, and salt and pepper to taste.
Stir the mixture with clean hands until well combined.
Shape the ground chicken mixture into meatballs (around 1 tablespoon).
Place the meatballs onto the prepared baking sheet. Bake the meatballs for 25-30 minutes, flipping them halfway through baking.
Heat your 12-inch cast iron skillet over medium-high heat. Add the chopped sun-dried tomatoes and their oil to the skillet. Add the uncooked orzo and cook it, stirring, for 2 minutes, to infuse the flavors together.
Add the chicken stock into the skillet with orzo. Bring to a boil, then reduce heat to simmer. Simmer the orzo for 5-10 minutes, occasionally stirring, to prevent the orzo from sticking to the bottom of your pan.
Add heavy cream and spinach. Simmer for 2 minutes or until the orzo is creamy and the spinach is wilted.
Add the baked chicken meatballs and cook them for 1 minute. Serve the orzo and chicken meatballs warm, garnished with parmesan if desired.