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In a pan, spray cooking spray and add the chicken meatballs. Cook until browned on all sides (about 8 minutes), then remove them from the pan.
Add in 2 tablespoons of butter, along with the dry orzo, and toast the orzo for 2 minutes.
Add in the broth, heavy cream, and grated parmesan. Season with salt and pepper and stir.
Add the chicken meatballs back in, cover, and heat for 10 minutes.
Remove the lid, and let it rest for a few minutes until the liquid thickens.
Serve it up, top with more Parmesan, and enjoy!