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In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, parsley, salt, and pepper. Mix until just combined.
Form mixture into 1-inch meatballs.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove meatballs from skillet and set aside.
In the same skillet, add another 1 tbsp olive oil and sauté the minced garlic until fragrant, about 1 minute.
Add orzo and stir to coat in the garlic and oil.
Pour in the chicken broth, bringing it to a simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 8-10 minutes.
Stir in heavy cream, Parmesan, lemon juice, salt, and pepper. Cook until the orzo is creamy and the cheese is melted.
Add the cooked meatballs back to the skillet with the orzo, gently tossing to coat.
Garnish with fresh parsley or basil and lemon slices. Serve warm.