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To a large bowl add the ground chicken, then season with salt, pepper, garlic bread crumbs, Parmigiano Reggiano, chopped parsley, 1 egg and give it a good mix.
Form the chicken into medium sized balls and place on a tray.
Using a large pan add olive oil, butter and heat gently.
Roll the meatballs into the pan and pan fry until a nice golden crust forms, this should take about 5 to 7 minutes.
Remove and set aside.
Using the same pan add more butter and olive oil.
Add the shallots, garlic and saute for a minute.
Add the chicken broth, heavy cream, more Parmigiano, and season with salt and pepper.
Sprinkle with some parsley and give it a good stir.
Once the sauce is heated add the orzo and mix.
Place the meatballs back into the pan and cook covered for about 7 to 9 minutes on medium low heat and stir occasionally.
If the orzo begins to dry out, add a little more chicken broth.
Once ready serve on a plate, sprinkle with more parsley, and use a fork to cut into that tender chicken meatball and enjoy.