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Preheat oven to 400°F.
In a large bowl, combine the ground chicken, breadcrumbs, parmesan, egg, rosemary, salt and pepper. Mix until just combined.
Roll the mixture into 1-inch meatballs and place on a baking sheet.
Bake for 15-18 minutes, until cooked through.
Meanwhile, cook the orzo according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute.
Add the crushed tomatoes and heavy cream. Simmer for 5-7 minutes, until slightly thickened.
Add the cooked orzo and spinach to the tomato sauce. Toss to combine.
Serve the baked meatballs over the creamy tomato orzo and spinach.