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Preheat oven to 400F
In a bowl combine the ground chicken, ricotta, breadcrumbs, chopped parsley and season with salt, pepper and Italian seasoning. Mix well and form medium sized balls
Heat up olive oil in an oven-safe skillet and brown the meatballs for a minute on each side. Remove from the skillet
Chop up the garlic and shallot and add to the hot skillet. Cook for a minute until fragrant. Add the orzo and cook stirring often for a minute or two. Season with salt, pepper and Italian seasoning
Add the tomato paste, heavy cream and grated Parmesan and stir. Pour in the chicken broth. Add the spinach and more parsley and mix until the greens are wilted
Nestle the meatballs within the orzo and bake in the oven for 20 minutes until the pasta is fully cooked
Serve topped with freshly grated Parmesan