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Preheat oven to 400°F. In a large bowl, combine ground chicken, chopped sundried tomatoes, breadcrumbs, egg, parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
Form into 1½-inch meatballs (you should get about 16–18). Place on a parchment-lined baking sheet and bake for 18–20 minutes, or until golden and cooked through.
While the meatballs bake, heat olive oil or butter in a deep skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in the orzo and toast for 1–2 minutes.
Pour in chicken broth and tomato sauce. Stir, bring to a simmer, and reduce heat to low. Cover and cook, stirring occasionally, for 8–10 minutes until orzo is tender and liquid is absorbed.
Stir in spinach and cook for 1-2 minutes then add in the parmesan cheese and a splash of cream (optional) for extra richness. Season with salt and pepper to taste.
Spoon orzo into bowls and top with baked meatballs. Garnish with fresh basil and an extra sprinkle of parmesan if you'd like.