1️⃣ Prepare the Meatballs:

In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and black pepper. Mix well but avoid overmixing to ensure there are no clumps of breadcrumbs. Let the mixture sit for 10-20 minutes to allow the breadcrumbs to absorb excess moisture. 🥣
2️⃣ Form the Meatballs:

Roll the mixture into 1-1¼” balls. 🧆
3️⃣ Cook the Meatballs:

Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown. Remove to a plate and cover with foil to keep warm. 🍳
4️⃣ Prepare the Orzo:

Add the minced garlic to the skillet and cook for 1 minute. 🧄
5️⃣ Add Broth and Deglaze:

Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to deglaze. Bring it to a low boil. 🍲
6️⃣ Cook the Orzo:

Add the orzo, cream, Parmesan cheese, salt, and black pepper. Stir well. 🍝
7️⃣ Combine and Simmer:

Place the meatballs on top of the orzo mixture, cover the skillet, and simmer over medium-low heat for about 10 minutes, or until the orzo is al dente. The mixture may look liquidy at first, but it will thicken quickly. ⏳
8️⃣ Serve:

Taste and adjust seasoning if needed, then serve. Enjoy! 🍽️