Soak the breadcrumbs

• Mix the breadcrumbs and milk in a bowl.
• Let sit so the crumbs absorb the milk.

Make the meatball mixture

• Add the ground chicken, Parmesan, egg, garlic, basil, parsley, garlic & herb seasoning, Italian seasoning, salt and pepper.
• Gently combine until just mixed.

Roll the meatballs

• Roll the mixture into mini meatballs.

Sear the meatballs

• Heat the olive oil in a pot and sear the meatballs until golden.
• Remove and set aside.

Start the sauce base

• In the same pot, melt the butter and sauté the shallot.
• Add the garlic, sun-dried tomatoes, Italian seasoning, garlic powder and red pepper flakes.

Simmer the pasta

• Add the chicken broth and half of the heavy cream.
• Bring to a gentle boil, add the orecchiette and reduce to a simmer.

Cook with the meatballs

• Add the meatballs back in.
• Simmer uncovered, stirring often, until the pasta is al dente and the meatballs reach 165°F.
• Add a splash of broth if needed.

Finish the sauce

• Reduce the heat to low and stir in the remaining heavy cream, Parmesan, spinach, basil and parsley.
• Stir until extra creamy and saucy.

Serve

• Finish with Parmesan and fresh basil.