In a large mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan, and the egg. Add minced garlic, chopped parsley, dried oregano, salt, and black pepper. Fold in the finely chopped spinach until well combined.

Using clean hands, scoop portions of the meatball mixture and gently roll into 1-inch balls. Place on a parchment-lined baking sheet.

Preheat your oven to 375°F (190°C) and bake the meatballs for 20-25 minutes until golden brown and fully cooked through.

While the meatballs are baking, prepare the spinach Alfredo sauce by melting butter in a skillet, then sautéing minced garlic.

Stir in heavy cream and bring to a gentle simmer while whisking continuously.

Add grated Parmesan cheese into the sauce, whisking until melted and creamy, then add remaining spinach.

Carefully add baked meatballs to the skillet with the sauce and gently simmer for 5 minutes on low heat.

To serve, place cooked pasta in bowls and ladle meatballs and sauce over the top. Garnish with chopped parsley.