In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan, beaten egg, minced garlic, chopped parsley, dried oregano, and chopped spinach. Season with salt and pepper to taste. Mix until just combined. Form 1-inch meatballs and arrange on a parchment-lined baking sheet.

Preheat your oven to 375°F (190°C). Bake the chicken ricotta meatballs for about 20-25 minutes until golden brown and internal temperature reaches 165°F (74°C). Halfway through, gently roll the meatballs for even cooking.

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream, bringing it to a gentle simmer while stirring.

Stir in grated Parmesan cheese until the sauce is smooth. Add fresh spinach and cook for 2-3 minutes until wilted. Season with salt and pepper.

Once meatballs are done baking, transfer them into the skillet with Alfredo sauce. Simmer for about 5 minutes to meld flavors. Serve over cooked pasta, garnished with additional parsley.