In a large bowl, combine all your meatball ingredients: ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, lemon zest, lemon juice, red pepper flakes (if using), salt, and pepper. Mix everything gently until well combined but be careful not to overwork the mixture.

Using your hands or a small cookie scoop, form the mixture into 1-inch meatballs. Place them on a plate or parchment paper as you shape them.

Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet in batches if necessary. Cook for about 7-9 minutes, turning occasionally until they are browned on all sides and cooked through.

In the same skillet, add another splash of olive oil or butter if needed. Sauté minced garlic for about 1 minute until fragrant.

Add the dry orzo pasta to the skillet after sautéing the garlic. Toast it lightly for about 2-3 minutes while stirring frequently.

Pour in chicken broth and bring everything to a gentle simmer. Allow it to cook for about 8-10 minutes while stirring occasionally until the orzo is tender and most of the liquid has been absorbed.

Once your orzo is cooked, stir in heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Let it cook for an additional couple of minutes until thickened before adding back in the meatballs.