Preparation:

Step 1:
Preheat your oven to 400°F (200°C). While the oven is heating, prepare the meatball mixture. In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything thoroughly until well-combined.

Step 2:
Shape the chicken mixture into small meatballs, about 1 inch in diameter. This should yield approximately 16-18 meatballs, depending on the size.

Step 3:
In a large skillet, heat the olive oil over medium heat. Add the meatballs to the skillet and brown them on all sides. This process should take around 5-6 minutes. Once browned, transfer the meatballs to a baking sheet lined with parchment paper.

Step 4:
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are fully cooked through (internal temperature should reach 165°F or 74°C).

Step 5:
While the meatballs are baking, start preparing the Spinach Alfredo Sauce. In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until the garlic becomes fragrant and slightly golden.

Step 6:
Add the chopped spinach to the pan and cook until it wilts, which should take about 3-4 minutes.

Step 7:
Once the spinach has wilted, pour in the heavy cream. Bring the mixture to a simmer while stirring frequently to prevent it from sticking to the bottom. Gradually add the grated Parmesan cheese to the pan and stir until the cheese melts and the sauce thickens. Season with salt and pepper to taste.

Step 8:
While the sauce simmers, cook your pasta according to the package instructions. Once the pasta is cooked, drain it and immediately toss it with the spinach Alfredo sauce to ensure the pasta absorbs the sauce’s flavor.

Step 9:
By now, the meatballs should be ready. Remove them from the oven and serve them on top of the pasta, generously drizzled with the spinach Alfredo sauce.