Start by dicing your garlic and sun-dried tomatoes, along with grating your parmesan. Then, in a large mixing bowl, combine your chicken mince, egg, breadcrumbs, 1 tsp of your Italian seasoning, and 1/3 of your sun-dried tomatoes. Season with salt and pepper, then gently mix with your hands to combine.
Role the chicken meatball mixture into 1 inch round balls. Once done, add a frying pan to medium-high heat. Once hot, add your olive oil, followed by your chicken meatballs. Fry for 8 mins, making sure to nicely brown each side. Once done, transfer to a plate, cover, and set to one side.
In the same pan, lower to medium heat and add your butter, followed by your garlic and onion. Season with salt and pepper, and cook for 3 mins. Then, add in your remaining sun-dried tomatoes, remaining Italian seasoning, smoked paprika, and nutmeg. Cook for further 1 min.
Add the orzo to the pan and cook for 1 min. Then, add in your dry white wine (optional) and simmer until it reduces (2 mins). Then, add in your chicken stock paste, followed by your water for the stock. Mix well, then simmer for 10 mins - or until the orzo is almost cooked through.
Add in your single cream, spinach, and 2/3 of your parmesan. Mix well, then add your chicken meatballs back in, and simmer for 4 mins. Ensure the meatballs have cooked through, and the sauce has thickened.
Divide your marry me chicken orzo into bowls, and top with the remainder of your grated parmesan.
