In a sizeable mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, black pepper, and finely chopped fresh spinach. Use your hands or a spatula to gently mix everything until just combined; avoid overmixing to keep the meatballs tender. Roll the mixture into 1-inch meatballs and arrange them on a parchment-lined baking sheet.

Preheat your oven to 375°F (190°C) while the meatballs are being shaped. Once ready, place the baking sheet with your meatballs into the oven and bake for 20-25 minutes until they turn golden brown and reach an internal temperature of 165°F (74°C).

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and let it simmer gently while stirring. Add in grated Parmesan cheese and mix until smooth and creamy.

To your simmering Alfredo sauce, add the finely chopped fresh spinach. Continue cooking for 2-3 minutes, stirring frequently, until the spinach wilts down and becomes vibrant. Season the sauce with salt and black pepper to taste.

Once the meatballs are fully baked, gently transfer them into the skillet with the Spinach Alfredo Sauce. Allow the meatballs to simmer in the sauce for about 5 minutes, ensuring they are well-coated and heated through.

Prepare your choice of cooked pasta, placing it in individual serving bowls. Spoon the Chicken Ricotta Meatballs along with the creamy Spinach Alfredo Sauce over the pasta. Garnish with freshly chopped parsley.