Prepare the oven: Preheat it to 400°F (200°C) and line a baking tray with parchment paper.

Prepare the bread mixture: In a small bowl, soak the diced Italian bread in the warm water for a few minutes until softened.

Sauté the aromatics: In a skillet over medium heat, melt the butter and sauté the minced shallot and garlic until soft and fragrant, about 3-4 minutes. Mix in the garlic powder and crushed red pepper flakes. Set aside to cool slightly.

Mix the meatball ingredients: In a large bowl, combine the ground chicken, soaked bread, sautéed aromatics, Parmesan cheese, sun-dried tomatoes, parsley, rosemary, and kosher salt.

Shape the meatballs: Form the mixture into 1 ½-inch meatballs and place them on the prepared baking sheet.

Bake: Bake the meatballs for 20-25 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Sauté the aromatics: In a large skillet over medium heat, melt the butter with the sun-dried tomato olive oil. Add the sprig of rosemary, minced shallot, and garlic, and cook until softened, about 3-4 minutes.

Add tomato paste and spices: Stir in the tomato paste and red pepper flakes, cooking for 1-2 minutes until the paste deepens in color.

Deglaze the pan: Pour in the white wine and cook until mostly evaporated, about 2-3 minutes.

Cook the orzo: Stir in the orzo and chicken stock. Heat the mixture until it simmers, then let it cook, stirring from time to time, for 8 to 10 minutes, or until the orzo is soft and the liquid has been absorbed.

Finish the orzo: Lower the heat and stir in the heavy cream, fresh spinach, and Parmesan cheese. Cook until the spinach wilts and the mixture becomes creamy and well combined.

Serve: Divide the tomato orzo among plates and top with the baked chicken meatballs. Sprinkle extra Parmesan cheese on top and serve warm.