For the Chicken Ricotta Meatballs

• 1½ lbs ground chicken (dark meat preferred)
• ¾ cup whole milk ricotta cheese
• ½ cup Italian-style breadcrumbs
• ⅓ cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, finely minced
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1 tbsp chopped fresh parsley (or 1 tsp dried)
• ¾ tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 tbsp olive oil (for searing)

For the Spinach Alfredo Sauce

• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1¼ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 3 cups fresh baby spinach, chopped
• ½ tsp garlic powder
• ¼ tsp freshly grated nutmeg
• Salt and black pepper, to taste
• Optional: ¼ cup pasta water (if serving with pasta)

Optional Pairings

• Cooked fettuccine or penne
• Fresh basil or parsley
• Crushed red pepper flakes
• Garlic bread or roasted broccolini