Combine the ground chicken, breadcrumbs, Parmesan cheese, milk, egg, parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper in a large mixing bowl. Mix well but avoid overmixing; let it sit for 10-20 minutes for the breadcrumbs to absorb the moisture.

Roll the mixture into 1 to 1¼-inch meatballs using your hands.

Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Sear the meatballs on all sides until golden brown, about 6-8 minutes. Remove and cover with foil to keep them warm.

Reduce the heat to medium and add the minced garlic to the skillet. Cook for about 1 minute, until fragrant.

Add the chicken broth to the skillet and scrape the bottom to deglaze. Bring to a low boil.

Stir in the dry orzo, cream, shredded Parmesan cheese, salt, and black pepper. Place the meatballs on top of the mixture. Cover and let simmer over medium-low heat for about 10 minutes.

Optional: Garnish with fresh parsley before serving.