To begin, preheat your oven to 450°F and line a sheet pan with parchment paper, lightly brushing it with oil to prevent sticking.

In a large mixing bowl, submerge the diced bread in warm water and let it soak for at least five minutes.

Meanwhile, heat a 12-inch skillet over medium heat and melt the butter. Add the minced shallot and garlic, cooking just until softened and fragrant.

Stir in the granulated garlic and red pepper flakes, then turn off the heat to let the flavors meld.

To the bowl of soaked bread, add the ground chicken, grated parmesan, chopped sage, parsley, salt, and the sautéed shallot mixture. Gently mix until everything is well incorporated.

Shape the mixture into about 15 firm, evenly sized meatballs, approximately 2 ounces each, and arrange them on the prepared sheet pan.

Drizzle lightly with olive oil and bake on the top rack for 25-30 minutes, or until beautifully golden and fully cooked through.

Wipe out the skillet and return it to medium heat. Melt the butter, then add the sage leaves, allowing them to crisp as the butter turns golden brown.

Once crisp, use a slotted spoon to transfer the sage to a paper towel.

To the fragrant butter, add the shallots with a pinch of salt and sauté for about two minutes until softened. Stir in the orzo, coating it in the butter before pouring in the chicken broth and adding the thyme.

Bring to a gentle simmer and cook for two minutes. Stir in the chicken stock, let it return to a simmer, then reduce the heat to medium-low and continue cooking for about six more minutes, stirring frequently to ensure even cooking.

Pour in the heavy cream, then add the spinach and parmesan. Stir continuously as the cream simmers, allowing the spinach to wilt and the cheese to melt into a creamy, luscious sauce.

Season to taste with salt and remove the thyme sprigs.

Serve the tender chicken meatballs over the velvety orzo, then finish with the crispy sage, freshly cracked black pepper, extra parmesan, and a sprinkle of chopped parsley and thyme for a vibrant, aromatic touch.