Preheat oven to 375°F (190°C).

In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Gently mix until just combined.

Roll the mixture into 1-inch meatballs.

Lightly spray a baking sheet with olive oil and arrange the meatballs on it.

Bake for 20-25 minutes, or until cooked through.

While the meatballs are baking, prepare the sauce. Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute, until fragrant.

Whisk in flour and cook for 1 minute. Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, or until slightly thickened.

Stir in Parmesan cheese, salt, pepper, and spinach. Cook until spinach is wilted and cheese is melted. Serve the meatballs over cooked pasta, topped with the spinach Alfredo sauce, fresh parsley or basil, and extra Parmesan cheese.