In a small bowl, combine breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, black pepper and grated parmesan.

In a large bowl, add the ground chicken, egg, Worcestershire sauce, and breadcrumb mixture.

Combine using your hands without overmixing.

Roll the mixture into approximately 1-inch balls. The mixture should yield around 20-24 meatballs.

Now, heat up a large, non-stick skillet over medium-high heat. Add in the olive oil.

Once hot, add in the meatballs and sear on all the sides until the meatballs turn golden brown. It should take around 5-7 minutes.

Once golden brown, remove the meatballs from the skillet onto a plate and cover with a bowl or foil to keep them warm. Leave the fat inside the skillet

Add garlic into the skillet and cook for 30s.

Now, pour in the chicken broth and scrape the bottom of the pan with a spatula.

Bring the broth to a simmer and then add in the orzo, heavy cream, parmesan, salt, and black pepper. Stir well.

Bring the meatballs back into the skillet and place them on top of the orzo. Lower the heat and cover with a lid or foil.

Let it simmer for 10 minutes or until the orzo becomes al dente and the dish thickens. Check at 8 minutes, as the cooking times vary by brand. If the dish is a little too thick, just add a dash of chicken broth.

Garnish with chopped basil leaves and fresh parmesan before serving.