Preheat the oven to 400°F (200°C).

In a mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, egg, garlic powder, onion powder, salt, black pepper, and parsley. Mix until well combined.

Form the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet.

Bake in the preheated oven for 25-30 minutes, or until cooked through and golden brown.

In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring frequently.

Add chopped spinach, parmesan cheese, salt, and pepper. Stir until the spinach is wilted and the cheese is melted.

Once the meatballs are done, remove them from the oven and serve with the spinach Alfredo sauce poured over the top.

Garnish with additional parmesan cheese and parsley if desired.