In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, basil, oregano, salt, and pepper. Mix until well combined, then shape the mixture into meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the spinach and cook until wilted.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
Return the meatballs to the skillet, cover, and let simmer for 10 minutes, or until the meatballs are cooked through.
Stir in the grated mozzarella cheese until melted and well combined.
Serve the chicken meatballs and Florentine sauce over cooked spaghetti.
Garnish with fresh basil leaves before serving.
Enjoy!
