1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Mix thoroughly.
3. Shape the mixture into 1-inch meatballs and arrange them on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes until they are cooked through and lightly golden.
5. While the meatballs are baking, prepare the sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant.
6. Pour in the heavy cream and Parmesan, bring to a simmer, and cook until the sauce thickens slightly, about 5 minutes.
7. Stir in the chopped spinach, season with salt and pepper, and cook until the spinach wilts.
8. Serve the meatballs over the cooked pasta, drizzled with the spinach Alfredo sauce.