In a large mixing bowl, combine the egg, panko bread crumbs, parmesan cheese, garlic, rosemary, salt, and pepper. Add the ground chicken to fully combine.

Form the mixture into golf ball sized meatballs (about 2 tablespoons). Coat your hands in olive oil to prevent sticking.

Heat enough olive oil to coat the bottom of a large, deep skillet over medium heat.

Add the meatballs to the pan and cook for 3-4 minutes, then flip and cook for another 2-3 minutes or until just cooked through. Remove from the pan and set aside.

In the same pan, add the shallot and stir, scraping the bottom of the pan for 1-2 minutes.

Add the tomato paste and stir to combine with the shallots.

Add the orzo and stir to combine.

Add the chicken broth, salt, and pepper, and bring to a boil over medium-high heat, stirring constantly. Once boiling, cover, reduce heat to low, and let it simmer for 8 minutes, stirring 1-2 times to prevent sticking.

Stir in the half and half until combined and add the meatballs back on top. Cover and continue to cook over low heat for 3 minutes or until most of the liquid has absorbed and the meatballs are heated through.

Top with more Parmesan cheese and fresh parsley and season with salt to taste.