• Preheat your oven to 400°F (or 200°C).

  Line a large rimmed baking sheet with parchment and set off to the side

MAKE THE MEATBALLS:

• In a mixing bowl, measure and add ground chicken, ricotta, italian seasoned breadcrumbs, parmesan cheese, garlic, beaten egg, italian seasoning, kosher salt and freshly ground black pepper. Using a fork, stir well.
• Using a 2-tablespoon scoop, measure 24 to 26 meatballs and place onto the prepared pan. With slightly damp hands, roll each meatball into a round ball. Bake on the middle rack of your preheated oven for 20 minutes.
• Once the meatballs are cooked remove the pan from the oven.

COOK THE PASTA

• Once the meatballs are in the oven, bring a pot of salted water to a boil. When boiling, add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta water, to thin out the Alfredo sauce as needed, before draining the pasta in a colander.

MAKE THE ALFREDO SAUCE:

• While the water is coming to a boil, in a 12-inch skillet, melt butter over medium-low heat and add in shallot, garlic and a pinch of kosher salt. Stir and sauté until softened and the shallot is translucent.
• Next, pour in heavy cream, add in parmesan and nutmeg. Stir and bring to a simmer, stirring until slightly thickened. Reduce to low and add in the chopped spinach. Stir and simmer until wilted and the sauce has thickened. Taste sauce and season with salt and pepper if desired.
• Add in the cooked (drained) penne pasta and chicken ricotta meatballs. Gently toss to combine and add any reserved pasta water to thin the sauce if needed.
• Serve pasta and meatballs in bowls or shallow plates and top with extra grated parmesan cheese and fresh basil (optional).