In a large bowl, mix together chicken, parmesan, panko, salt, and garlic.

Using 2 tablespoon of meat, roll into balls.

Heat a large saute pan over medium-high heat and add oil.

Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6-8 minutes and then remove meatballs from pan.

With whatever remaining oil in pan (or add 1 tablespoon more if none), add diced onion and cook for 5 minutes. Roughly chop sun-dried tomatoes and add them to the onions. Cook for another 2-3 minutes and then add in garlic, and cook for another minute.

Stir in tomato paste, basil, Italian seasoning, red pepper flake, salt, and pepper, then pour broth overtop and stir together. Bring to light simmer.

Add chunks of cream cheese to pot, along with whole milk, vinegar, and parmesan cheese. Use a whisk to help break up the cream cheese as it warms until it is smooth. Let simmer for a few minutes.

Add meatballs back into dish and toss to coat. Once coated, add spinach and cover with lid to allow spinach to help soften, stir often until spinach is wilted and submerged in sauce.

Top with more fresh basil and parmesan cheese. Serve over your favorite pasta - I like orzo. Enjoy!