Preheat your oven to 400°F (200°C).

Lightly coat a baking sheet with cooking spray or line it with parchment paper.

In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, grated parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly.

Scoop out portions of the mixture and roll them into 1-inch meatballs, placing them evenly on the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the meatballs for 25 minutes or until golden brown.

While the meatballs are baking, bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to package instructions.

In a large skillet, heat olive oil over medium heat and add minced garlic. Sauté until fragrant.

Add the spinach to the skillet and cook for 1-2 minutes until wilted.

In the same skillet, reduce heat and melt butter. Whisk in flour to form a roux, then gradually add whole milk until the sauce thickens.

Stir in the shaved parmesan, wilted spinach, and cooked pappardelle into the thickened sauce.

Dish up the pappardelle into bowls and top generously with the baked chicken meatballs.