Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, salt, and pepper.
Form the mixture into small meatballs, about 1 inch in diameter.
Place the meatballs on a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until cooked through.
While the meatballs are baking, prepare the Alfredo sauce by heating a pan over medium heat.
Add heavy cream and chicken broth to the pan and bring to a simmer.
Stir in chopped spinach, and allow it to wilt in the sauce.
Add grated Parmesan cheese, stirring until melted and the sauce thickens.
Once the meatballs are done baking, add them to the Alfredo sauce, coating them well.
Serve immediately, garnishing with extra Parmesan if desired.
