Combine ground chicken, 1/2 cup Parmesan cheese, granulated garlic, 1 teaspoon Italian seasoning, 1 teaspoon paprika, breadcrumbs, egg in a bowl; season with salt and pepper. Mix gently with clean hands, and form into 16 meatballs.
Measure out 1 tablespoon oil from the sun-dried tomatoes and heat in a large, nonstick skillet over medium heat. Add meatballs and cook until lightly browned on all sides, 8 to 10 minutes. Remove to a plate and keep warm.
Add the olive oil and butter to the same skillet; heat until butter stops sizzling and add uncooked orzo. Cook, stirring, until orzo is lightly toasted and fragrant, 2 to 3 minutes. Add garlic and cook about 30 seconds, stirring constantly.
Add chicken stock and stir up any browned bits. Stir in remaining Italian herb seasoning blend, paprika, and red pepper flakes. Add cream and stir. Cover and cook over medium-low heat about 8 minutes.
Add sundried tomatoes and remaining Parmesan cheese. When well blended, return meatballs to the skillet and simmer until the meatballs are heated through and the orzo is tender, about 2 minutes.
Garnish with fresh parsley and serve warm.
