Preheat the oven to 450°F. Place the diced bread in a large mixing bowl and pour the warm water over top. Let soak, submerged, for at least 5 minutes.

Heat a skillet over medium heat, melt butter, and add minced shallot and garlic. Cook until softened. Add granulated garlic and red pepper flakes.

Add the chicken, parmesan, sun-dried tomatoes, rosemary, parsley, salt, and shallot mixture to the bowl of bread. Mix until incorporated and form into meatballs.

Place meatballs on a parchment-lined sheet pan. Drizzle with olive oil and bake for 25-30 minutes, or until cooked through.

In the same skillet, melt butter and sun-dried tomato oil. Cook shallots and garlic, add tomato paste and red pepper flakes, then stir in white wine and add orzo. Simmer wine and add chicken stock.

Add heavy cream, spinach, and parmesan, stirring until thickened and spinach wilts. Season with salt as needed.

Serve meatballs over orzo and garnish with crispy rosemary leaves, more parmesan, and chopped parsley.