Preheat your oven to 400°F (200°C) and prepare a baking sheet with cooking spray.

In a large bowl, mix together ground chicken, breadcrumbs, egg, grated parmesan, garlic powder, onion powder, salt, and pepper until well combined.

Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for about 25 minutes or until golden brown.

Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions, about 8-10 minutes. Drain and reserve some pasta water.

In a skillet, heat olive oil over medium heat, sauté garlic for 1-2 minutes, then add spinach and cook until wilted.

Add butter to the skillet, melt, then whisk in flour to form a roux. Gradually whisk in milk until thickened; stir in parmesan until creamy.

Combine the cooked pappardelle with the spinach and garlic, then stir in the creamy sauce. Add pasta water if needed.

Serve warm, topped with the baked meatballs and additional parmesan if desired.