• Preheat the oven to 350 degrees.
• Spray an 9x13-inch ceramic baking dish with non-stick cooking spray and set it aside.

Prepare the pasta:

• Boil a pot of water and cook the mini rigatoni according to the package. Make sure you cook it al dente, as it will continue cooking in the oven.
• Drain the water using a colander and drizzle the pasta with olive oil to prevent sticking. Set aside.

Prepare the chicken meatballs:

• In a large mixing bowl, combine the ground chicken, milk, egg, Italian breadcrumbs, parmesan cheese, onion powder, garlic powder, dried parsley, dried oregano, salt and pepper.
• Mix well using your hands.
• Form the chicken mixture into evenly sized meatballs. I was able to get 30 small meatballs.
• Heat an 11-inch skillet over medium heat.
• Add the vegetable oil and allow it to get hot.
• Once the oil is hot but not smoking, add the meatballs to the oil to get a golden-brown sear. Turn frequently to prevent burning.
• Repeat for all of the meatballs. Place the partially cooked meatballs on a paper towel to absorb any excess oil.
• Set the meatballs aside.

Prepare the sauce:

• In a 3.5-quart saucepan over medium heat add the butter, diced onion, and minced garlic.
• Next, add the chicken broth, reserved pasta water, cream cheese, parmesan cheese, salt and pepper.
• Once the cheese is melted and the sauce is smooth and creamy, add the artichoke hearts and spinach. Let the spinach completely wilt.

Assemble the dish:

• Combine the cooked pasta, chicken meatballs and spinach artichoke sauce.
• Once everything is well coated, pour the mixture into the 9x13-inch ceramic baking dish.
• Top with mozzarella pearls, cover with foil.
• Bake for 20-25 minutes or until the chicken meatballs are fully cooked through. You will want them to be 165 degrees Fahrenheit inside.
• Remove the foil and broil the entire dish for 2-3 minutes to get the cheese crispy on top.
• Finish with extra grated parmesan and red pepper flakes. Serve warm.