In a medium bowl, combine the ground chicken, egg, milk, panko breadcrumbs, 1/3 cup Parmesan, pesto, garlic, kosher salt, pepper, and Italian seasoning. Mix until just combined, then let the mixture sit for 5 minutes so the breadcrumbs soften.

Form the mixture into about 20 small meatballs and arrange them on a parchment-lined baking sheet.

Partially bake the meatballs in a 400°F oven for 12 to 15 minutes, until lightly browned on the outside.

While the meatballs bake, heat the butter and olive oil in a large skillet over medium heat. Add the minced shallot with a pinch of salt and cook for about 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.

Add the dry orzo to the skillet and stir to coat it in the butter and oil, toasting lightly for 1 to 2 minutes. Pour in the chicken broth and bring the mixture to a gentle simmer.

Stir in the heavy cream and the remaining 1/2 cup Parmesan cheese until the sauce is smooth.

Gently nestle the partially baked meatballs into the skillet. Cover the pan, lower the heat to medium-low, and simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender, the meatballs are cooked through, and the sauce is creamy. It will look thin at first, but the orzo absorbs the liquid and thickens as it cooks.

Finish the dish with extra Parmesan, a spoonful of pesto, fresh basil, and a squeeze of Meyer lemon. Serve with roasted vegetables, a side salad, or crusty bread.