In a large bowl, combine ground chicken, panko breadcrumbs, grated Parmesan cheese, minced garlic, salt, and pepper. Mix thoroughly until well combined. Form mixture into meatballs, about 1 inch in diameter.

Heat a large skillet over medium heat and add a drizzle of olive oil. Place the meatballs in the skillet, ensuring they do not touch. Sauté for 6-8 minutes, turning occasionally until golden brown and cooked through. Use a meat thermometer to ensure they reach 165°F.

In the same skillet, add diced mini peppers and sauté for 3-4 minutes until they begin to soften. Pour in canned tomato sauce and add capers, stirring to combine. Bring the sauce to a simmer and cook for 5-7 minutes.

In a separate pot, bring salted water to a boil. Add orzo and cook according to package instructions, about 8-10 minutes for al dente. Drain orzo and return to pot. Stir in mascarpone while hot for a creamy texture.

To serve, place a scoop of creamy orzo on each plate, top with chicken meatballs, and spoon the tomato-pepper sauce over them. Enjoy your meal!