Mix the Meatball Mixture: Start by placing the ground chicken, breadcrumbs, parmesan cheese, egg, minced garlic, parsley, salt, pepper, and Italian seasoning into a large mixing bowl. Use a spoon or clean hands to gently combine everything until the mixture holds together evenly. Avoid overmixing because that can make the meatballs dense instead of tender.
Shape the Meatballs: Scoop small portions of the mixture and roll them between your hands to form meatballs about one inch in size. Place each one on a plate or tray as you shape them. Keeping the meatballs similar in size helps them cook evenly and gives the dish a neat, appetizing look.
Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Place the meatballs into the pan in a single layer and cook them for several minutes, turning occasionally so each side develops a golden brown surface. The meatballs do not need to cook completely yet because they will finish cooking later in the sauce.
Start the Sauce Base: Remove the meatballs from the skillet and set them aside for a moment. In the same pan, melt butter and add the minced garlic along with chopped sun dried tomatoes. Stir the mixture gently while the garlic cooks for about a minute, allowing the flavors to release into the butter.
Build the Creamy Sauce: Pour chicken broth into the skillet and stir while scraping up any browned bits left on the bottom of the pan. Those little pieces add extra flavor. Next add the heavy cream, Italian seasoning, chili flakes, and a pinch of salt and pepper. Let the sauce warm slowly and begin to thicken.
Add Parmesan: Sprinkle grated parmesan cheese into the sauce while stirring continuously. The cheese melts into the cream and creates a smooth, rich texture. Allow the sauce to simmer for a few minutes so the flavors blend together nicely.
Simmer the Meatballs: Return the browned meatballs to the skillet and nestle them into the sauce. Reduce the heat slightly and allow everything to simmer for about ten minutes. During this time the meatballs finish cooking and absorb the creamy garlic flavor.
Finish and Garnish: Once the sauce thickens and the meatballs cook through, sprinkle chopped basil or parsley over the top. The fresh herbs add a pop of color and brighten the rich sauce just before serving.
