1. Add ground chicken, breadcrumbs, egg, 1/4 cup Parmesan cheese, 2 cloves minced garlic, Italian seasoning, onion powder, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to a large bowl. Mix gently until just combined.

2. Shape the mixture into about 20 small meatballs, using roughly 1 1/2 tablespoons of mixture for each one.

3. Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown for 2 to 3 minutes per side. Transfer them to a plate.

4. In the same skillet, melt butter over medium-low heat. Add the remaining 2 cloves minced garlic and cook for 30 seconds.

5. Stir in the sun-dried tomatoes and tomato paste. Cook for 1 minute, scraping up the browned bits from the skillet.

6. Pour in the chicken broth and stir until smooth. Add heavy cream, red pepper flakes, remaining salt, and remaining black pepper.

7. Return the meatballs to the skillet. Simmer gently for 8 to 10 minutes, or until the meatballs reach 165°F in the center.

8. Stir in the remaining 1/4 cup Parmesan cheese until the sauce is creamy and smooth.

9. Sprinkle with fresh basil and serve warm over pasta, rice, mashed potatoes, or with crusty bread.