In a medium bowl, combine 1 ½ pounds ground chicken, ½ cup dried Italian bread crumbs, 1 egg, 1 teaspoon minced garlic, 1 tablespoon Italian seasoning, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ cup grated Parmesan cheese. Mix with clean hands or a fork until just combined.

Form the mixture into meatballs: roll into 10 large meatballs or 18 small meatballs. Place the formed meatballs on a plate or tray.

Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

Add the meatballs in a single layer (cook in batches if they won’t fit without overcrowding). Cook, turning occasionally, until browned on all sides and cooked through (no pink inside), about 7–12 minutes depending on size. Transfer the cooked meatballs to a plate and set aside.

Reduce the heat to medium and return the same skillet to the stove. Add 3 tablespoons butter and let it melt.

Add 2 teaspoons minced garlic to the melted butter and cook about 30 seconds until fragrant.

Stir in 3 tablespoons all-purpose flour and cook, stirring, until it forms a paste and is lightly bubbling, about 1 minute.

Gradually whisk in 1 ½ cups chicken broth until smooth. Then whisk in ¾ cup heavy cream and ½ cup grated Parmesan cheese until the sauce is smooth and the cheese is melted.

Stir in ½ cup drained sun-dried tomatoes and 1 teaspoon dried Italian seasoning. Taste the sauce and add additional salt if needed.

Simmer the sauce for a few minutes until it begins to thicken.

Return the meatballs to the skillet and spoon sauce over them. Reduce the heat to medium-low and heat the meatballs in the sauce for about 5 minutes so flavors meld and everything is heated through.

Remove from heat, garnish with ¼ cup fresh basil leaves, and serve.