1. In a large bowl, combine the ground chicken, breadcrumbs, egg, parmesan, diced onion, garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined.

2. Shape the mixture into evenly sized meatballs.

3. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides until golden, then transfer them to a plate.

4. In the same skillet, melt the butter and add the garlic. Cook briefly until fragrant.

5. Pour in the chicken broth and heavy cream, then stir in the parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer until the sauce starts to thicken.

6. Return the meatballs to the skillet and spoon sauce over them. Cover and simmer gently until the meatballs are fully cooked through.

7. Finish with chopped fresh basil or parsley and serve hot.