In a large bowl, mix together the ground chicken, bread crumbs, egg, parmesan cheese, garlic, parsley, Italian seasoning, onion powder, salt, and pepper.

Shape the mixture into tablespoon-sized balls, making about 30 meatballs.

In a large skillet over medium-high heat, melt the butter. Brown the meatballs on all sides, about 5-7 minutes. Once browned, transfer them to a plate and cover to keep warm.

Drain the fat from the skillet and wipe it clean.

Return the skillet to medium heat. Add 1 tablespoon of the reserved oil from the sun-dried tomatoes. Once hot, add the minced garlic and cook until fragrant, about 30 seconds.

Stir in the tomato paste and cook for an additional minute, allowing the flavors to meld.

Pour in the chicken stock to deglaze the pan, scraping any browned bits from the bottom.

Reduce the heat to medium-low and add the heavy cream, parmesan cheese, Italian seasoning, and red pepper flakes if desired. Let it simmer for a few minutes until combined and slightly thickened.

Return the meatballs to the skillet along with the sun-dried tomatoes. Simmer for an additional 10-15 minutes until the sauce thickens. Stir occasionally to ensure even cooking.

Garnish with fresh basil and season with salt and pepper to taste before serving.