Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine ground chicken, beaten egg, minced garlic, olive oil, panko crumbs, parmesan cheese, onion powder, kosher salt, black pepper, and paprika.

Using a 1.5-inch cookie scooper, form meatballs and place them on the prepared baking sheets, aiming for about 24 meatballs.

Bake the meatballs for 18 minutes, or until lightly browned and cooked through to 165°F (74°C).

In a skillet, melt butter over medium heat, then add garlic, Italian seasoning, red pepper flakes, and sundried tomatoes. Cook for 2 minutes.

Pour in white cooking wine and simmer for 2-3 minutes to reduce.

Whisk in chicken broth and heavy cream and cook for about 5 minutes until thickened.

Add the baked meatballs to the sauce, ensuring they're coated.

Return skillet to the oven and bake for an additional 10 minutes.

Serve immediately, garnished with fresh basil if desired.