Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine ground chicken, breadcrumbs, ½ cup Parmesan cheese, egg, 3 cloves minced garlic, 2 tablespoons parsley, Italian seasoning, salt, pepper, and red pepper flakes if using. Mix gently with your hands or a fork until just combined – don’t overmix or the meatballs will be tough. The mixture should hold together when squeezed but still look slightly loose.

Step 2: Form the Meatballs
Using a cookie scoop or tablespoon, portion the mixture into balls about 1½ inches in diameter (roughly the size of a golf ball). Roll gently between your palms to smooth them out. You should get about 24 meatballs. Place them on a plate or baking sheet as you go.

Step 3: Brown the Meatballs
Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches – don’t crowd the pan. Cook for 2-3 minutes per side until golden brown all over, turning carefully with tongs. They don’t need to be cooked through yet, just nicely browned. Transfer browned meatballs to a clean plate and set aside.

Step 4: Make the Garlic Sauce Base
In the same skillet (don’t wipe it out – that browned flavor is gold!), reduce heat to medium-low. Add the 6 cloves of minced garlic and sauté for 1-2 minutes until fragrant but not browned. Garlic burns quickly, so watch it carefully and stir constantly.

Step 5: Build the Creamy Sauce
Pour in the chicken broth and increase heat to medium. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this adds tons of flavor. Let it simmer for 2-3 minutes to reduce slightly. Stir in the heavy cream, ¾ cup Parmesan cheese, Italian seasoning, salt, and pepper. Whisk until the cheese melts and the sauce is smooth and creamy, about 2-3 minutes.

Step 6: Simmer the Meatballs in Sauce
Return the meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer gently for 12-15 minutes, stirring occasionally, until the meatballs are cooked through (internal temperature should reach 165°F). The sauce will thicken as it cooks. If it gets too thick, add a splash of chicken broth or cream.

Step 7: Finish and Serve
Remove from heat and stir in the fresh parsley. Taste and adjust seasoning with more salt and pepper if needed. Let rest for 2-3 minutes before serving – this allows the sauce to thicken slightly and the flavors to meld. Garnish with additional fresh parsley, basil, and a sprinkle of Parmesan cheese.