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

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

Shape the mixture into 1 ½-inch meatballs and place them on the prepared baking sheets.

Bake for about 18 minutes until cooked through and lightly browned.

In a large oven-proof skillet, melt butter over medium heat, add minced garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes, sauté until fragrant.

Pour in white cooking wine and cook until mostly evaporated, then whisk in chicken broth, heavy cream, and Parmesan cheese until slightly thickened.

Gently add the baked meatballs to the sauce.

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

Serve over pasta, rice, or mashed potatoes, garnished with fresh basil if desired.