1. In a large bowl combine ground chicken, panko breadcrumbs, Parmesan for the meatballs, egg, 2 cloves of the minced garlic, Italian seasoning, onion powder, salt, and black pepper. Mix gently until just combined.

2. With lightly oiled hands roll the mixture into 18–20 equal meatballs and place them on a plate or tray.

3. Heat olive oil and butter in a large skillet over medium to medium-high heat. Brown the meatballs on all sides in batches if needed, then transfer them to a clean plate. They do not need to be fully cooked yet.

4. Reduce the heat to medium. In the same skillet add the chopped sun-dried tomatoes and the remaining minced garlic. Sauté for 1–2 minutes until fragrant, scraping up browned bits from the bottom of the pan.

5. Stir in the tomato paste and crushed red pepper flakes and cook for about 30 seconds. Pour in the chicken broth, stirring to dissolve the tomato paste and deglaze the pan.

6. Lower the heat to medium-low and slowly pour in the heavy cream while stirring. Add the Parmesan for the sauce and stir until melted and the sauce slightly thickens. Season to taste with additional salt and pepper if needed.

7. Gently nestle the browned meatballs back into the skillet, spooning some sauce over each one. Cover the pan partially and simmer for 8–10 minutes, or until the meatballs are cooked through and reach 165°F in the center.

8. Stir in the baby spinach or chopped fresh basil until just wilted. Remove from the heat, garnish with fresh basil leaves, and serve the meatballs hot with extra sauce over pasta, rice, or mashed potatoes.