In a large bowl, combine ground chicken, breadcrumbs, egg, parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined. Don’t overdo it—overmixing leads to tough meatballs and sadness.

Roll the meatballs.

Shape the mixture into golf-ball-sized meatballs. If things get sticky, lightly oil your hands. You should get about 16–18 meatballs.

Brown the meatballs.

Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, about 6–8 minutes total. They don’t need to be fully cooked yet—just golden and confident.

Remove and set aside.

Transfer meatballs to a plate. Try not to snack. Or do. I’m not your boss.

Start the sauce.

In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Do not burn it—burnt garlic ruins everything.

Build the creaminess.

Pour in chicken broth and scrape up all the tasty browned bits. Add heavy cream, parmesan, and chili flakes. Stir and let it simmer for 3–4 minutes.

Bring it all together.

Add meatballs back into the skillet. Spoon sauce over them generously. Simmer for 8–10 minutes until meatballs are cooked through and sauce thickens.

Finish strong.

Taste and adjust seasoning. Add parsley on top if you’re feeling fancy. Serve immediately.