Combine ground chicken, panko breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper in a large bowl. Mix gently with your hands—overmixing creates tough meatballs. Roll into 20-24 evenly sized balls, about 1.5 inches each.

Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer, working in batches if needed. Brown on all sides, about 6-8 minutes total. They don't need to cook through completely—just develop that beautiful golden exterior. Transfer to a plate.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant—watch carefully to prevent burning. Pour in chicken broth, scraping up any browned bits from the bottom.

Reduce heat to medium-low and slowly pour in heavy cream, stirring constantly. Add sun-dried tomatoes, Parmesan cheese, oregano, and red pepper flakes. Let it simmer gently for 3-4 minutes until the cheese melts completely and the sauce thickens slightly.

Return meatballs to the skillet, nestling them into the creamy sauce. Cover and simmer for 8-10 minutes until meatballs reach an internal temperature of 165°F. The sauce should coat the back of a spoon. Sprinkle with fresh basil just before serving.