Preheat your oven: Set your oven to 400°F (200°C) and line one or two large baking sheets with parchment paper.
Mix the meatballs: In a large bowl, combine the ground chicken, eggs, garlic, olive oil, panko crumbs, Parmesan cheese, onion powder, salt, pepper, and paprika. Gently mix everything together, being careful not to overmix.
Form and bake: Use a 1 1/2-inch scooper or your hands to form meatballs and place them on the prepared baking sheet. Bake for 18 minutes, until they’re lightly browned and no longer pink inside. Set aside.
Start the sauce: Melt butter in a large oven-proof skillet over medium heat. Add garlic, Italian seasoning, red pepper flakes, and sun-dried tomatoes. Sauté for about 2 minutes, stirring frequently.
Create the creamy base: Pour in the chicken broth, then slowly whisk in the heavy cream and Parmesan cheese. Stir until everything is well combined and the sauce begins to thicken slightly.
Add the meatballs: Carefully add the baked meatballs to the skillet, coating them well in the sauce. Transfer the skillet to your oven and cook for an additional 10 minutes until the sauce is bubbly and everything is heated through.