1. Prepare the Chicken Balls

1. In a large bowl, mix the ground chicken, breadcrumbs, Parmesan cheese, minced garlic, egg, Italian seasoning, salt, and black pepper until well combined.
2. Shape the mixture into small, evenly sized balls (about 1-inch in diameter).
3. In a large skillet, melt the butter over medium heat.
4. Add the chicken balls and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through.
5. Remove from the skillet and set aside.

2. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente.
3. Reserve ½ cup of pasta water before draining.

3. Make the Creamy Parmesan Sauce

1. In the same skillet used for the chicken balls, melt 2 tablespoons of butter over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Pour in the heavy cream and bring to a gentle simmer.
4. Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using).
5. Let the sauce thicken for 2-3 minutes, then add the cooked pasta, tossing to coat evenly. If needed, add some reserved pasta water for a silkier sauce.