Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine ground chicken, eggs, minced garlic, and olive oil. Mix with panko crumbs, Parmesan cheese, onion powder, salt, and pepper until just combined.

Form the mixture into 1.5-inch meatballs and place on the lined baking sheet.

Bake the meatballs in the preheated oven for about 18 minutes until cooked through and golden.

In a deep skillet, heat butter and add minced garlic, Italian seasoning, and red pepper flakes. Sauté for 2 minutes.

Add chopped sundried tomatoes and stir for 1 minute. Pour in white cooking wine and let simmer until reduced slightly.

Add chicken broth, heavy cream, and additional Parmesan cheese. Whisk until smooth.

Add baked meatballs to the skillet, coat them in the sauce, and simmer for 5 minutes. Transfer to the oven for 10 additional minutes.

Garnish with chopped basil and serve hot over pasta, rice, or with bread.