In a medium bowl, gently mix together the ground chicken, panko breadcrumbs, 1/3 cup grated Parmesan, beaten egg, chopped parsley, minced garlic, kosher salt, and black pepper until just combined. Roll into 16–18 golf-ball-sized meatballs (lightly oil your hands so they don't stick).

Heat 2 tablespoons of the herb-infused oil from the sun-dried tomato jar in a large 12-inch cast-iron skillet over medium-high heat. Add the chicken meatballs in a single layer and sear for 6–7 minutes, turning occasionally until golden brown on the outside. Transfer to a plate.

Reduce skillet heat to medium. Melt the 2 tablespoons of butter, then stir in the 4 cloves minced garlic, tomato paste, Italian seasoning, and red pepper flakes, cooking for 60 seconds until fragrant.

Pour in the 3/4 cup chicken broth to deglaze the pan, scraping up the golden fond with a wooden spoon. Stir in the heavy cream and julienned sun-dried tomatoes and bring to a gentle simmer.

Whisk in the 1/2 cup freshly grated Parmigiano-Reggiano until smooth and velvety. Return the seared chicken meatballs and their juices to the skillet, simmering for 5–6 minutes while spooning the sauce over top until the meatballs reach 165°F internally. Garnish with fresh torn basil and serve warm!