Preheat your oven to 400°F (200°C). In a large mixing bowl, combine ground chicken, eggs, minced garlic, olive oil, seasoned panko crumbs, grated Parmesan cheese, onion powder, kosher salt, black pepper, and paprika. Mix gently with your hands until just combined to avoid overworking. Form the mixture into 1½-inch meatballs and set them aside on a plate.

Line a baking sheet with parchment paper for easy cleanup. Place your formed meatballs in a single layer on the baking sheet. Bake in the preheated oven for about 18 minutes until the meatballs are lightly browned and cooked through.

While the meatballs bake, prepare the creamy sauce in a deep oven-proof skillet. Melt 5 tablespoons of butter over medium heat, then add the remaining minced garlic, Italian seasoning, red pepper flakes, and chopped sundried tomatoes. Cook for about 2 minutes until fragrant.

Pour in the white cooking wine and allow it to simmer for a few minutes until mostly reduced. Gradually whisk in the low-sodium chicken broth, heavy cream, and another ⅔ cup of grated Parmesan cheese. Continue to cook until well combined and slightly thickened, approximately 3-5 minutes.

Once the meatballs are done baking, carefully transfer them into the skillet full of creamy sauce, ensuring each meatball is well-coated. Gently stir to combine everything together.

Place the skillet back in the oven and bake for an additional 10 minutes until the sauce is bubbling and the meatballs are heated through.

Remove the skillet from the oven and garnish with julienned fresh basil leaves. Serve your juicy Marry Me Chicken Meatballs immediately, paired beautifully with rice, mashed potatoes, or a fresh salad.