Cook the spaghetti according to the package directions. Drain and set aside.

In a large mixing bowl, combine the bread crumbs, pesto, Parmesan cheese, and garlic powder. Stir well to distribute the flavors evenly.

Add the ground chicken to the bowl. Mix lightly and gently—just until combined, being careful not to overmix, as this can make the meatballs dense.

Shape the mixture into 1-inch meatballs, placing them on a parchment-lined plate or tray as you go.

Heat a large skillet over medium heat and add a drizzle of olive oil (if needed). Brown the meatballs on all sides, turning occasionally to ensure they're evenly cooked.

Once browned, add the marinara sauce and water to the skillet. Stir gently, ensuring all meatballs are covered in sauce.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 5 minutes, or until the meatballs are cooked through (internal temperature of 165°F).

Serve the meatballs over the cooked spaghetti. Garnish with fresh basil and additional Parmesan cheese if desired.