Preheat your oven to 400°F and line an extra-large baking sheet with parchment paper.
In a large bowl, combine the ground chicken, eggs, garlic, olive oil, panko crumbs, parmesan, onion powder, salt, pepper, and paprika. Gently mix without overworking the mixture.
Using a 1 1/2-inch scooper, portion out the meatballs onto the baking sheets.
Bake for 18 minutes, or until the meatballs are lightly browned and cooked through. Set aside.
In a deep, oven-proof skillet, melt the butter over medium heat. Add the minced garlic, Italian seasoning, red pepper flakes, and sundried tomatoes, cooking for 2 minutes until fragrant.
Pour in the white cooking wine and let it reduce for 2–3 minutes.
Slowly stir in the chicken broth, followed by the heavy cream and parmesan cheese, whisking until smooth.
Allow the sauce to thicken slightly, stirring occasionally, for about 5 minutes.
Add the baked meatballs to the skillet, coating them evenly with the sauce.
Transfer the skillet to the oven and bake for 10 minutes, or until the sauce is bubbly.
Garnish with fresh basil (if desired) and serve immediately.