Mix the Meatball Base: In a large mixing bowl, combine ground chicken, panko breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, chopped parsley, Italian seasoning, onion powder, kosher salt, and black pepper. Gently mix with clean hands or a fork just until evenly combined. Avoid overworking the mixture to keep meatballs extraordinarily tender and juicy.

Shape into Meatballs: Roll the meat mixture into approximately 15 to 18 golf-ball-sized meatballs (about 1.5 inches each). Pro tip: Lightly wet your hands with cold water or olive oil to prevent sticking while rolling.

Sear Until Golden: Heat 2 tablespoons of extra virgin olive oil in a large deep cast iron skillet over medium-high heat. Add meatballs in a single layer, giving them space. Sear for 5 to 6 minutes, gently turning with tongs every 2 minutes, until all sides achieve a deep caramelized golden-brown crust (they will finish cooking in the sauce). Transfer seared meatballs to a clean plate and set aside.

Build the Velvety Garlic Cream Sauce: Reduce heat to medium. Add 2 tablespoons of unsalted butter and minced garlic into the skillet fond. Saute for 60 seconds until aromatic and lightly golden. Pour in chicken bone broth, scraping up all flavorful browned bits from the pan bottom. Whisk in heavy cream and bring liquid to a gentle simmer. Gradually whisk in the freshly grated Parmigiano-Reggiano cheese until completely melted into a silky, smooth sauce.

Simmer Meatballs & Wilt Spinach: Return the seared chicken meatballs and any resting pan juices into the bubbling sauce. Add fresh baby spinach and crushed red pepper flakes. Simmer gently over medium-low heat for 4 to 5 minutes, basting meatballs with the luscious cream sauce, until the sauce thickens and the meatballs reach an internal temperature of 165°F (74°C).

Garnish & Serve: Remove from heat. Scatter fresh basil ribbons, chopped parsley, and extra shaved Parmesan over top. Serve immediately straight from the skillet alongside warm crusty bread, pasta, or fluffy rice!