In a large mixing bowl, combine 1 pound of ground chicken, ⅓ cup breadcrumbs, ¼ cup grated parmesan cheese, 1 large egg, ½ teaspoon each of onion and garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Gently mix until just combined.

Shape the mixture into 1 to 1.5-inch meatballs and set aside.

Heat a skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Sear each side of the meatballs for about 3-4 minutes until golden brown.

In the same skillet, add ½ cup of chopped sun-dried tomatoes and 2 cloves of minced garlic and sauté for 1-2 minutes.

Pour in ¾ cup of chicken broth to deglaze the pan, then stir in ¾ cup of heavy cream and simmer for 2-3 minutes.

Return the browned meatballs to the skillet and let them simmer in the sauce for about 8-10 minutes.

Add 1 cup of fresh spinach and stir until it wilts, then add ¼ cup of grated parmesan and ¼ cup of chopped fresh basil. Stir until combined.