Preheat the oven to 400°F convection (or 425°F regular bake). Bring a large pot of generously salted water to a boil.
In a small bowl, add the panko breadcrumbs and milk. Stir and let rest for about 10 minutes until the breadcrumbs absorb the milk.
Meanwhile, in a large bowl, add the ground chicken, parsley, 2 finely chopped garlic cloves, 1/4 cup grated parmesan, egg, 3/4 tsp kosher salt, and pepper. Add the hydrated breadcrumbs and mix until all ingredients are evenly distributed.
Drizzle 2 Tbsp olive oil on a baking sheet. Form the chicken mixture into 1 Tbsp mini meatballs and place them on the baking sheet, rolling them in oil as you add them. Bake for 12-15 mins until the internal temp of the meatballs reaches 165°F and the bottoms are browned.
In a large skillet, heat 2 Tbsp olive oil over medium heat. Add 4 finely chopped garlic cloves and sauté until fragrant.
Stir in the San Marzano tomatoes, Italian seasoning, 1 tsp kosher salt, sugar, and crushed red pepper flakes. Bring the marinara sauce to a simmer.
Cook the ditalini in the boiling salted water according to package instructions until al dente. Reserve some pasta water before draining.
Add the baked chicken meatballs and cooked ditalini to the simmering marinara sauce along with 1/2 cup grated parmesan. Toss to combine, adding pasta water as needed.
Serve topped with more grated parmesan and fresh parsley.
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