Mix the ground chicken, breadcrumbs, 1/4 cup Parmesan, egg, 2 minced garlic cloves, garlic powder, Italian seasoning, 1 tsp paprika, salt and pepper. Roll into small meatballs.
Heat olive oil in a large pan over medium heat. Sear the meatballs for 4–5 minutes, turning frequently until browned. Remove and set aside.
Cook pasta until al dente according to the package instructions. Drain and set aside.
Add the chicken broth to the same pan and scrape up all the browned bits. Let it reduce slightly, then add a drizzle of olive oil. Sauté the chopped red onion until soft, then add the remaining 3 minced garlic cloves and cook until fragrant.
Stir in the tomato paste, remaining 1 tsp paprika, and oregano. Add the white wine and simmer for 2–3 minutes. Add the cream, sun-dried tomatoes, chili flakes, and thyme. Simmer until slightly thickened, then stir in 1/2 cup of Parmesan.
Add the cooked pasta to the sauce and toss until creamy and well coated. Return the meatballs to the pan and simmer gently for a few minutes until cooked through. Add a little extra chicken broth or pasta water if you prefer a saucier pasta.
Garnish with fresh basil or parsley and extra Parmesan before serving.
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