In a large mixing bowl, combine the ground chicken, 1/4 cup grated Parmesan cheese, bread crumbs, chopped fresh parsley, minced garlic, egg, salt, and black pepper. Mix gently until well incorporated. Avoid overmixing to keep meatballs tender.
Shape the mixture into 1-inch meatballs and place them on a plate or tray. This should yield about 18-20 meatballs.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add meatballs in batches without overcrowding. Brown on all sides, about 5-6 minutes total. They do not need to be fully cooked yet. Remove and set aside.
In the same skillet, reduce heat to medium-low. Add heavy cream, chicken broth, garlic powder, and 1/2 cup grated Parmesan cheese. Stir continuously until cheese melts and sauce thickens slightly, about 3-4 minutes.
Return meatballs to the skillet, nestle gently into the sauce. Cover and simmer for 8-10 minutes, or until meatballs are cooked through (internal temperature 165°F).
Sprinkle chopped fresh parsley on top. Serve over pasta, rice, or your preferred side dish.
