Step 1: In a large bowl, combine ground chicken, breadcrumbs, 1/4 cup parmesan, egg, 2 minced garlic cloves, dried parsley, salt, and pepper. Mix until well combined.
Step 2: Form the mixture into 1-inch meatballs (approximately 20-24 balls). Set aside on a plate.
Step 3: Cook fettuccine according to package directions until al dente. Drain and set aside.
Step 4: In a large skillet over medium heat, melt butter. Add minced garlic and cook for 1 minute until fragrant.
Step 5: Add chicken balls to the skillet and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through.
Step 6: Remove chicken balls from skillet and set aside. To the same skillet, add chicken broth and bring to a simmer.
Step 7: Stir in 1/4 cup heavy cream and 1/4 cup parmesan cheese until smooth and creamy.
Step 8: Return chicken balls to the skillet and toss to coat in the sauce. Sprinkle with fresh parsley.
Step 9: To the cooked pasta, add 1/4 cup parmesan cheese and 2 tbsp heavy cream. Toss until well coated.
Step 10: Serve garlic butter chicken balls over creamy parmesan pasta.