1. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.
2. Shape the mixture into 1-inch meatballs, placing them on a baking sheet as you go.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until golden brown on all sides, about 5-7 minutes. Transfer the browned meatballs to a plate.
4. In the same skillet, pour in the heavy cream and chicken broth, stirring up any browned bits from the bottom. Add the sun-dried tomatoes and let the sauce simmer for about 3 minutes.
5. Return the meatballs to the skillet, spooning the sauce over them. Cover and simmer gently for 10 minutes, allowing the flavors to meld.
6. Add the fresh spinach and basil, stirring until the spinach wilts. Taste and adjust seasoning if necessary.

As my abuela taught me, always trust your senses. Taste as you go, and let the aromas guide you to perfection.