In a mixing bowl combine the ground chicken breadcrumbs ¼ cup Parmesan egg 2 cloves minced garlic Italian seasoning ½ teaspoon salt and ½ teaspoon pepper.

Mix the ingredients well and form the mixture into 1 inch balls.

Heat olive oil in a large skillet over medium heat.

Add the chicken balls to the skillet and cook for 8 to 10 minutes until golden brown and fully cooked through.

Remove the cooked chicken balls from the skillet and set them aside.

Boil a large pot of water and cook the pasta according to package instructions.

Reserve ½ cup of the starchy pasta water before draining the pasta.

In the same skillet used for the chicken melt 4 tablespoons of butter over medium heat.

Add 3 cloves of minced garlic and the red pepper flakes to the butter and sauté for 1 minute until fragrant.

Stir in the chopped parsley and return the chicken balls to the skillet tossing them to coat in the garlic butter.

In a separate saucepan melt 1 tablespoon of butter over medium heat.

Add the remaining 2 cloves of minced garlic and sauté for 1 minute.

Pour in the heavy cream ½ teaspoon salt ½ teaspoon pepper and nutmeg then stir well.

Reduce the heat to low and stir in the remaining 1 cup of Parmesan cheese until melted.

Gradually add the reserved pasta water to the saucepan until the sauce reaches a creamy consistency.

Toss the cooked pasta into the cream sauce until every strand is fully coated.

Serve the creamy pasta in bowls topped with the garlic butter chicken balls.

Garnish with additional fresh parsley and grated Parmesan cheese if desired.