1. **Prepare the Chicken Balls:** In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix until just combined.

2. Shape the mixture into bite-sized balls (about 1 inch in diameter).

3. Heat olive oil in a large skillet over medium heat. Add the chicken balls and cook, turning occasionally, until browned on all sides and cooked through (approximately 8-10 minutes). Remove from skillet and set aside.

4. **Make the Garlic Butter Sauce:** In the same skillet, add the butter and sliced garlic. Sauté until fragrant and the garlic becomes lightly golden (about 1-2 minutes).

5. Pour in the chicken broth and lemon juice, stirring to combine. Let simmer for 2-3 minutes, then season with salt and pepper.

6. Return the chicken balls to the skillet and toss to coat in the sauce. Keep warm on low heat.

7. **Prepare the Creamy Parmesan Pasta:** Cook the pasta according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.

8. In a separate saucepan, melt 1 tbsp butter over medium heat. Stir in the heavy cream and bring to a gentle simmer.

9. Add the grated Parmesan cheese, stirring continuously until the sauce thickens slightly. If needed, thin the sauce with reserved pasta water. Season with salt and pepper.

10. Toss the drained pasta in the creamy Parmesan sauce.

11. **To Serve:** Plate the pasta and top with the garlic butter chicken balls. Garnish with fresh basil or parsley and extra Parmesan cheese if desired.