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1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, onion powder, dried oregano, salt, and black pepper. Mix until just combined.
3. Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20-25 minutes, or until cooked through and golden brown.
5. While the meatballs are baking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (about 8-10 minutes).
6. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
7. In a large skillet, heat olive oil over medium heat. Sauté the diced onion for 3-4 minutes until translucent.
8. Add minced garlic and sauté for an additional 1-2 minutes.
9. Pour in the crushed tomatoes, add dried basil, sugar (if using), and season with salt and pepper. Let the sauce simmer for about 10 minutes.
10. Once the meatballs are done, add them to the skillet with the tomato sauce and gently stir to coat.
11. Add the cooked pasta, tossing everything together. If the mixture is too dry, add reserved pasta water as needed.
12. Cook together for an additional 2-3 minutes on low heat.
13. Remove the skillet from heat and serve the baked chicken meatballs pasta in bowls.
14. Garnish with fresh basil leaves and extra grated Parmesan cheese.
15. Enjoy!

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