The mini chicken meatballs really are the star of this pasta dish.
In a large mixing bowl, combine the breadcrumbs with the milk and let stand until the milk is absorbed, about 5 minutes. To the breadcrumbs, add the chicken, egg, parmesan, salt, and pepper. The mixture will be wet. Shape the chicken mixture into 1-inch meatballs.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Place half of the meatballs (more or less depending on the size of your pan) into the skillet and cook 3-4 minutes or until browned, turn the meatballs and cook for an additional 3-4 minutes. The meatballs will not be cooked through and will be slightly pink on the inside. Remove from the skillet and cook the rest of the meatballs.
Once all of the meatballs are cooked, remove them from the pan and reduce the heat to low. Add the marinara sauce and heavy cream to the pan (be careful of splatters) and stir to combine. Add back in the meatballs and bring to a simmer. Cover and simmer over low heat for about 5 minutes or until the sauce has thickened and the meatballs are cooked through (meatballs will be white on the inside).
Adapted from this recipe. I changed up the meatball ingredients and a few of the amounts.
I've used ground turkey in this recipe with good results.
Mini Chicken Meatballs in Tomato Cream Sauce from Sam's Dish http://samsdish.com/mini-chicken-meatballs-in-tomato-cream-sauce/