Make the meatballs. In a large bowl, combine the meatball ingredients. Mix until everything is evenly combined, don't overtax.

Shape the meatballs. Scoop the mixture into small meatballs, about 1 tablespoon each. You should get roughly 25–30 meatballs.

Brown the meatballs. Heat a thin layer of oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed. Cook, turning occasionally, until browned on all sides and mostly cooked through. Transfer the meatballs to a plate and set aside.

Start the sauce. Carefully wipe out any excess oil from the skillet, leaving some oil and browned bits behind. Return the skillet to medium heat and add the minced garlic. Cook for about 30 seconds, until fragrant.

Add the tomato paste. Stir in the tomato paste and cook for about 1 minute, stirring frequently.

Build the sauce. Pour in the chicken stock, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Stir in the heavy cream, Parmesan cheese, and Italian seasoning.

Finish the meatballs. Bring the sauce to a gentle simmer, then return the meatballs to the skillet. Reduce the heat to medium-low and simmer for about 10 minutes, until the sauce has thickened.

Add the pasta. Add the cooked thin spaghetti to the skillet and toss gently until the noodles are coated in the creamy Parmesan sauce. If the skillet is too crowded, transfer everything to a large bowl and toss there.

Serve. Spoon the creamy spaghetti onto plates and top with the chicken meatballs. Serve hot.