In a large mixing bowl, combine the ground chicken with salt, pepper, and crushed red pepper. Using a food processor, mince the garlic, shallot, and basil finely, then blend them with the egg, heavy cream, Italian seasoning, breadcrumbs, and Parmesan cheese until smooth. Gently combine this mixture with the chicken until just mixed, then roll the mixture into 1-inch balls and set aside.

Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Carefully add the prepared chicken meatballs, cooking them for about 6-8 minutes, turning occasionally until they are browned on all sides. Once browned, transfer the meatballs to a plate and set them aside while you prepare the sauce.

In the same pot, pour in ½ cup of red wine, bringing it to a boil, and scrape up any browned bits on the bottom for extra flavor. Once the wine has reduced slightly, add the 32-ounce jar of arrabbiata sauce, ¼ cup of water, a pinch of sugar, and more crushed red pepper if desired. Stir to combine and let the sauce simmer for 5-10 minutes to meld the flavors.

Gently add the browned chicken meatballs back into the pot with the simmering arrabbiata sauce. Cover the pot and reduce the heat to low, letting the mixture simmer for about 30 minutes.

While the meatballs simmer, bring a large pot of salted water to a boil. Add 12 ounces of your choice of short pasta, cooking it according to package instructions until al dente, usually around 8-10 minutes.

After draining the pasta, return the sauce with meatballs to medium heat. Stir in the reserved pasta water and ½ cup of Parmesan cheese for creaminess.

To plate, serve a generous portion of the pasta and meatballs on each dish. Garnish with extra Parmesan cheese and fresh basil leaves. Enjoy!