Preheat oven to 400.
In a large bowl, add the ground chicken, breadcrumbs, parmesan, egg, Italian seasoning, garlic powder, salt and pepper. Mix gently with your hands or a utensil, until just combined. Avoid overmixing.
Using a tablespoon or preferably a small cookie scoop, scoop and shape the meatballs into 1-inch balls. Place on a parchment-lined baking sheet, leaving space between each meatball. Cover with plastic wrap and chill for 30 minutes.
While your meatballs are chilling, roast the garlic. Cut ¼ inch off the top of the head of garlic. Add a sheet of aluminum foil on a small baking sheet or dish and place the head of garlic on top of it. Drizzle 1 tbsp olive oil overtop and season with salt and pepper. Wrap the foil around the head of garlic and roast in the oven for 30 minutes.
After the meatballs have chilled, place them in a 400 degree ℉ oven and bake for 20-25 minutes. They will be done when internal temperature reaches 165℉.
In a large saucepan. melt butter over medium heat. Add in the roasted garlic, salt and pepper. Sauté for 1-2 minutes. Whisk in the heavy cream and gently simmer, making sure not to let it boil.
Gradually add in the parmesan cheese and whisk until smooth. Add in the cooked meatballs and cover with a lid. Simmer gently until sauce thickens, about 4-5 minutes.
Add in cooked fettuccine noodles, toss to coat, and serve.
