1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan, minced garlic, chopped parsley, egg, salt, pepper, Italian seasoning, and panko breadcrumbs. Use your hands or a spoon to gently mix until all ingredients are just combined. Be careful not to overmix to keep the meatballs tender.
3. Shape the mixture into meatballs about 1 ½ inches in diameter and place them evenly spaced on the prepared baking sheet.
4. Drizzle olive oil over the meatballs to help them brown and keep moist during baking.
5. Bake the meatballs for 20-25 minutes, turning halfway through, until they are golden brown and cooked through (internal temperature should reach 165°F).
6. While the meatballs bake, cook your pasta according to package instructions until al dente. Drain and set aside.
7. Warm the Alfredo sauce gently in a saucepan over low heat, stirring occasionally.
8. Once the meatballs are done, transfer them to the Alfredo sauce and gently coat each meatball in the creamy sauce.
9. Serve the saucy meatballs over the cooked pasta, garnished with extra Parmesan and fresh parsley if desired.

One little tip from my years in the kitchen: when rolling the meatballs, wet your hands slightly. It prevents sticking and makes the process much smoother—Mama Lou swore by that trick, and it’s stuck with me ever since.