Finely mince 7 garlic cloves and chop the sun-dried tomatoes, basil, parsley, and broccoli into florets.

Combine ground chicken, egg, 2 minced garlic cloves, breadcrumbs, ground flaxseed, onion powder, 1 tsp salt, 1/2 tsp black pepper, and paprika.

Shape the chicken mixture into approximately 16 equal meatballs. Spray them lightly with cooking oil spray.

Toss broccoli with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.

Air-fry the seasoned broccoli at 200°C / 390°F for 8 min. Transfer it to a serving dish.

Air-fry the chicken meatballs at 215°C / 420°F for 8 min, until browned. Set them aside.

Melt butter with the remaining 2 tbsp olive oil in a large skillet over medium heat. Sauté the remaining 5 minced garlic cloves for 1 min.

Stir Italian seasoning, chili flakes, and sun-dried tomatoes into the skillet. Cook for 1 min.

Pour in white wine and chicken broth. Simmer for 3 min to reduce slightly.

Stir plant-based cream and grated Parmesan cheese into the sauce. Season with remaining black pepper and salt to taste.

Add the cooked chicken meatballs to the sauce and simmer for 10 min. Turn them once to coat evenly.

Warm the cooked chickpea pasta in the sauce and fold gently to coat. Top with basil and parsley.

Serve the creamy meatball pasta with the crispy broccoli alongside.