In a small bowl, combine breadcrumbs, grated Parmesan, garlic powder, basil, oregano, salt, and pepper to make the seasoned breadcrumb mixture.

In a large bowl, mix ground chicken with the seasoned breadcrumb mixture and the egg. Use your hands to ensure even mixing.

Shape the meat mixture into meatballs, about 1-1.5 tablespoons each, yielding approximately 20 meatballs.

Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Once hot, add half of the meatballs and cook for about one minute on each side, ensuring all six sides are browned and the meatballs are cooked through. Transfer the cooked meatballs to a clean plate. Add the second tablespoon of cooking oil to the skillet and cook the second batch of meatballs.

While the meatballs are cooking, start the pasta and sauce. Boil a large pot of water and cook the pasta until tender (7-10 minutes). Drain the pasta in a colander.

In a medium sauce pot, heat the sauce over medium-low heat, stirring occasionally, until heated through.

Once all meatballs are cooked, add them to the pot of heated pasta sauce and stir to coat. Allow them to heat for a few minutes in the sauce if needed.

Serve the cooked and drained pasta topped with the sauce and meatballs.