In a large mixing bowl, combine the chicken, Parrano, bread crumbs, eggs, salt, pepper, oregano, parsley and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed.

Form the ground chicken mixture into small meatballs, each the size of a golf ball. Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour. Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for 3-4 minutes, turning every so often to brown the outside and then continue cooking through for about 6 minutes more. Once the meatballs are cooked, remove them from the oil and repeat the process with the remaining meatballs.

Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add sun dried tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in ½ cup basil and simmer 1 minute longer. Remove from heat, let cool, then transfer to a blender and puree for 1 minute until smooth. Season with salt and pepper.

Cook the pasta according to the package directions. Drain, reserving ½ cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and toss to coat. Add enough reserved cooking liquid to pasta to moisten if needed. Season with salt and pepper. Add the meatballs back into the pot and heat through. Garnish with basil and extra Parrano cheese.