Place ground chicken in a large mixing bowl, then add 1 egg, grated Parmesan, Italian breadcrumbs, chopped sun dried tomatoes, Worcestershire sauce, Kosher salt, and black pepper. Use your hands to mix well.
Line a rimmed baking sheet with parchment paper, then use a small standard cookie scoop to evenly divide the mixture into meatballs. Use your hands to roll into uniform balls, then place on the parchment about 2” apart.
Broil the meatballs on high for 12 minutes. If you want the meatballs browned on both sides, turn the meatballs over halfway through cooking.
Pour the marinara sauce into a large pan, then place over medium-high heat until simmering. Simmer until the meatballs are fully cooked, then add them to the sauce and toss to coat.
You can add the cooked pasta directly to the marinara sauce with meatballs or you can spoon the sauce over individual bowls of pasta.
Serve immediately with additional grated Parmesan, fresh basil, and a pinch of flaky sea salt.