1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. In a large bowl, combine the ground chicken, ricotta cheese, Parmesan, egg, panko breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands or a spoon until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1.5-inch meatballs and place them evenly spaced on the baking sheet. Lightly drizzle olive oil over the meatballs to help them brown during baking.
4. Bake the meatballs for 18-20 minutes, turning halfway through, until golden brown and cooked through (internal temperature should reach 165°F).
5. While the meatballs bake, cook the pasta according to package instructions until al dente. Drain and set aside.
6. To make the Alfredo sauce, melt the butter in a large skillet over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux—this step is crucial for a creamy, lump-free sauce.
7. Slowly whisk in the milk, continuing to stir until the sauce thickens, about 5-7 minutes. Lower the heat if it starts to boil too hard.
8. Stir in the grated Parmesan and nutmeg, seasoning with salt and pepper to taste. If the sauce is too thick, add a splash more milk to loosen it.
9. Add the baked meatballs to the skillet with the Alfredo sauce, gently stirring to coat them well. Let everything warm together for 2-3 minutes on low heat.
10. Toss the cooked pasta into the skillet or serve the meatballs and sauce over the pasta. Garnish with fresh parsley and a sprinkle of extra Parmesan.

One trick I picked up during my culinary classes is to always keep an eye on the sauce’s consistency. It’s easy to go from velvety to gluey if the heat is too high or the flour isn’t cooked enough. Patience here is key.