Combine the chicken, Parmesan, seasoning, egg and breadcrumbs in a large mixing bowl. I used panko breadcrumbs but feel free to use Italian breadcrumbs or fresh.
With wet hands, form the meatballs and place on a parchment lined plate or chopping board.
Heat a large skillet or pan (Use a slightly deeper pan to make sure the sauce doesn't boil over) over medium-high heat.
Add a splash of oil then add the meatballs, cooking in batches until they are golden brown on all sides. Remove from the pan and set aside.
In the same pan you cooked the meatballs, add chopped onion and cook for a few minutes until soft and translucent. Add the garlic and herbs and cook for a few seconds until fragrant.
Pour in the chopped tomatoes, tomato puree, herbs, sugar, salt and pepper. Bring to a simmer and cook over medium heat for 10 minutes then carefully add the meatballs to the sauce. Cook for another 10 minutes while the pasta cooks. If the sauce looks like it's reducing too much, add ½-1 cup water or stock.
Cook the pasta in a large pot of salted, boiling water until al dente, approximately 10 minutes (depending on shape). Drain then add to the pan with the meatballs and sauce and toss well.
Serve topped with Parmesan cheese and fresh basil.