Preheat your oven to 350° F. This ensures that your dish will cook evenly and thoroughly.
Lightly spray a rimmed baking sheet with cooking spray and set it aside. This prevents the meatballs from sticking as they bake.
Bring a medium-large pot of salted water to a boil. Add all the pasta nests and then reduce the heat so that the water is only gently bubbling. Cook for 2 minutes, just until al dente. Using a slotted spoon, quickly remove the pasta nests from the water, draining as much water as you can, and place them on the prepared baking sheet. Set aside, but don't discard the pasta water as you'll need it later.
Heat a 12-inch cast iron skillet or another oven-safe skillet over medium to medium-low heat. Add butter. Once melted, add the garlic, stirring to coat. Sauté for about 3 minutes, stirring regularly, until the garlic is softened. If the garlic starts to brown, turn the heat down a bit.
Stir in the heavy cream and kosher salt. When the mixture starts to bubble, let it simmer for 2 minutes longer, stirring occasionally. This helps the flavors meld together.
Add 2 tablespoons of the reserved pasta water and then whisk in the grated Parmesan until smooth. Be sure to taste and add a bit more salt if needed to balance the flavors.
Remove the skillet from heat. Nestle each of the cooked pasta nests into the creamy sauce. Add 1 teaspoon of pesto to the centers of each pasta nest, spreading it a bit into the pasta. The pesto will infuse the pasta with its wonderful flavor.
Press a chicken meatball into the center of each pasta nest, and then add a bit more pesto to the top of each meatball. This ensures that every bite is packed with flavor.
Cover the skillet with foil, ensuring not to let the foil touch the meatballs, and place it in the oven. Bake for 20 to 25 minutes, or until the cream sauce is bubbling lightly.
Once done, sprinkle each pasta nest with a bit of freshly ground black pepper, plus freshly shredded Parmesan, minced parsley, and basil leaves, if desired. Serve hot and enjoy your culinary creation!
