Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper, set aside.

In a medium-sized mixing bowl add ground chicken, garlic, lemon zest, panko bread crumbs, 2 tablespoons minced parsley, kosher salt, and black pepper.

Mix together with your hands and form into 2 tablespoon-sized balls.

Place the meatballs onto the prepared baking sheet.

Cook the meatballs for about 20 minutes or until fully cooked.

While the meatballs are cooking start making the sauce.

In a large 12-inch skillet add dry white wine, butter, and lemon juice.

Simmer over medium-high heat until the mixture has cooked down to a syrupy consistency.

Whisk in chicken stock and simmer until the sauce has cooked down by half.

Remove the sauce from the heat and stir in the parsley.

Add the cooked pasta and meatballs to the mixture and toss to combine.

Serve warm.