Preheat the oven to 375 degrees F. Grease a 9X13 baking dish with cooking spray and set it aside.
Cook the spaghetti according to the package instructions. Drain the water and set it aside to use later.
Heat a large skillet over medium heat, and add butter. Once the butter is melted, sprinkle the flour and cook for a minute.
Slowly pour the chicken stock and heavy cream. Cook until the sauce begins to thicken for 4-5 minutes.
Season the sauce with Italian seasonings, red chili flakes, salt, and ground pepper.
Add the cooked spaghetti to the skillet and toss until everything comes together.
Transfer them to the prepared baking dish and set them aside.
To the same skillet, add a tablespoon of oil, followed by garlic and onion. Cook for 3-5 minutes until the onion turns translucent.
Add the ground chicken, break it up, and cook for 3-5 minutes until the chicken releases moisture.
Season with salt and pepper and stir in the spaghetti sauce. Let it simmer for 2 minutes.
Add the meat sauce on top of the pasta to the baking dish. Sprinkle a layer of mozzarella cheese generously on top of the sauce.
Bake them for 22-25 minutes until the cheese is melted and golden.
Garnish the Spaghetti Alfredo with parsley and serve while it's still warm.