In a mixing bowl, combine ground chicken, salt, black pepper, garlic powder, dried oregano, breadcrumbs, Parmesan cheese, milk, and egg. Mix well until evenly combined.

Shape the mixture into small balls, about the size of a tablespoon.

Heat a pan over medium heat and lightly grease it with olive oil. Cook the meatballs in batches, turning occasionally, until golden brown and fully cooked (approximately 10 minutes). Remove and set aside.

In the same pan used for the meatballs, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Stir in the red chili flakes, crushed tomatoes, dried basil, oregano, salt, and sugar.

Let the sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.

Add the cooked meatballs to the sauce and simmer for 5 minutes.

Bring 2 liters of water to a boil in a large pot. Add salt and spaghetti.

Cook the pasta according to the package instructions, usually around 8–10 minutes for al dente.

Drain the pasta, reserving 60 ml (1/4 cup) of pasta water.

Toss the cooked spaghetti with the sauce, adding reserved pasta water if needed for consistency.

Divide into serving bowls and garnish with freshly grated Parmesan cheese and chopped basil if desired.