Mix 1 teaspoon of kosher salt, garlic powder, paprika, thyme, rosemary, parsley, oregano, red pepper flakes, and black pepper in a small bowl. Set aside.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add ground chicken and break it into small pieces with a wooden spoon.

Add the spice mixture to the chicken and cook for about 5 minutes until nearly cooked through. Remove the chicken and set aside.

Keep oil in the Dutch oven. Add another tablespoon of olive oil, then sauté the onion with ¼ teaspoon salt for 4-5 minutes. Add garlic, carrots, and celery; cook for 2 more minutes.

Add crushed tomatoes, tomato paste, brown sugar, and Worcestershire; whisk together. Bring to a boil.

Return chicken to the Dutch oven, stir, reduce heat to low, and simmer uncovered for 1 hour and 30 minutes, stirring periodically.

Once thickened and flavors meld, remove from heat and let rest for 10 minutes.

While resting, cook pasta according to package instructions. Serve sauce over pasta, topped with Parmesan and chopped basil.