Preheat your oven to 350°F (175°C).

Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, about one minute less than the package directs. Drain and set aside.

In a large skillet over medium heat, melt the butter. Add the cream of mushroom soup, heavy cream, garlic powder, onion powder, paprika, black pepper, and salt. Whisk until smooth and bubbling. Stir in the hot sauce. Taste and adjust.

In a separate bowl, mix the shredded chicken with the ricotta cheese.

In a greased 9x13 inch baking dish, layer half the cooked spaghetti. Spoon half the sauce over it, then scatter half the chicken ricotta mixture. Sprinkle one cup of mozzarella. Repeat the layers with remaining spaghetti, sauce, and chicken. Top with the last cup of mozzarella.

Place the dish in the oven and bake for 25 to 30 minutes, until the cheese is golden and the sauce bubbles at the edges.

Remove from the oven and let sit for five minutes. This helps the casserole set, making it easier to serve.

Scoop generous portions onto plates. Garnish with fresh parsley if you like. Watch your family smile.