Sauté onions: In a frying pan, heat cooking oil and sauté finely chopped onion for 1-2 minutes.
Add garlic: Add finely chopped garlic, mix well, and fry until translucent.
Cook tomato paste: Add tomato paste, mix well, and cook on medium flame for 1-2 minutes.
Add chicken stock: Add chicken stock, mix well, cover, and cook on low flame for 4-5 minutes.
Add cream and cheese mixture: On low flame, add cream, grated cheddar cheese, chilli oil, black pepper powder, Italian herbs, and Himalayan pink salt. Mix well and cook on medium flame for 2-3 minutes.
Combine with spaghetti: Add boiled spaghetti and mix well.
Add parsley and serve: Add chopped fresh parsley, mix well, transfer to serving dish, garnish with extra chilli oil and fresh parsley, and serve.