Combine tomato paste, water, crushed tomatoes, diced tomatoes, and basil in a large saucepan over medium heat. Season with salt and black pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.

Combine ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and black pepper in a medium bowl, and form into 1-inch balls.

Heat a large skillet over medium heat and coat with cooking spray. Add meatballs and brown on all sides. Transfer meatballs to simmering tomato sauce and cook until meatballs reach an internal temperature of 165°F (74°C).

Bring a large pot of lightly salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain the spaghetti.