Marinate chicken with seasoning for 10-15 minutes. Cook spaghetti in a pot of water with half a teaspoon salt added. Cook until aldente. Drain and set aside.
Beat whipping cream and egg yolks into a creamy mixture. Melt butter in a non-stick saucepan. Fry garlic and bay leaf until fragrant, then add chicken and stir-fry. Add squid and pour in the creamy mixture. Cook for a while over low heat.
Add spaghetti to the creamy sauce mixture. Toss well then dish out, garnish and serve.