Bring the 5-6 quarts water to boiling in a large pot and add 2 bay leaves to the water. Add the spaghetti pasta and cook for 5 minutes or until the pasta is al dente. Drain

Prepare the creamy Sauce: Place a large skillet over medium-low heat. Melt the butter, add the yellow onion and saute for 2-4 minutes or until the onion begins to brown. Add the garlic and saute for another 1 minute. Do not let the garlic brown.

Add the carrots, green and red bell peppers, parsley, green onions, capers, the last bay leave, sage and saute for another 2 min.

Incorporate the chicken and dried spices to the skillet: paprika, black pepper, oregano, and Parmesan cheese. (I like to mix dried spices in a small bowl, and crush with the back of a spoon or use a pestle and mortar)

Mix well, add the heavy cream and pasta and simmer until it begins to thicken.

Serve hot and sprinkle Parmesan cheese on top.