1. Heat the olive oil in a large oven-safe pot over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the garlic and onion, cooking until fragrant and the onion is translucent, about 3-4 minutes.
3. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
4. Add the penne pasta, ensuring it is submerged in the liquid. Let it cook for about 10 minutes, stirring occasionally, until the pasta is al dente.
5. Return the chicken to the pot, along with the mozzarella, Parmesan, oregano, basil, and cinnamon. Stir well to combine.
6. Preheat your oven to 375°F (190°C). Transfer the pot to the oven and bake for 15-20 minutes, or until the cheese is bubbly and golden.
7. Once baked, let it cool slightly before garnishing with fresh parsley. Serve and enjoy the warmth and comfort it brings to your table.

Cooking should always be a joyous affair — a lesson I learned from many mornings spent in the kitchen with my mum, where each step was a dance and every dish a celebration.