Cooking this dish is as straightforward as it is satisfying. Let’s embark on this step-by-step journey together:

1. Heat the olive oil in a large pot over medium heat. Add the chicken thighs and cook until browned, about 5-6 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion and garlic, sautéing until the onion is translucent and fragrant, about 3 minutes.
3. Stir in the thyme, oregano, smoked paprika, and cinnamon, letting the spices bloom for about 30 seconds.
4. Add the diced tomatoes, chicken broth, and cream, stirring to combine. Bring the mixture to a gentle simmer.
5. Return the chicken to the pot, along with the penne pasta. Stir well to ensure the pasta is submerged in the liquid.
6. Cover the pot and let it cook on low heat, stirring occasionally, until the pasta is al dente and the chicken is cooked through, about 15-20 minutes.
7. Season with salt and pepper to taste. Sprinkle in the Parmesan cheese, stirring until melted and the sauce is creamy.
8. Garnish with fresh parsley and serve hot, preferably with a slice of crusty bread to mop up the sauce.

The beauty of this dish lies in its simplicity and the way it fills the kitchen with a comforting aroma, much like the stews my mum used to make on chilly Devon evenings.