Cook orecchiette pasta according to package directions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat until shimmering.
Add the diced onion into the skillet, sautéing until starting to soften, about 1 to 2 minutes.
Add chorizo and chicken and cook until browned and fully cooked, about 6 minutes. Use a wooden spoon to break up the chorizo.
Stir in garlic, mushrooms, bell pepper, and ground cinnamon if using. Cook until veggies are starting to soften, about 3 minutes.
Pour in the heavy cream. Bring to a boil and cook, stirring continuously until the sauce thickens.
Season the sauce with salt and pepper to taste, then stir in the cooked pasta. Sprinkle with parsley if desired.
