Bring a large pot of salted water to a boil, add the penne pasta and cook for about 8 minutes until al dente. Drain and rinse under cold water. Set aside.

In a large skillet, heat oil over medium heat. Sauté onion and garlic for 3-4 minutes until translucent. Add ground chicken, paprika, all spice, cinnamon, salt, and tomato paste; cook for 20 minutes or until fully cooked.

In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1-2 minutes. Gradually add milk, cooking until thickened for 5-7 minutes. Season with salt and pepper.

In a mixing bowl, combine the cooked pasta with the meat mixture. Layer half into a greased baking dish, pour half of the bechamel, then the remaining pasta and meat, finishing with the rest of the bechamel.

Sprinkle mozzarella cheese over the top and add chopped capsicum and oregano if desired.

Preheat oven to 220°C (428°F). Bake for 30 minutes until bubbly and golden, broil for an additional 5 minutes for a crispy top.

Let the dish rest for 5 minutes before serving. Cut into squares and enjoy.