Boil the pasta, rinse, drain, and set aside.

To make the béchamel sauce: In a pot, heat a little oil and butter, stir, then add the flour and stir a bit to get a creamy mixture. Add the milk all at once, stirring continuously.

Add salt and spices, and taste to adjust the flavor.

In another pot, melt a little butter, add the chicken cubes with a pinch of salt, white pepper, and cinnamon. Stir until browned, then add sliced mushrooms and corn, and stir them together for a bit.

Add the chicken mixture to the béchamel sauce and stir, then add the pasta. Cook them together on the stove for about 5 minutes to absorb all the flavors.

Serve the pasta in a serving dish and sprinkle cheese on top. It's very tasty with arugula on the side. Enjoy!