Marinate the chicken: In a bowl, combine the 1.1 lbs diced chicken breast with 1 tsp black pepper, 1 tsp salt, 1 tsp ground ginger, 1 tbsp mustard, 3 minced garlic cloves, and 2 tbsp olive oil. Mix well until every piece is coated. Cover and let marinate for about 1 hour.

Boil the pasta: In a pot of boiling water, add a little salt, a little olive oil, and bay leaves. Add the 7 oz penne pasta and boil for 10 minutes until al dente. Drain and set aside.

Sauté the onions: In a large pan, add 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.

Cook the chicken: Add the marinated chicken pieces (with all the marinade) to the pan with the onions. Cook over medium-high heat, stirring occasionally, until the chicken is fully browned and cooked through, about 10-12 minutes.

Add the cream: Pour in the ¾ cup heavy cooking cream, stirring well to combine with the chicken and onions. Let the sauce simmer gently for 2-3 minutes.

Combine with pasta: Add the pre-boiled penne pasta directly into the creamy chicken sauce and toss well until every piece of pasta is coated. Toss for about 1-2 minutes until everything is evenly combined.

Add cheese and finish: Sprinkle the shredded cheese over the top and stir gently until it melts completely into the sauce. Taste and adjust salt if needed. Serve hot immediately.