Cook pasta for 3 minutes less than package instructions. (Note: The pasta will continue cooking in the oven.) Drain pasta and set aside.

While pasta is cooking, add olive oil to a large skillet and cook the chicken breasts for 16-18 minutes, flipping once, or until fully cooked. Let chicken cool and then chop into cubes.

Using a medium mixing bowl, add Swiss and Monterey Jack cheeses; toss until well combined.

Preheat oven to 350°F.

Spray a 9”x13” baking dish with nonstick baking spray.

Layer ¼ of the cooked pasta, ⅓ of the cooked chicken, ⅓ of the ham and ¼ of the cheeses into the bottom of the pan. Repeat process 2 more times and then finish by spreading remaining pasta and cheese on top of the pan.

Using a small mixing bowl, combine the melted butter and panko bread crumbs; set mixture aside.

Using a large skillet, add butter and place over medium heat. Once butter has melted, add flour gradually and stir until smooth. Continue cooking for 2-3 minutes, stirring often.

Add milk, chicken broth, Dijon mustard, salt, smoked paprika and pepper; stir and increase heat to medium-high. Continue cooking for 5-7 minutes, stirring often, or until mixture has begun to boil.

Remove sauce from heat and stir in cheeses.

Pour sauce evenly over pasta.

Sprinkle breadcrumb mixture evenly on top.

Bake for 25-30 minutes, or until top of casserole has browned.

Top with fresh parsley before serving.