Chicken Cordon Bleu Pasta

8 oz Penne
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed

1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 cups Swiss Cheese, shredded
1/2 tsp. salt
1/4 tsp. pepper
1/8  tsp. cayenne pepper
1/4 tsp. paprika
1/2 tsp. garlic powder

1 cup Panko Crumbs
1/2 cup Butter, melted 
1/4 c. parmesan cheese
Preheat oven to 375.

Cook the pasta according to package instructions.  While the pasta is cooking, combine the milk and cream cheese in a medium size saucepan.  Stir with a whisk over medium heat until it becomes smooth.  Turn heat to low, add the swiss cheese, salt, pepper, cayenne, paprika, and garlic powder.  Stir until cheese is melted.

When pasta is done cooking, drain and return to the pot. Add the chicken and ham and toss to combine.  Pour the milk/cheese mixture over the noodles and toss to combine.

Pour noodles into a greased 9x13 pan.  

Pour the panko crumbs into the melted butter and sprinkle on top of the pasta.  Top with parmesan cheese.

Bake, uncovered, for 20 minutes, or until panko topping is slightly browned and edges are bubbly.

Adapted from amysnewkitchen.blogspot.com