In a large dutch oven or soup pot over the stove top on medium heat, fry the diced ham. This will bring out more flavor. Transfer it to a plate when done.

Add your diced chicken breast to the dutch oven (add the olive oil if you think you need it to avoid sticking, but you may have enough grease leftover from the ham), season it with a little salt and pepper, and cook the chicken all the way through, while stirring over the stove top. You can skip this step if you're using shredded rotisserie or canned chicken. Remove cooked chicken pieces to the same plate with the ham.

Add 3 c. chicken broth to your pot and stir in 16 oz. penne. Let it come to a boil, stirring every so often, then turn the heat to low, cover the pan, and let it simmer until the pasta is tender. Stir it every few minutes so the pasta doesn't stick to the pan and can cook evenly. My pasta was tender in about 6 minutes. Most of the liquid will cook out.

Whisk 1 c. milk and 2 Tbsp. flour together and pour over pasta. Over low heat on the stovetop, stir it together until incorporated and thickened.

Remove from heat and stir in oregano, Dijon mustard, salt, and pepper. Add the ham and chicken chunks. Lastly, add the parmesan and Swiss or mozzarella cheese a small handful at a time and stir, stirring in between.

Top with toasted bread crumbs, crushed crackers, and/or hot sauce if desired. Enjoy immediately.