Turn Ninja Foodi on Saute on high.

Add olive oil.

Add chicken and season with salt & pepper.

Saute 5 minutes until chicken is lightly browned-stir to move around chicken and saute all sides.

Add ham and stir.

Add chicken broth. When you add the chicken broth, be sure to stir really well and scrape the browned bits off the bottom of the pot. If you don't scrape the pot, you could end up burning the food.

Add pasta shells.

Push pasta down into liquid, but do not stir. If you stir after adding the pasta, you could end up burning the food due to the pasta being on the bottom of the pot.

Hit stop to turn off the saute function.

Close pressure cooking lid and move valve to seal.

Cook on high pressure for 5 minutes.

When timer beeps, natural release pressure for 3 minutes then quick release.

Open lid and stir contents. Don't panic if there seems to be a lot ofliquid or if some of your pasta is not fully cooked. The liquid will continue to reduce and the pasta will continue to cook as you saute in the next step.

Press stop to turn off the pressure cooker and then turn on Saute on high.

Add heavy cream, dijon mustard and half of the Swiss cheese into the pasta mixture and stir until mostly melted and well combined. Do not add full slices because the cheese will not incorporate throughout the pasta as well as it will with smaller pieces of cheese. Continue to stir while on saute for 5 minutes. This will allow the cream and cheese to combine and reduce into creamy cheesy goodness!

Turn saute off and top with remaining swiss cheese and bread crumbs.

Close the air crisp lid and broil on high for 3-5 minutes until breadcrumbs are browned.

Serve and enjoy!