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Heat oven to 350 degrees.
Cook pasta according to package directions, just until al dente.
While the pasta is cooking, add butter to the large saute pan over medium-low heat. Add garlic and flour and cook, stirring constantly, for about a minute.
Whisk in half and half, Dijon mustard, and a couple pinches of salt and pepper until the mixture becomes smooth and creamy. Cook over medium-low heat, stirring occasionally for 3-4 minutes until it thickens. Don’t let it come to a simmer or boil.
Stir in half the Swiss cheese and all the Parmesan cheese until melted.
Add cooked pasta, shredded chicken, and most of the ham (reserve some for topping). Toss to coat everything evenly. Cook until everything is warmed through. Season to taste with salt and pepper.
Transfer to an oven-safe dish like this 9×13 white baking dish or this enameled cast iron pan and top pasta with remaining Swiss cheese and the remaining ham. Cover and bake for about 5-10 minutes or until the cheese is melted and the pasta is warmed through.
Top with crushed Ritz crackers and broil for 1-2 minutes or until the crackers start to turn golden brown. Garnish with parsley and enjoy!
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