Instructions:

Preheat your oven to 400°F (200°C). Cook the penne pasta according to package instructions until al dente. Drain the pasta, reserving a little of the cooking water, and set aside.

In a large mixing bowl, combine the shredded chicken, cubed ham, cream of mushroom soup, sour cream, half-and-half, and cooked pasta. Mix well to guarantee the pasta is evenly coated in the sauce. If the mixture seems too thick, add a bit of the reserved pasta water to loosen it.

Transfer the pasta mixture into a large oven-proof dish, spreading it out evenly. Top the mixture with the grated mozzarella cheese, ensuring it covers the pasta well.

In a small bowl, combine the breadcrumbs with olive oil, thyme, and a pinch of salt. Mix until the breadcrumbs are evenly coated, then sprinkle them over the cheese layer in the baking dish.

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown. Once done, remove from the oven and let it cool for about 10 minutes before serving.

Extra Tips:

For an extra layer of flavor, you can add sautéed onions or garlic to the chicken and ham mixture. Additionally, feel free to experiment with different types of cheese, such as Swiss or Parmesan, to elevate the richness of the dish.

This pasta bake can be prepared in advance; simply assemble it, cover it with foil, and refrigerate until you're ready to bake. If baking straight from the refrigerator, you may need to add an extra 5-10 minutes to the baking time. Enjoy your delicious Chicken Cordon Bleu Pasta Bake!