Chicken Cordon Bleu Skillet

From DELISH - this was soooooo good I woke thinking about it this am!!

1 lb. penne

4 tbsp. unsalted butter

2 cloves garlic, minced

3 tbsp. flour

4 c. chicken broth

1 c. heavy cream

kosher salt

Freshly ground black pepper

1 tsp. mustard powder

2 c. shredded rotisserie chicken ( I used a poached chicken breast)

1 c. thick-cut ham, chopped (just ask for thick cut at deli)

2 c. shredded Gruyere

1/2 c. grated Parmesan

1 tbsp. fresh parsley, chopped

1. Preheat oven to 400°.
2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
3. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 2 minutes. Sprinkle in flour and cook until slightly golden, 2 minutes more. Pour in chicken broth and heavy cream and bring to a boil. Season with salt and pepper, then add mustard powder. Reduce heat to medium-low and simmer until liquid coats the back of a spoon, 10-12 minutes.
4. Remove skillet from heat and stir in cooked pasta, chicken, ham, and Gruyere. Sprinkle top with Parmesan.
5. Bake until warmed through, 13-15 minutes. For a golden top, broil for an extra 2-3 minutes. Garnish with parsley.