Preheat oven to 375°F. Butter 3-quart baking dish; set aside.
Season chicken with salt and pepper. Butter bottom of large, non-stick skillet. Sauté chicken over medium-high heat until cooked through. Add ham, cook 1-2 minutes more, or until heated through. Remove to plate. Set aside. Meanwhile add pasta to large pot of salted, boiling water. Cook according to directions until just under al dente. Drain then set aside.
Melt butter in same large skillet over medium heat. Sprinkle in flour and whisk 30 seconds. Slowly whisk in milk. Season with salt and pepper and cook, stirring near constantly until mixture is thick and bubbly, about 10 minutes. Turn off heat and remove skillet from hot burner.
Add 3/4 cup of each cheese into skillet. Stir until smooth. Add cooked chicken, ham and pasta. Stir to combine. Pour into prepared baking dish. Top with remaining cheese and bake 30-35 minutes or until golden brown and bubbly.