In a saucepan on medium heat, add the butter.

Once the butter has melted, add the flour and whisk until it is smooth, in a paste-like consistency. If there are any lumps, it will give your cheese sauce a grainy texture.

Add the black pepper and Dijon mustard. Mix well.

Add the milk and stir. Then slowly add the cheese.

Stir frequently, helping the cheese to melt and incorporate into the milk.

Once the cheese is melted, the sauce should be smooth. Set aside.

Cook the penne, but stop cooking and drain two minutes shy of al dente package directions.

While the pasta is cooking, heat a large skillet, adding olive oil if needed and quickly sear off the cubed chicken.

It does not need to be cooked through, but it does needs to be seared on all sides. This will take no more than 3 minutes.

Add the panko (or breadcrumbs), salt, pepper, garlic, and sage to a small bowl and blend them together, making sure the seasonings are evenly distributed.

In a large bowl mix the penne, chicken, diced ham, and sliced asparagus.

Add black pepper to taste and any salt, if desired.

Pour about half of the Swiss cheese sauce into the bowl with the pasta and chicken. Stir it well making sure all the ingredients are coated in the sauce.

Transfer to a 9x13 or similar baking dish.

Pour the remaining sauce over the entire dish.

Sprinkle the seasoned panko over the top of the dish.

Cover with foil and bake in a pre-heated 350° degree oven for 20 minutes.

After the 20 minutes, remove the foil and cook uncovered for 5 more minutes or until the topping has browned.

Allow to sit for a few minutes once it is removed from the oven, and then serve as desired.