Bring a large pot of lightly salted water to boil. Add broccoli and cook for 4 minutes, until crisp-tender. Remove with a slotted spoon and reserve.
Add penne to boiling water and cook, following package directions. Drain, reserving 1 cup of the cooking water.
Meanwhile, melt butter in a small saucepan over medium-low heat. Add flour and cook 1 minute. Whisk in the cream and bring to a simmer. Add the chipotle and salt and cook for 1 minute. Remove pan from heat and stir in the Parmesan cheese.
In a large bowl, combine the pasta, broccoli, shredded gouda, ham and cream sauce. Stir in 1/2 cup of the pasta cooking liquid. Cover and allow to sit 5 minutes. Add more water if needed to attain creamy consistency. Makes 8 servings.