Put the chicken breast, bone broth, and chopped ham into a pressure cooker. I used the Instant Pot. Cook on high pressure for 15 minutes. (Make sure to seal the lid, so it can pressurize!)

Cheese Sauce: Put all of the ingredients into a blender. If you have a Vitamix, put it on "soup mode" and let it do it's thing. If it becomes too thick, slowly keep adding in filtered water in increments of 1/2 tsp until it runs through the blender smoothly. I think I had to put a total of 2-3 tsp. If you have a regular blender, blend all of the ingredients up as much as you can. After it's blended, you'll have to put it in a pot on top of the stove to heat it up.

Breadcrumbs: In a bowl, mix all of the ingredients, except the olive oil. On a skillet over medium heat, heat up the olive oil. Once the skillet it heated, add in the almond flour + spices. Take it off the skillet when the almond flour starts to turn golden/brown.

After the chicken is done, take two forks and shred it up. Drain the bone broth from the pot.

Pour the cheese sauce over the chicken and mix.

Before serving, top it with some homemade breadcrumbs! Serve over your choice of gluten free pasta!