I sauteed the two small, boneless, skinless chicken breasts in a touch of olive oil. At the same time I was bringing the water to boil for the whole wheat bow tie pasta. At the same time I was reheating the bechamel, adding an additional 1/2 cup each of sharp cheddar and parmesan cheeses. I thinned the sauce with some 2% milk until I was happy with the consistency. I wanted the cheese sauce rather on the thin side, knowing that it would thicken up with the addition of the diced chicken and the starchy pasta.
Yes, three pots going at once means that dinner was on the table in thirty minutes.