For the Alfredo Sauce: Add powdered alfredo sauce mix and skim milk to a large sauce pot and whisk until completely combined.

Add butter and bring to a boil over medium heat, stirring frequently.

Reduce to low heat and simmer for 2-3 minutes or until thickened.

Use immediately or cool and refrigerate for later use.

For the Pesto Sauce: Add powdered pesto mix and water to a large sauce pot and whisk until completely combined.

Add olive oil and bring to a boil over medium heat, stirring frequently.

Reduce to low heat and simmer for 2-3 minutes or until thickened.

Use immediately or cool and refrigerate for later use.

Chicken Pesto Pasta Preparation: Pre-heat combi-oven to 350°F with 50% humidity and 50% dry heat with a medium convection speed.

Add frozen Marzetti Frozen Pasta® Whole Grain Rotini, alfredo, pesto and chicken to a 4-inch hotel pan and mix to combine.

Cover with foil and cook for 45 to 50 minutes, stirring halfway through the cooking time.

Once an internal temperature of 165°F is reached, remove from the oven and serve or keep warm.