In large ziplock bag mix 4 cubes of Pesto with Lawry’s Marinade. Add in chicken pieces and marinade in refrigerator for 8-24 hrs.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down).
In separate pan heat olive oil, cook garlic. Add 4 cubes of pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk and cream. Simmer for 5 minutes. Add cornstarch to thicken. Add in chicken mixture.
Cook pasta, then drain and mix into the chicken and sauce mixture.
Garnish with fresh parsley or parmesan. Serve and Enjoy!