Pesto Chicken Parm Pasta

I don’t tend to make a classic roux sauce very often. I usually make my own high-protein version or buy a white sauce from the shop, for some reason I think of a roux sauce as being time-consuming and difficult but it really is so simple and most people always have butter, flour and milk in the fridge so there’s always something you can make! And the pesto twist makes it *chefs kiss* delicious!