This is the sort of weeknight dinner that feels indulgent without the fuss. Creamy Alfredo meets bright basil pesto and tender bites of chicken, all tossed with rigatoni so every tube carries sauce. It comes together fast and comforts everyone at the table.

I test recipes until they behave predictably; this one behaves. You don’t need a lot of technique—just a hot pan, a good jar of Alfredo, and a spoonful of prepared pesto to lift the sauce. It’s forgiving, fast, and reliably delicious.

Below you’ll find the exact ingredients and step-by-step directions I follow every time. I’ll also share swap ideas, gear that makes the process easier, the little mistakes I fix in my kitchen, and how to store leftovers so they taste nearly fresh the next day.

Ingredient List

3/4–1 lb rigatoni pasta — the tubes hold sauce; choose the amount based on appetite or number of servings.
1 lb boneless skinless chicken breasts — cut into 1-inch pieces for quick, even cooking.
2 tablespoons olive oil — for browning the chicken and carrying flavor.
salt & pepper — to taste; simple seasoning brings out the chicken and sauce.
16.9 oz Alfredo sauce — 1 jar; the base of the dish, so pick a brand you like.
3 tablespoons prepared pesto — adds herbal brightness and depth to the Alfredo.
chives and coarsely ground pepper for garnish — optional; chives add freshness and the pepper gives a final pop.

Build Chicken Pesto Alfredo Pasta Step by Step

Bring a large pot of water to a boil. Add the 3/4-1 lb rigatoni pasta and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, heat 2 tablespoons olive oil in a large, deep skillet over medium heat.
Season the 1 lb boneless skinless chicken breasts (cut into 1-inch pieces) with salt & pepper to taste. Add the chicken to the hot skillet in a single layer and cook, stirring occasionally, until the pieces are lightly browned and cooked through (no pink remains), about 6–8 minutes.
Reduce the heat to low, pour in the 16.9 oz jar of Alfredo sauce and add 3 tablespoons prepared pesto. Stir to combine and simmer gently for 1 minute.
Add the drained pasta to the skillet and toss until the pasta is evenly coated with the sauce and heated through, about 1 minute. Taste and adjust seasoning with salt & pepper if needed.
Serve immediately, garnished with chives and coarsely ground pepper if desired.

Why You’ll Keep Making It

This recipe hits comfort and speed at the same time. The Alfredo provides creamy richness; the pesto cuts through that richness with herbaceous lift. Because everything cooks quickly, it’s a reliable option on busy nights when you still want dinner to feel a little special.

It’s also forgiving. Slightly overcook the chicken a touch and the sauce hides it. Use a different pasta shape and it still works. Leftovers reheat well for a second dinner or a hearty lunch. In short: it’s adaptable, fast, and crowd-pleasing—three reasons to save this one.

Smart Substitutions

Protein and pasta options

If you don’t have chicken breasts, you can use boneless thighs sliced into pieces instead; they’re more forgiving and a touch juicier. For a lighter plate, dice and quickly sauté chicken tenderloins.

Swap rigatoni for penne, fusilli, or another tube/spiral pasta you have. The goal is shapes that catch sauce—so anything with ridges or nooks will work.

Gear Up: What to Grab

Simple tools make this easier:

Large pot — for boiling the pasta without crowding.
Large, deep skillet — wide enough to brown chicken and toss pasta in the sauce.
Spider or slotted spoon — for safely transferring pasta, if you prefer not to drain completely.
Tongs — handy for tossing pasta with sauce and serving.
Sharp knife and cutting board — steady knife work speeds prep when cutting chicken to 1-inch pieces.

Pitfalls & How to Prevent Them

Here are the mistakes I see most often and the fixes I use:

Soggy pasta: Overcooking ruins texture. Follow package times for al dente and drain promptly; the pasta will finish in the sauce for about a minute.
Bland final dish: Alfredo jar plus pesto can still need salt. Taste after adding pasta and adjust with salt & pepper.
Unevenly cooked chicken: Cut pieces to equal size and keep them in a single layer in the skillet so each piece browns properly.
Too-thin sauce: Simmer gently for a minute after combining sauce and pesto to blend flavors; avoid high heat that thins it.

Smart Substitutions

Sauces and flavor boosters

No jar of Alfredo? Make a quick white sauce with butter, a little flour, milk or cream, and parmesan—if you have those on hand—but if you’re sticking strictly to pantry time-savers, a different creamy pasta sauce can stand in. Increase the pesto slightly (by a teaspoon or two) to keep that basil brightness present.

If you want more green, fold in baby spinach at the end until wilted. It sneaks in veggies without changing the method or timing.

Cook’s Commentary

I love this as a weeknight staple because it rewards little touches. A pinch of red pepper flakes while the chicken cooks gives a background warmth. A squeeze of lemon just before serving wakes the whole dish up if the jarred sauce feels heavy. My favorite quick finish: a scattering of fresh chives for color and a final grind of black pepper.

On a practical note: use a skillet large enough to toss the pasta comfortably in the sauce. If you try to coat a crowded pan the sauce won’t cling properly and you’ll lose that silky texture.

Storage Pro Tips

Leftovers keep well if you store them correctly. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or a tablespoon of water to loosen the sauce—stir frequently so the sauce warms evenly.

Freezing is possible but not ideal because the texture of the Alfredo and pesto can separate. If you must freeze, cool completely, use a freezer-safe container, and freeze for up to 1 month. Thaw overnight in the fridge and reheat slowly, adding a bit of liquid as needed to bring back creaminess.

Handy Q&A

Can I use pre-cooked or rotisserie chicken? Yes. Add it at step 4 when combining sauce, just warm through so it doesn’t dry out.

Is the pesto cooked? Prepared pesto is added to the warm sauce; it doesn’t require separate cooking. Simmer gently to marry the flavors.

How can I make this lighter? Use a lighter Alfredo or a blend of half Alfredo and half low-fat milk, and add extra veggies like peas or spinach to stretch the meal.

Can I make it vegetarian? Omit the chicken and add sautéed mushrooms, roasted cauliflower, or chickpeas for texture and protein.

Bring It to the Table

Serve this straight from the skillet or spoon it onto warmed plates. Garnish with the optional chives and a generous grind of coarsely ground black pepper. A crisp side salad or steamed green beans complement the richness and make the meal feel balanced.

Leftovers reheat well for lunches, but when you’re serving fresh, offer extra pesto on the side for anyone who wants a brighter basil hit. I also like to serve with lemon wedges for guests who prefer a touch of acid to cut the creaminess.

Quick, creamy, and bright when it needs to be—this Chicken Pesto Alfredo Pasta is my go-to when I want a little luxury without a long recipe. Put on some music, cook confidently, and enjoy.

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Chicken Pesto Alfredo Pasta

Rigatoni tossed with sautéed chicken, jarred Alfredo sauce, and prepared pesto for a quick creamy pasta dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Servings: 4 servings

Ingredients

3/4-1 lbrigatoni pasta*
1 lbboneless skinless chicken breastscut into 1-inch pieces
2 tablespoonsolive oil
salt & pepperto taste
16.9 ozAlfredo sauce**1 jar
3 tablespoonsprepared pesto
chives and coarsely ground pepper for garnishoptional

Instructions

Bring a large pot of water to a boil. Add the 3/4-1 lb rigatoni pasta and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, heat 2 tablespoons olive oil in a large, deep skillet over medium heat.
Season the 1 lb boneless skinless chicken breasts (cut into 1-inch pieces) with salt & pepper to taste. Add the chicken to the hot skillet in a single layer and cook, stirring occasionally, until the pieces are lightly browned and cooked through (no pink remains), about 6–8 minutes.
Reduce the heat to low, pour in the 16.9 oz jar of Alfredo sauce and add 3 tablespoons prepared pesto. Stir to combine and simmer gently for 1 minute.
Add the drained pasta to the skillet and toss until the pasta is evenly coated with the sauce and heated through, about 1 minute. Taste and adjust seasoning with salt & pepper if needed.
Serve immediately, garnished with chives and coarsely ground pepper if desired.

Equipment

Large Pot
Large, deep skillet
Colander

Notes

Notes
*I usually use closer to 3/4 lb of pasta because we like this dish saucy, but feel free to use the whole pound.
**I used the Trader Joes brand of Alfredo Sauce because I can actually read the ingredients label and know everything that I'm eating. Any jarred alfredo sauce will do.