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.