There’s comfort food, and then there’s the kind of cozy, creamy pasta dish that feels like a big, warm hug. This Chicken Pesto Alfredo Pasta is exactly that: tender pieces of chicken, pillowy pasta, a jar of rich Alfredo sauce, and the fresh, herby brightness of pesto all tossed together for an indulgent weeknight meal or simple dinner party winner. It’s fast, forgiving, and full of flavor—perfect when you want something satisfying without a lot of fuss.

Why you’ll love this recipe

Think velvety sauce meeting savory chicken and the aromatic lift of pesto. The jarred Alfredo sauce keeps this recipe quick, while prepared pesto adds fresh herb character without extra work. Use 3/4-1 lb rigatoni (or any sturdy tube pasta) so the sauce clings in every bite. This recipe is straightforward, dependable, and scales well if you’re feeding a few guests.

Ingredients

3/4-1 lb rigatoni pasta
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
salt & pepper to taste
16.9 oz Alfredo sauce (1 jar)
3 tablespoons prepared pesto
chives and coarsely ground pepper for garnish (optional)

Make-ahead and meal prep tips

If you like to plan ahead, cook the rigatoni a day early and store it tossed with a small drizzle of olive oil to prevent sticking. The chicken can be cut and seasoned a few hours before cooking. When reheating leftovers, warm gently on the stove over low heat with a splash of milk or water to loosen the sauce—this keeps the texture silky without separating.

Equipment

Large pot for the pasta
Large skillet or sauté pan
Wooden spoon or heatproof spatula
Colander
Measuring spoons

Step-by-step Directions

Bring a large pot of salted water to a boil. Add 3/4-1 lb rigatoni pasta and cook according to the package directions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
While the pasta is cooking, pat 1 lb boneless skinless chicken breasts dry and cut them into 1-inch pieces. Season the chicken pieces with salt and pepper to taste.
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Once the oil shimmers, add the seasoned chicken pieces in a single layer. Cook without moving for about 2 minutes to develop a golden crust, then stir and continue cooking until the chicken is cooked through and no longer pink inside, about 4–5 more minutes depending on the size of the pieces. Transfer the cooked chicken to a plate.
Reduce the heat to medium-low. Pour the jar of 16.9 oz Alfredo sauce into the skillet, stirring to warm it gently. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Stir in 3 tablespoons prepared pesto until it is fully incorporated and the sauce turns a subtle green hue. Taste and adjust seasoning with additional salt and pepper if needed.
Return the cooked chicken to the skillet and stir to coat the pieces in the pesto Alfredo sauce. Cook for 1–2 minutes to allow the flavors to meld and the chicken to reheat.
Add the drained rigatoni to the skillet and toss thoroughly so each piece of pasta is coated in the sauce. If the sauce is too thick, use more reserved pasta water a tablespoon at a time until everything is glossy and saucy.
Serve immediately, garnished with chopped chives and coarsely ground pepper if desired. Enjoy warm.

Flavor notes and variations

If you prefer a lighter sauce, stir in a few tablespoons of milk or low-fat cream when you add the Alfredo to thin it slightly without losing creaminess.
Boost the freshness with additional pesto stirred in at the end, or add a squeeze of lemon juice for brightness.
For extra texture, toss in halved cherry tomatoes or sautéed mushrooms when you add the chicken back to the pan.
Make it vegetarian by swapping the chicken for crisped tofu cubes or a can of drained white beans, and cook them until golden before adding the sauce.

Serving suggestions

This pasta pairs beautifully with a crisp green salad and a simple vinaigrette to cut through the richness. Garlic bread, roasted asparagus, or a side of braised greens also complement the creamy, herby flavors. For wine drinkers, a chilled glass of Sauvignon Blanc or a light Pinot Grigio works nicely.

Notes on ingredients and swaps

You can use any sturdy short pasta like penne, ziti, or rigatoni in place of the specified pasta—the key is choosing a shape that holds sauce well. If you prefer a fresher Alfredo, make your own sauce with butter, heavy cream, and Parmesan cheese, but the jarred version used here keeps the timing reliable. Prepared pesto works great for ease; if you make homemade pesto, measure out an equal amount to keep the balance of flavors.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat with a splash of water or milk, stirring often until heated through. Avoid microwaving at high heat without adding liquid, as the sauce can separate.

Final thoughts

This Chicken Pesto Alfredo Pasta is one of those dependable recipes that checks all the boxes: it’s simple to pull together, comforting, and adaptable based on what you have on hand. The creamy Alfredo provides the indulgent base, while pesto brings that pop of herbaceousness that keeps every forkful interesting. Whether you make it for a quiet night in or a casual dinner with friends, it’s a surefire crowd pleaser.

Enjoy the creamy, herby goodness—and don’t forget the cracked pepper and chives for that little finishing touch that makes the dish feel special.