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Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions.
Before draining, reserve about ⅓ cup of the pasta cooking water. Drain the pasta and return it to the warm pot.
Add the pesto and reserved pasta water, tossing until the pasta is evenly coated.
Fold in the chopped rotisserie chicken, sun-dried tomatoes, olives, and about half of the feta. Toss gently until everything is warmed through.
Divide among bowls and top with the remaining feta, fresh herbs if using, and a pinch of black pepper.