Save I discovered this dish on a random Tuesday morning when I had leftover pesto, a handful of eggs, and some chicken that needed using up. The moment I cracked those eggs directly into the warm pesto and watched them slowly turn creamy, something clicked—this wasn't just breakfast or dinner, it was this perfectly balanced thing that felt both indulgent and somehow healthy. Now it's become my go-to when I want something that feels special but doesn't demand hours in the kitchen.
I made this for my sister last spring when she was visiting and mentioned she'd been craving something that felt restaurant-quality but homey. Watching her twirl that first forkful and taste the pesto-coated noodles with the soft scrambled eggs mixed through—that quiet moment of recognition when good food just lands right—I realized why this recipe had become such a fixture in my kitchen. It's the kind of thing that makes people pause mid-conversation.
Ingredients
- Spaghetti or Linguine (300 g): Choose pasta with enough surface area to cradle that gorgeous pesto-egg sauce, and don't skip salting the water generously—it's your only chance to season the pasta itself.
- Chicken Breasts (2 medium, 300 g, cut into bite-sized strips): Bite-sized pieces cook faster and distribute evenly, so you get chicken in every forkful instead of hunting for it.
- Olive Oil (1 tbsp): Use something you actually like the taste of here—it's not hidden under heavy sauces, so quality matters.
- Sea Salt & Black Pepper: Season the chicken boldly; it's your foundation flavor before the pesto arrives.
- Basil Pesto (3 tbsp): Store-bought saves time, but if you make your own, don't blitz it into oblivion—some texture is your friend.
- Large Eggs (4): These become your sauce, so use the best ones you can find; the yolks are doing serious heavy lifting.
- Whole Milk or Cream (2 tbsp): Just enough to keep the eggs from scrambling into tight little curds; too much dulls the pesto's bite.
- Chili Flakes (1/4 tsp, optional): A whisper of heat brightens everything—I rarely skip this even though it's marked optional.
- Parmesan Cheese (40 g, freshly grated): Fresh grated is non-negotiable; the pre-grated stuff has coatings that prevent it from melting into silky threads.
- Fresh Basil Leaves (1/4 cup, torn): Torn by hand, not cut with a knife, so the edges don't bruise and turn dark.
Instructions
- Boil the pasta:
- Get a large pot of salted water rolling at a full boil before you add anything—this matters for even cooking. Cook the pasta until it's al dente, meaning it still has a tiny bit of resistance when you bite it, then scoop out and reserve about half a cup of that starchy pasta water before draining. That liquid becomes your sauce's secret weapon.
- Cook the chicken:
- While the pasta's doing its thing, heat olive oil in a large skillet over medium-high heat until it shimmers. Add your chicken strips and season them right away with salt and pepper, then let them sit undisturbed for a minute so they get a golden crust instead of steaming themselves pale. Cook for about 5–6 minutes total, tossing occasionally, until they're cooked through with no pink inside. Set them aside on a plate.
- Toast the pesto:
- Turn the heat down to medium and add your pesto to that same skillet with all its flavorful brown bits still clinging to the bottom. Let it sizzle for just 30 seconds—you're not cooking it, just warming it through and letting its fragrance bloom. The smell at this moment is honestly intoxicating.
- Crack and cook the eggs:
- This is the moment that feels a bit precarious the first time, but it's actually forgiving. Crack all four eggs directly into the warm pesto and let them sit undisturbed for 1–2 minutes—you'll watch the whites turn opaque while the yolks stay glossy. Then gently scramble everything together with a wooden spoon or spatula, breaking up the yolks and mixing them into the pesto. Once it's mostly combined, add your milk or cream and chili flakes if using, and keep stirring gently until the eggs are just set and creamy, about another minute.
- Bring it all together:
- Add your drained pasta and that cooked chicken back to the skillet and toss everything together gently. If it looks dry, add your reserved pasta water a splash at a time—you want a sauce that clings to every strand, not a puddle at the bottom. Stir in half the Parmesan and half the fresh basil, then taste and adjust seasoning.
- Plate and finish:
- Divide among bowls or plates and top each serving with the remaining Parmesan, a scatter of fresh basil, and a few grinds of black pepper. Serve immediately while it's still warm and the cheese is melting slightly.
Save There's something about the moment when you taste the finished dish that I always return to—that first bite where the warm noodles coat your tongue with pesto and eggs and cheese all at once, and you realize you've somehow made something that tastes like someone spent hours on it. That's the feeling I chase every time I make this.
Why This Works as a Breakfast or Dinner
The beauty of this dish is that it doesn't apologize for being either one. Serve it at 8 p.m. and no one blinks at the eggs; serve it at 10 a.m. and no one questions the chicken. It sits in this comfortable middle ground where breakfast and dinner blur together, which is honestly where the best food lives. The protein-heavy nature of it means you'll feel satisfied either way, and the brightness of the pesto keeps it from feeling heavy regardless of what time you eat it.
Customizing Without Losing the Soul
I've made this a dozen different ways depending on what's in my fridge, and some variations are genuinely better than the original. Sautéed mushrooms work beautifully in place of chicken if you're vegetarian, giving you that same umami depth. Sun-dried tomatoes, a handful of spinach, caramelized garlic—they all enhance rather than compete. The only rule I'd suggest is don't stray too far from the pesto-egg base, because that's the foundation that makes everything sing.
Pairing and Serving Suggestions
This dish actually sings alongside simple sides that don't try to compete with it. A crisp green salad dressed with lemon and olive oil gives you something refreshing between bites, and honestly, a glass of cold white wine—something mineral and dry like Sauvignon Blanc—elevates the whole experience into something that feels a bit luxurious. Some nights I make a bigger salad and call it dinner; other mornings I pair it with toast for soaking up extra sauce.
- A squeeze of fresh lemon right before serving brightens everything and adds a subtle acidity that keeps the richness from feeling heavy.
- If you have fresh mint on hand, add a few torn leaves along with the basil for an unexpected herbaceous twist.
- Leftover pasta reheats gently in a skillet with a splash of water, but eat it fresh if you can—it's truly best still warm from the pan.
Save This pasta has become the dish I make when I want to feel like I'm taking care of myself without overthinking it. It's simple enough for a weeknight but elegant enough to serve when people you care about are coming over.
Cooking Questions
- → How do I achieve the creamy pesto-egg sauce?
Gently scramble eggs directly in the warm pesto over medium heat, then add cream or milk while stirring constantly to create a smooth, silky sauce.
- → Can I substitute the chicken with another protein?
Yes, grilled shrimp or sautéed mushrooms work well as alternatives to chicken, adding different textures and flavors.
- → What pasta types work best with this dish?
Spaghetti or linguine hold the pesto-egg sauce nicely, but fettuccine or penne can also be good options.
- → How can I make this dish spicier?
Incorporate chili flakes into the pesto-egg sauce or sprinkle extra on top to add a subtle heat.
- → What is the best way to prevent the eggs from overcooking?
Cook eggs gently over medium heat, stirring frequently once they begin to set, and remove from heat as soon as they are creamy and just cooked through.