Pesto Egg Chicken Pasta (Print View)

A flavorful pasta dish with tender chicken, creamy pesto-egg sauce, and Parmesan for a rich taste.

# Components:

→ Pasta

01 - 10.5 oz spaghetti or linguine
02 - Salt, for pasta water

→ Chicken

03 - 2 medium boneless, skinless chicken breasts, cut into bite-sized strips
04 - 1 tbsp olive oil
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper

→ Pesto Egg Sauce

07 - 3 tbsp basil pesto (store-bought or homemade)
08 - 4 large eggs
09 - 2 tbsp whole milk or cream
10 - 1/4 tsp chili flakes (optional)

→ Toppings

11 - 1/3 cup freshly grated Parmesan cheese
12 - 1/4 cup fresh basil leaves, torn
13 - Freshly ground black pepper, to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with sea salt and black pepper, and cook for 5 to 6 minutes until golden and cooked through. Remove from skillet and set aside.
03 - Lower heat to medium. Add basil pesto to the same skillet and cook for 30 seconds until fragrant. Crack eggs directly into the skillet. Let cook undisturbed for 1 to 2 minutes until whites begin to set, then gently scramble.
04 - Stir in whole milk or cream and chili flakes if using. Continue stirring until eggs are creamy and just set.
05 - Add drained pasta and cooked chicken to the skillet. Toss gently, incorporating reserved pasta water as needed to create a silky sauce that coats the pasta evenly.
06 - Remove skillet from heat. Stir in half of the Parmesan cheese and half of the torn basil leaves. Plate the pasta and top each serving with remaining Parmesan, basil, and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • The pesto-egg sauce is impossibly creamy without any heavy cream—just eggs and a splash of milk doing all the work.
  • It's ready in under 35 minutes, which means weeknight dinner or impressive weekend brunch depending on your mood.
  • One skillet, minimal cleanup, maximum flavor—the kind of dish that makes you feel like you actually have your life together.
02 -
  • Don't overcook the eggs—they continue cooking slightly after you remove the pan from heat, so aim for creamy rather than scrambled and firm, or you'll end up with rubbery little curds instead of a silky sauce.
  • The pasta water is not optional; those starch molecules are what turn everything into a cohesive sauce rather than separate components sitting in a skillet.
  • Cracking eggs directly into the warm pesto is startling the first time, but the temperature isn't hot enough to fully set them immediately, giving you that gentle cooking window where they become creamy.
03 -
  • Make your pesto ahead of time so it's ready to go, or even better, keep a jar of good store-bought pesto on hand for nights when you want restaurant-quality dinner with zero advance planning.
  • The secret to silky eggs is keeping your heat at medium or below and stirring constantly—high heat and impatience are the enemies of creamy sauce.
Return