Pin This The skillet was still warm from breakfast when I first cracked eggs into leftover pesto, watching the whites bloom into the green like cream marbling through coffee. That accidental moment turned into this pasta, a dish I now make when I want something filling but don't want to think too hard. The chicken came later, after my partner asked if we could make it feel more like dinner. It stuck.
I served this to friends on a Saturday afternoon after we'd spent the morning moving furniture. Nobody expected much, but they went quiet when they started eating, which is the best compliment I know. One of them texted me two days later asking for the recipe, which never happens. That's when I realized this wasn't just a weeknight shortcut, it was actually good.
Ingredients
- Spaghetti or linguine: Long noodles hold the creamy egg sauce better than short shapes, and I always cook them one minute under to finish them in the skillet.
- Chicken breasts: Cut them small so they cook fast and distribute evenly, thighs work too but they take longer and release more fat.
- Basil pesto: The backbone of the whole dish, store bought is fine but check that it actually tastes like basil and not just oil.
- Eggs: They turn into the sauce when scrambled with pesto, so use the freshest ones you have for the best texture.
- Whole milk or cream: Just two tablespoons makes the eggs silky instead of rubbery, don't skip it.
- Parmesan cheese: Grate it yourself, the pre shredded stuff doesn't melt the same and tastes like dust.
- Fresh basil leaves: Torn at the end, they add a bright note that wakes up the whole plate.
- Chili flakes: Optional but they cut through the richness, I add them every time now.
Instructions
- Boil the pasta:
- Salt the water like the ocean, then cook your pasta until it still has a little bite. Save half a cup of that starchy water before you drain, it's what turns everything creamy later.
- Cook the chicken:
- Get the skillet hot, add oil, then chicken in a single layer so it browns instead of steams. Season it now, not after, and let it sit undisturbed for a couple minutes before flipping.
- Sizzle the pesto:
- Lower the heat and add pesto to the same pan, letting it warm and bloom for just thirty seconds. It should smell like summer, if it starts to brown you've gone too far.
- Scramble the eggs:
- Crack them right into the pesto and let the whites set for a minute before stirring. Add milk and chili flakes, then scramble gently until they're just set but still glossy and soft.
- Toss everything together:
- Add pasta and chicken back in, toss with tongs, and splash in pasta water a little at a time until the sauce clings to every strand. It should look silky, not soupy.
- Finish and serve:
- Stir in half the Parmesan and basil off the heat, then plate it. Top with the rest of the cheese, torn basil, and cracked pepper, and eat it immediately while it's still steaming.
Pin This The first time I made this for myself on a Tuesday night, I ate it straight from the skillet standing at the stove. No plate, no pretense, just me and a fork and the quiet satisfaction of something simple done right. It's become my default when I'm too tired to decide what to cook but still want to feel like I ate well.
How to Make It Vegetarian
Leave out the chicken and toss in sautéed mushrooms or a few handfuls of spinach wilted in the same pan. The eggs and pesto carry enough flavor that you won't miss the meat, and it cooks even faster. I've done this version plenty of times when I forgot to defrost protein or just didn't feel like it.
What to Serve It With
A crisp green salad with lemon vinaigrette cuts through the richness, and a glass of cold Sauvignon Blanc matches the basil without fighting the egg. If you're feeding people, garlic bread on the side never hurts, but honestly this dish is filling enough to stand alone.
Storage and Reheating
Leftovers keep in the fridge for two days, but the eggs firm up when cold so reheat gently in a skillet with a splash of water or milk to loosen things up. Microwaving turns it rubbery, I learned that the hard way and won't do it again.
- Store in an airtight container and eat within 48 hours for best texture.
- Reheat over low heat stirring constantly, adding liquid as needed.
- Don't freeze this, the eggs and pasta both suffer when thawed.
Pin This This recipe taught me that the best meals don't need to be complicated, they just need to taste like you meant it. Make it once and you'll understand why it's stayed in my rotation for years.
Recipe FAQ
- → How do I achieve a creamy pesto egg sauce?
Crack eggs directly into heated pesto and cook gently, stirring continuously with milk or cream until softly set, creating a rich, silky sauce.
- → What pasta types work best for this dish?
Long strands like spaghetti or linguine hold the creamy sauce well and complement the tender chicken perfectly.
- → Can I prepare this without chicken?
Yes, omit the chicken and add sautéed mushrooms or spinach for a vegetarian twist that maintains hearty texture.
- → How is the chicken seasoned and cooked?
Season bite-sized chicken strips with salt and pepper, then sauté in olive oil until golden and cooked through for juicy, flavorful bites.
- → What adds extra flavor to the finished dish?
Freshly grated Parmesan, torn basil leaves, and a grind of black pepper on top enhance flavor and aroma.