Pesto Egg Chicken Pasta (Printable Version)

A creamy pesto-egg sauce coats chicken and pasta for a hearty, flavorful meal with Parmesan and basil.

# What You Need:

→ 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
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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package instructions 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 salt and black pepper, and cook for 5 to 6 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
03 - Reduce heat to medium, add basil pesto to the skillet and let it sizzle for 30 seconds. Crack eggs directly into the skillet over the pesto. Cook undisturbed for 1 to 2 minutes until egg whites begin to set.
04 - Gently scramble the eggs, then add whole milk or cream and chili flakes if using. Stir continuously until eggs are creamy and just set.
05 - Add the drained pasta and cooked chicken back to the skillet. Toss gently, adding reserved pasta water as necessary to achieve a smooth, silky sauce that coats the pasta evenly.
06 - Remove skillet from heat. Stir in half the Parmesan cheese and half the torn basil leaves. Divide the pasta among serving plates.
07 - Top each serving with the remaining Parmesan, basil, and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It uses that viral pesto egg trick but turns it into an actual meal instead of just toast topping.
  • The creamy scrambled eggs coat every strand of pasta without feeling heavy or rich.
  • Chicken makes it satisfying enough that you won't be hungry an hour later.
  • It comes together in the time it takes to boil pasta, no fancy prep required.
02 -
  • If you skip saving pasta water, the sauce won't come together and you'll end up with dry noodles and clumpy eggs.
  • Don't scramble the eggs over high heat or they'll turn into pesto flavored rubber, medium heat is non negotiable.
  • Add the chicken back in before the eggs overcook, timing matters more than you think here.
03 -
  • Use a skillet big enough to toss everything comfortably, crowding the pan makes the sauce break and the pasta stick.
  • Crack your eggs into a bowl first so you can fish out any shell bits before they hit the pesto.
  • Finish with a drizzle of good olive oil on top if you want to feel fancy, it adds a fruity note that ties everything together.
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