Save to Pinterest I discovered this dish on a Tuesday morning when I had leftover pesto, a handful of eggs, and some chicken that needed using. Instead of the usual scrambled eggs on toast, I tossed everything into pasta water and something magical happened—the eggs turned silky, the pesto deepened, and suddenly breakfast felt fancy enough for dinner. That simple accident became the recipe I now make when I want to impress without the fuss.
I made this for a friend who'd been stressed all week, and watching her face light up when she tasted it reminded me that food doesn't need to be complicated to feel like care. She went quiet for a moment, then asked for seconds before finishing her first bite.
Ingredients
- 300 g spaghetti or linguine: Use whatever pasta shape you have—the sauce clings best to longer strands, but honestly, it works with everything.
- 2 medium boneless, skinless chicken breasts: Cut them into bite-sized pieces so they cook fast and stay tender instead of turning rubbery.
- 1 tbsp olive oil: Good oil matters here since there's nothing to hide behind—splurge a little if you can.
- Sea salt and freshly ground black pepper: Season the chicken generously; it's your chance to build flavor early.
- 3 tbsp basil pesto: Store-bought works perfectly fine, but if you have fresh basil and a food processor, homemade is worth the five minutes.
- 4 large eggs: Room temperature eggs scramble more smoothly and create a silkier sauce than cold ones straight from the fridge.
- 2 tbsp whole milk or cream: This is what transforms scrambled eggs into something luxurious; don't skip it.
- 1/4 tsp chili flakes: Optional, but they add a whisper of heat that makes people pause and wonder what they're tasting.
- 40 g freshly grated Parmesan cheese: Always grate it fresh; the pre-grated stuff tastes like wood shavings in comparison.
- 1/4 cup fresh basil leaves: Tear them by hand right before serving so they don't bruise and turn dark.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil—it should taste like the sea. Cook pasta according to package directions until it's al dente, with just a tiny bit of resistance when you bite it. Before draining, scoop out and reserve 1/2 cup of that starchy pasta water; you'll need it to make the sauce silky.
- Cook the chicken until golden:
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat until it shimmers. Add chicken pieces seasoned with salt and pepper, and let them sit undisturbed for a minute so they develop a golden crust. Toss and cook for another 4-5 minutes until they're cooked through and feel firm when pressed. Remove to a plate and set aside.
- Wake up the pesto:
- Turn the heat down to medium and add the pesto to the same skillet. Let it sizzle gently for about 30 seconds—you'll hear it hiss and smell the basil come alive. This blooming step releases the flavor oils and makes everything taste more vibrant.
- Crack and scramble the eggs:
- Crack all four eggs directly into the pesto-scented skillet. Let them sit undisturbed for 1-2 minutes so the whites start to set underneath, then gently scramble everything together. Pour in the milk or cream and add chili flakes if you're using them, then stir continuously until the eggs are just set but still creamy—about 2-3 minutes total. The whole pan should look like a soft, savory custard.
- Bring it all together:
- Add the drained pasta and cooked chicken back to the skillet. Toss everything gently, adding reserved pasta water a splash at a time until the sauce coats the pasta like a light, silky veil. Taste it and season with more pepper if you like; you might not need salt since the pesto and Parmesan bring plenty.
- Finish and serve:
- Remove from heat, stir in half the grated Parmesan and half the torn basil. Divide among plates or bowls, then top each serving with the remaining Parmesan, basil, and a generous crack of black pepper. Serve immediately while it's still warm and the sauce is at its creamiest.
Save to Pinterest The first time someone asked me for this recipe, I realized it had become the thing I make when I want to feel like I'm cooking for people who matter. It's modest enough that it doesn't require apologies, but confident enough that it never feels like a weeknight shortcut.
Choosing Your Pesto Wisely
Not all pesto tastes the same, and in a dish this simple, the pesto is doing most of the heavy lifting. Store-bought versions range from bright and grassy to deep and nutty—both work here, but they create entirely different moods. I've had luck with brands that list basil as the first ingredient and aren't overly dominated by garlic. If you make your own, pulse fresh basil with good olive oil, garlic, pine nuts, and Parmesan just until it's broken down but still has some texture; don't over-blend it into paste.
The Chicken Every Time
The secret to tender chicken is cutting it into bite-sized pieces before cooking and not crowding the pan. I learned this the hard way after a few attempts where the pieces stuck together and steamed instead of seared. Give them space to breathe, and they'll turn golden and stay juicy every time. You can also use rotisserie chicken if you're short on time—shred it and warm it in the pan with the pesto for 30 seconds before adding the eggs.
Making It Your Own
This recipe is forgiving enough that you can adapt it to what you have on hand and still have something delicious. Vegetarians can skip the chicken and add sautéed mushrooms or fresh spinach for substance. Whole wheat or gluten-free pasta works beautifully here. You can even swap the chili flakes for a pinch of nutmeg if you want warmth without heat, or add a squeeze of fresh lemon juice at the end for brightness.
- A crisp green salad on the side keeps the meal feeling light and balanced.
- A glass of cold Sauvignon Blanc or a crisp Pinot Grigio is the perfect drink companion.
- Leftovers reheat gently over low heat with a splash of pasta water to restore the silky sauce.
Save to Pinterest This pasta has become my go-to when I want to cook something that tastes like someone cared, without spending half the day in the kitchen. There's something about a dish that comes together this quickly yet still feels like an accomplishment.
Recipe FAQs
- → How can I make this dish vegetarian?
Simply omit the chicken and add sautéed mushrooms or spinach for a satisfying vegetarian alternative.
- → What type of pasta works best here?
Spaghetti or linguine are ideal as their long, thin strands hold the creamy pesto egg sauce beautifully.
- → Can I prepare the pesto egg sauce ahead of time?
To preserve its creamy texture, it’s best to prepare and combine the pesto egg sauce right before serving.
- → What can I use instead of Parmesan cheese?
Grated Pecorino Romano or a nutty aged cheese can be great substitutes to add a similar savory finish.
- → Is this dish suitable for a high-protein diet?
Yes, with chicken and eggs providing substantial protein, this pasta is a great option for protein-conscious meals.