Pesto Egg Chicken Pasta (Printable Version)

Spaghetti tossed with tender chicken and a creamy pesto-egg sauce topped with Parmesan and fresh basil.

# What You'll 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine until al dente according to package directions. Reserve 1/2 cup 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 fully cooked. Remove from skillet and set aside.
03 - Reduce heat to medium. Add basil pesto to the same skillet and allow to heat for 30 seconds until fragrant.
04 - Crack eggs directly into the skillet over pesto. Let them cook undisturbed for 1 to 2 minutes until the whites begin to set. Gently scramble, then add whole milk or cream and chili flakes if using. Stir continuously until the eggs are creamy and just set.
05 - Add drained pasta and cooked chicken back into the skillet. Toss gently, adding reserved pasta water as needed to create a silky sauce that evenly coats the pasta.
06 - Remove skillet from heat. Stir in half of the Parmesan cheese and half of the torn basil leaves. Divide mixture onto serving plates.
07 - Top each portion with remaining Parmesan, basil leaves, and a fresh grind of black pepper. Serve immediately.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together in under 40 minutes with minimal dishes.
  • The creamy pesto-egg sauce coats every strand of pasta like nothing else can, and your guests always ask what the secret ingredient is.
  • It's high-protein enough to keep you satisfied for hours, and the technique is so satisfying to watch happen.
02 -
  • The pasta water is non-negotiable—it's the starch that transforms eggs into a silky sauce instead of scrambled eggs sitting on pasta.
  • Cold eggs from the fridge will scramble unevenly and take longer to set; let them sit on the counter for a few minutes first if you think of it.
  • Don't walk away once you add the eggs; they go from creamy to overdone in the time it takes to check your phone.
03 -
  • Room temperature or slightly warm ingredients scramble together more smoothly than cold ones—pull your eggs out of the fridge a few minutes before you need them.
  • If your sauce breaks or looks grainy, a splash of reserved pasta water stirred in off heat will usually bring it back together silky and glossy.
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