Save I threw this together on a rainy Tuesday when I had leftover pesto and a craving for something warm and filling. The idea came from scrolling past one too many pesto egg videos, and I thought, why not toss it with pasta and chicken? It turned out to be one of those happy accidents that became a weekly staple. The eggs create this creamy, luxurious sauce without any heavy cream, and the pesto brings just enough brightness to wake up your taste buds.
The first time I made this for friends, they thought I had ordered it from some fancy pasta place. I had to convince them it was just pantry staples and a hot pan. One friend now texts me photos every time she makes it, usually with a different green sauce or vegetable thrown in. Its become our little ritual, trading tweaks and wins.
Ingredients
- Spaghetti or linguine: Long noodles grab the sauce better than short shapes, and I always cook them a minute shy of the package time so they finish in the skillet.
- Chicken breasts: I slice them thin so they cook fast and stay tender, and I never skip seasoning them separately before they hit the pan.
- Basil pesto: Store-bought works great here, but if you have homemade in the freezer, even better.
- Eggs: The stars of the sauce, they scramble into the pesto and create this creamy, dreamy coating.
- Whole milk or cream: Just a splash keeps the eggs soft and prevents them from turning rubbery.
- Parmesan cheese: Freshly grated melts right in, adding a nutty, salty finish that makes everything taste restaurant-level.
- Chili flakes: Optional, but a pinch adds a gentle warmth that balances the richness.
- Fresh basil leaves: Torn at the last second, they bring a pop of color and herbaceous freshness.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until its just shy of tender. Before you drain it, scoop out half a cup of that starchy water, it will help the sauce cling later.
- Cook the chicken:
- Heat olive oil in a large skillet over medium-high heat, add the seasoned chicken strips, and let them sizzle until golden and cooked through, about five to six minutes. Remove and set aside so they stay juicy.
- Sizzle the pesto:
- Lower the heat to medium, add the pesto to the same skillet, and let it warm and release its fragrance for about thirty seconds.
- Scramble the eggs:
- Crack the eggs right into the pesto, let the whites set for a minute or two, then gently scramble. Stir in the milk or cream and chili flakes, cooking just until the eggs are creamy and barely set.
- Combine everything:
- Toss the drained pasta and chicken into the skillet with the pesto eggs, adding splashes of reserved pasta water until the sauce coats every strand in a silky gloss.
- Finish and serve:
- Off the heat, stir in half the Parmesan and basil, then divide among plates. Top with the remaining cheese, torn basil, and a grind of black pepper before serving immediately.
Save One Sunday morning, I made this for brunch instead of dinner, and it felt almost rebellious, like breaking some unspoken pasta rule. But honestly, it works any time of day. The eggs make it feel breakfast-appropriate, and the chicken and Parmesan ground it as a real meal. Now I make it whenever I need something comforting that does not require a grocery run.
Swaps and Variations
If you want to skip the chicken, sauteed mushrooms or wilted spinach work beautifully and keep it vegetarian. I have also used whole wheat pasta when I am trying to sneak in more fiber, and it holds the sauce just as well. For a dairy-free version, swap the Parmesan for nutritional yeast and use a splash of oat milk instead of cream.
Serving Suggestions
I love pairing this with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A glass of crisp Sauvignon Blanc or Pinot Grigio makes it feel like a proper dinner party, even if its just you and a bowl on the couch. Garlic bread on the side never hurts either.
Storage and Reheating
Leftovers keep in the fridge for up to two days, though the eggs will firm up a bit. Reheat gently in a skillet with a splash of water or milk to loosen the sauce, stirring constantly so it does not stick. I do not recommend freezing this one, the eggs do not bounce back well after thawing.
- Store in an airtight container to keep the pasta from drying out.
- Reheat over low heat, adding liquid a tablespoon at a time.
- Top with fresh basil and Parmesan after reheating for a flavor boost.
Save This dish has a way of turning a regular weeknight into something special without any fuss. I hope it becomes one of those recipes you come back to when you need comfort, flavor, and a little bit of magic in under forty minutes.
Recipe FAQ
- → What type of pasta works best with this dish?
Spaghetti or linguine are ideal for holding the creamy pesto-egg sauce while providing a balanced texture.
- → How do you achieve the creamy texture of the pesto-egg sauce?
Gently scrambling eggs over low heat with pesto and a small amount of milk or cream creates a silky sauce that coats the pasta perfectly.
- → Can I prepare this dish without chicken?
Yes, for a vegetarian option, omit chicken and add sautéed mushrooms or spinach to maintain richness and texture.
- → What role does the reserved pasta water play?
Adding reserved pasta water helps loosen the sauce, creating a smooth, glossy consistency that clings to the pasta and chicken.
- → How should I season the chicken to complement the flavors?
Simple seasoning with sea salt and freshly ground black pepper enhances the chicken's natural flavor without overpowering the pesto and egg sauce.