Save I was rummaging through my fridge on a lazy Sunday morning when I spotted leftover pesto from Friday's dinner sitting next to a carton of eggs. The pesto egg trend had been on my mind for weeks, but I'd never tried it. That day, I cracked four eggs into a sizzling puddle of basil-green pesto and watched them transform into something creamy and herby. Then I thought: why stop at breakfast? I tossed in some pasta and chicken, and suddenly I had a dish that felt like brunch met dinner halfway.
The first time I made this for my roommate, she walked into the kitchen and said it smelled like a café in Florence. I laughed because I was wearing pajamas and standing over a skillet with mismatched socks. But she was right—the pesto releases this warm, garlicky perfume when it hits the hot pan, and the eggs soften everything into something gentle and comforting. We ate it straight from the skillet with forks, passing the Parmesan back and forth.
Ingredients
- Spaghetti or linguine: Long noodles catch the creamy egg sauce beautifully, and I always cook them one minute shy of the package time so they finish in the skillet.
- Chicken breasts: I cut them into thin strips so they cook fast and soak up all the pan flavor—don't skip the seasoning.
- Basil pesto: This is the soul of the dish, so use a good one; homemade is ideal, but a quality jarred version works too.
- Eggs: They turn into a luscious, scrambled sauce when stirred into warm pesto—it's magic, not science.
- Whole milk or cream: Just a splash keeps the eggs soft and prevents them from drying out in the pan.
- Parmesan cheese: Freshly grated melts into the sauce and adds a salty, nutty finish that makes everything taste richer.
- Fresh basil leaves: Torn at the last minute, they bring a bright, peppery note that balances the richness.
- Chili flakes: Optional, but a pinch wakes up the whole dish if you like a little heat.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a slight bite. Before you drain it, scoop out half a cup of that starchy pasta water—it's your secret weapon for a silky sauce later.
- Cook the chicken:
- While the pasta bubbles away, heat olive oil in a large skillet over medium-high heat and toss in your seasoned chicken strips. Let them sizzle undisturbed for a minute or two until they get golden edges, then stir and cook through—about 5 to 6 minutes total.
- Warm the pesto:
- Remove the chicken and set it aside, then turn the heat down to medium and add your pesto to the same pan. Let it sizzle and bloom for about 30 seconds—you'll smell the basil and garlic come alive.
- Scramble the eggs:
- Crack your eggs right into the pesto and let them sit for a minute until the whites start to set around the edges. Then gently scramble them, adding the milk and chili flakes, stirring until they're just creamy and barely set—not dry.
- Toss everything together:
- Add your drained pasta and cooked chicken back to the skillet and toss gently, drizzling in reserved pasta water a little at a time. The starch will help the eggy pesto cling to every strand like a soft, savory hug.
- Finish and serve:
- Pull the pan off the heat, stir in half your Parmesan and basil, then plate it up. Top each serving with the remaining cheese, torn basil, and a crack of black pepper—serve immediately while it's steaming.
Save One evening, I made this for a friend who said she didn't like pesto. I didn't tell her what was in it until after she'd scraped her plate clean and asked for seconds. When I confessed, she just shrugged and said maybe she'd been eating the wrong pesto all along. That's when I realized this dish doesn't taste like a gimmick—it tastes like comfort.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to two days, though the eggs will firm up a bit as they cool. When you reheat it, add a splash of milk or pasta water to a skillet over low heat and stir gently until everything loosens up again. I don't recommend the microwave—it dries out the eggs and makes the pasta sad.
Swaps and Substitutions
If you don't eat chicken, swap it for sautéed mushrooms, zucchini ribbons, or a handful of spinach wilted right into the pan. You can also use any pasta shape you have on hand—penne and rigatoni hold the sauce in their ridges beautifully. For a dairy-free version, skip the Parmesan and use a vegan pesto; the eggs will still create that creamy base you're after.
Pairing Suggestions
This pasta is rich and herby, so I like to serve it with something crisp and acidic to cut through the creaminess. A simple arugula salad with lemon and olive oil works perfectly, or you could roast some cherry tomatoes until they burst and spoon them on top. If you're pouring wine, reach for a chilled Sauvignon Blanc or a light Pinot Grigio—they both brighten up the basil without competing with it.
- Serve with crusty bread to mop up every last bit of sauce on your plate.
- A side of roasted asparagus or green beans adds color and a little crunch.
- Finish with fresh lemon zest over the top for a bright, citrusy lift.
Save Every time I make this, I'm reminded that the best recipes aren't always planned—they're born from curiosity and a willingness to throw things together and see what happens. I hope this one becomes a favorite in your kitchen, too.
Recipe FAQs
- → How do I prevent the eggs in the sauce from scrambling?
Cook the eggs gently over medium heat, stirring continuously and adding cream to maintain a smooth, creamy texture without curdling.
- → Can I use a different type of pasta for this dish?
Yes, spaghetti or linguine works best, but you can substitute with fettuccine, penne, or your preferred pasta shape.
- → What is the best way to cook the chicken evenly?
Cut chicken into bite-sized strips and cook over medium-high heat until golden and cooked through, about 5–6 minutes, stirring occasionally for even browning.
- → Is it possible to make this dish vegetarian-friendly?
Yes, omit chicken and add sautéed mushrooms or spinach to maintain hearty texture and flavor.
- → How do I achieve a silky sauce consistency?
Reserve some pasta water and add it gradually when mixing the chicken and pasta with the pesto-egg sauce to create a smooth, silky coating.