Pesto Egg Chicken Pasta (Printer-Friendly)

Tender chicken and creamy pesto-egg sauce combine with pasta for a vibrant, satisfying meal.

# What You Need:

→ Pasta

01 - 10.5 oz spaghetti or linguine
02 - Salt, for pasta water

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (approximately 10.5 oz), 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 (store-bought or homemade)
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 pasta until al dente according to package instructions. 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 salt and black pepper, and cook for 5 to 6 minutes until golden and cooked through. Remove chicken and set aside.
03 - Reduce heat to medium. Add basil pesto to the same skillet and cook for 30 seconds until fragrant.
04 - Crack eggs directly into the skillet with pesto. Let them cook undisturbed for 1 to 2 minutes until whites begin to set. Gently scramble eggs, then add milk or cream and chili flakes if using. Stir continuously until eggs are just set and creamy.
05 - Add drained pasta and cooked chicken to the skillet. Toss gently, adding reserved pasta water as needed to create a smooth, silky sauce that coats the pasta evenly.
06 - Remove from heat. Stir in half of the grated Parmesan and basil leaves. Divide among plates. Top each serving with remaining Parmesan, basil, and freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • It turns leftover pesto into a silky, vibrant sauce without any cream or fuss.
  • The scrambled pesto eggs cling to every strand of pasta like a secret you want to keep.
  • It's filling enough to call dinner but light enough that you won't feel weighed down.
  • You can have it on the table in under 40 minutes, even on a weeknight.
02 -
  • Don't let the eggs overcook—pull them off the heat when they're still a little glossy and soft, or they'll turn rubbery.
  • Reserve that pasta water before draining; without it, your sauce won't come together and coat the noodles properly.
  • Toss everything in the skillet off the heat so the eggs stay creamy and don't scramble into dry clumps.
03 -
  • Use room-temperature eggs—they scramble more evenly and blend into the pesto without seizing up.
  • If your pesto is thick, loosen it with a teaspoon of pasta water before adding the eggs so it spreads easily in the pan.
  • Toss the pasta in the skillet off the heat for at least 30 seconds so the sauce clings without the eggs curdling from direct flame.
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