Save I discovered this dish completely by accident on a Tuesday morning when I had leftover pesto and a craving for something more substantial than toast. The moment those eggs hit the warm pesto in the skillet, the smell was intoxicating—basil and butter dancing together in a way I hadn't expected. It felt like breakfast was colliding with dinner in the best possible way, so I grabbed some cooked chicken from the fridge and tossed in pasta. By the time I plated it, I realized I'd stumbled onto something that would become my go-to when I need to feel both nourished and a little bit fancy.
I made this for my partner on a Sunday night when we both felt too tired to leave the house, and watching their face when they took that first bite made me understand why comfort food matters so much. There's something about the way the creamy sauce clings to the pasta that just feels like a hug in a bowl. That night, we ended up talking for hours instead of scrolling, and I've made it at least once a month since.
Ingredients
- Spaghetti or linguine (300 g): The thinner strands really help the sauce cling without weighing the dish down; reserve that pasta water because it's your secret weapon for adjusting the sauce consistency.
- Chicken breasts (2 medium, cut into strips): Cut them while they're still slightly cool from the fridge so you get clean pieces, and bite-sized matters because they cook faster and feel better in every forkful.
- Olive oil (1 tbsp): Use something you actually like the taste of; this isn't the time for the cheapest bottle.
- Sea salt and freshly ground black pepper: Season in layers, not all at once, and you'll taste the difference immediately.
- Basil pesto (3 tbsp): Store-bought works beautifully here, but if you have homemade, this is where it truly shines.
- Eggs (4 large): Room temperature eggs scramble more evenly than cold ones straight from the fridge.
- Whole milk or cream (2 tbsp): This creates that creamy texture without needing a whole cup of heavy cream; milk works just fine.
- Chili flakes (1/4 tsp, optional): Just a whisper of heat makes all the other flavors pop.
- Parmesan cheese (40 g, freshly grated): Pre-grated cheese has anti-caking agents that prevent it from melting smoothly; grate it fresh and you'll taste the difference.
- Fresh basil (1/4 cup, torn): Tear it by hand instead of chopping so it releases oils without bruising; add it just before serving so it stays bright.
Instructions
- Start the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta according to the package directions until it's al dente, which means it still has a slight firmness when you bite into it. Before draining, grab a measuring cup and scoop out about half a cup of that starchy pasta water, because you're going to need it later to make your sauce silky and perfect.
- Cook the chicken until golden:
- While your pasta is cooking, heat olive oil in a large skillet over medium-high heat until it shimmers, then add your chicken strips and season generously with salt and pepper. Let them sit undisturbed for a minute or two to get a golden crust, then stir and cook for another 4–5 minutes until they're cooked through and no longer pink in the middle, then transfer to a clean plate.
- Let the pesto wake up:
- Reduce the heat to medium and add your pesto directly to the same skillet, stirring gently and letting it warm through for about 30 seconds so the flavors open up and the basil becomes fragrant. You'll know it's ready when the whole kitchen smells incredible.
- Add the eggs to the pesto:
- Crack your eggs directly into the pesto and let them sit undisturbed for about a minute so the whites start to set and the yolks stay runny underneath. Then gently scramble everything together, moving slowly so the eggs cook evenly without getting tough, and add the milk or cream plus chili flakes if you're using them.
- Bring it all together:
- Keep stirring gently until the eggs are just set but still creamy, then add your drained pasta and cooked chicken back into the skillet and toss everything together. Add splashes of that reserved pasta water as you go, stirring until the sauce coats every strand of pasta in a silky, luxurious way.
- Finish and plate:
- Remove the skillet from heat, stir in half the Parmesan and half the fresh basil, then divide everything among your plates. Top each serving with the remaining Parmesan, torn basil, and a crack of fresh black pepper, and serve immediately while everything is still warm and the basil is still bright.
Save What I love most about this dish is how it blurs lines—it feels like breakfast for dinner, it's elegant enough for guests, but it's also the kind of thing you'll crave on a random Tuesday when you want something that feels special without any real effort. It's become the recipe I turn to when I want to prove to myself that cooking doesn't have to be complicated to be beautiful.
Why This Combination Works So Well
The magic happens because you're combining three things that shouldn't work together on paper but absolutely do in reality: the earthiness of basil pesto, the richness of eggs, and the protein from chicken. The starchy pasta water acts like glue, creating a sauce that's creamy without being heavy, and the chili flakes add just enough brightness to keep it from feeling one-note. When you taste it, you get savory depth, creaminess, freshness from the basil, and a little kick—it's complete in a way that feels surprising given how simple it actually is.
Making It Your Own
This recipe is forgiving and flexible, which is part of why I keep coming back to it. If you don't have chicken, mushrooms sautéed until they're golden and crispy work beautifully, or you can add fresh spinach wilted right into the pesto. Some days I add a pinch of garlic powder, other times I use sun-dried tomato pesto instead of basil, and it's never the same recipe twice but it's always delicious. The structure is strong enough to handle your creativity without falling apart.
Serving and Pairing Ideas
I always serve this with a simple green salad dressed in lemon vinaigrette because the acidity cuts through the richness beautifully, and the fresh vegetables make the whole meal feel balanced. A crisp white wine like Sauvignon Blanc or Pinot Grigio is the perfect companion, but if you're not drinking wine, a cold sparkling water with fresh lemon is just as refreshing. The beauty of this dish is that it doesn't need much accompaniment—it's already complete, but these little additions turn it into a meal that feels intentional and thoughtful.
- Pair it with a simple arugula salad dressed in just lemon juice and olive oil for a fresh contrast.
- Serve with crusty bread to soak up any extra sauce that pools on your plate.
- A squeeze of fresh lemon over the top right before eating brightens everything and adds another layer of flavor.
Save This is the kind of recipe that reminds me why I love cooking—it takes just a handful of ingredients and a little attention, and turns them into something that tastes like you know what you're doing in the kitchen. Make it for yourself or someone you care about, and let the simplicity and richness speak for itself.