Pesto Egg Chicken Pasta (Print Version)

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

# Components:

→ 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 (about 1.4 oz)
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 according to package directions until al dente. Reserve 1/2 cup pasta water, drain pasta, and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken strips with sea salt and black pepper, then cook for 5 to 6 minutes until golden and fully cooked. Remove chicken from skillet and set aside.
03 - Reduce heat to medium. Add basil pesto to the skillet and warm 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, then gently scramble. Stir in milk or cream and chili flakes if using. Continue stirring until eggs are just set but still creamy.
05 - Add drained pasta and cooked chicken into the skillet. Toss gently, incorporating reserved pasta water gradually to form a smooth, silky sauce coating the pasta evenly.
06 - Remove skillet from heat. Stir in half of the Parmesan cheese and basil leaves. Plate the pasta and garnish each serving with the remaining Parmesan, basil, and a fresh grind of black pepper. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes and tastes like you spent way more time than you actually did.
  • The creamy pesto-egg sauce is silky and rich without any heavy cream, making it feel indulgent but somehow lighter than it has any right to be.
  • High in protein and genuinely satisfying, so you're not reaching for snacks an hour later.
02 -
  • The eggs will continue cooking slightly from residual heat, so pull the skillet off the flame while the sauce still looks just a touch underdone—it'll be perfect on the plate.
  • Pasta water is magic because the starch in it creates a creamy emulsion when combined with the oil and egg; don't skip reserving it, and add it a little at a time so you don't make the sauce watery.
  • Fresh basil bruises easily and turns dark if you chop it too far ahead, so tear it just before serving and use it as your final flourish.
03 -
  • If you're making this for a crowd, you can cook the chicken and prepare everything ahead, but assemble the pesto-egg sauce just before serving so the eggs stay creamy and don't overcook.
  • The secret to a truly silky sauce is patience with the pasta water—add it slowly and keep tasting until the sauce coats the pasta like butter without looking soupy.
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