Save Last spring, I was craving something green and bright but also filling enough to carry me through a long afternoon. I had leftover pesto in the fridge and a carton of eggs, and suddenly I remembered that viral pesto egg trick everyone was talking about. Instead of stopping there, I tossed in some pasta and chicken, and it turned into this unexpectedly perfect meal. The creamy, herb-scented eggs clung to every strand of spaghetti, and the chicken made it feel like a real dinner, not just a snack. It's been on rotation ever since.
The first time I made this for friends, I was nervous the eggs would scramble too fast and look messy. But when I brought the skillet to the table, everyone leaned in, drawn by the smell of basil and garlic. One friend said it reminded her of a breakfast-for-dinner place she loved in college. We ended up eating straight from the pan, twirling forks and laughing about how simple ingredients can feel so indulgent when you combine them just right.
Ingredients
- Spaghetti or linguine: Long pasta works best here because it tangles beautifully with the creamy egg sauce, I've tried penne and it just doesn't coat the same way.
- Chicken breasts: Cut them into strips so they cook fast and evenly, and don't skip the seasoning or they'll taste bland next to all that pesto.
- Basil pesto: This is the flavor backbone, use a good quality jar or make your own if you have fresh basil lying around.
- Eggs: They turn silky and rich when scrambled gently into the pesto, almost like a carbonara but greener and brighter.
- Whole milk or cream: Just a splash keeps the eggs from going rubbery and adds a touch of richness.
- Parmesan cheese: Freshly grated is key, the pre-shredded stuff won't melt into the sauce the same way.
- Fresh basil leaves: Torn at the end, they add a pop of color and a sweet, grassy note that makes the whole dish sing.
- Chili flakes: Optional, but a pinch wakes everything up if you like a little heat.
Instructions
- Boil the pasta:
- Salt your water generously, it should taste like the sea. Cook the pasta until it still has a little bite, then save some of that starchy water before draining.
- Cook the chicken:
- Heat the oil until it shimmers, then add the chicken strips and let them sit undisturbed for a minute to get a golden crust. Season well and set aside once they're cooked through.
- Bloom the pesto:
- Lower the heat and add the pesto to the hot pan, it'll sizzle and release all those herby aromas. This step deepens the flavor so don't skip it.
- Scramble the eggs:
- Crack the eggs right into the pesto and let the whites start to set before you stir. Add the milk and chili flakes, then scramble gently until just creamy, not dry.
- Combine everything:
- Toss in the pasta and chicken, adding splashes of pasta water to loosen the sauce until it's glossy and coats every strand. Work quickly so the eggs stay silky.
- Finish and serve:
- Stir in half the Parmesan and basil off the heat, then plate and top with the rest. A few grinds of black pepper and it's ready to eat.
Save One quiet Sunday morning, I made this for myself and ate it on the porch with a cup of coffee. The sun was just warming the air, and the basil smelled like summer even though it was only April. It wasn't fancy or Instagram-worthy, just a bowl of pasta that tasted like care. Sometimes that's all you need.
Variations and Swaps
If you want to skip the chicken, sauteed mushrooms or a handful of baby spinach work beautifully and keep it lighter. I've also tried this with sun-dried tomatoes stirred in at the end, which added a sweet, tangy note that my partner loved. For a pescatarian twist, swap the chicken for shrimp and cook them the same way.
Pairing Suggestions
A crisp green salad with lemon vinaigrette cuts through the richness perfectly, and a glass of chilled Sauvignon Blanc echoes the herby, bright flavors. If you're feeding a crowd, serve some crusty bread on the side for soaking up any leftover sauce on the plate.
Storage and Reheating
Leftovers keep in the fridge for up to two days, though the eggs won't be quite as creamy when reheated. I like to add a splash of milk or pasta water when warming it up in a skillet over low heat, stirring gently to revive the sauce. It's still delicious, just a little less silky than when it's fresh.
- Store in an airtight container and reheat gently to avoid rubbery eggs.
- Add a drizzle of olive oil or a spoonful of fresh pesto when reheating to brighten the flavors.
- This dish is best enjoyed the day you make it, but it's still a solid lunch the next day.
Save This dish has become my go-to when I want something comforting but not heavy, familiar but a little bit special. I hope it finds a place in your kitchen too.
Recipe FAQs
- → How do I prevent the eggs from overcooking in the sauce?
Cook the eggs slowly over medium heat, stirring gently once the whites start to set, to maintain a creamy texture without curdling.
- → Can I use other types of pasta for this dish?
Yes, spaghetti or linguine work best, but penne or fusilli can also be used to hold the sauce well.
- → What can I substitute for chicken to make a vegetarian option?
Replace chicken with sautéed mushrooms or spinach for a flavorful vegetarian version that complements the pesto-egg sauce.
- → Is it necessary to reserve pasta water when making the sauce?
Yes, adding reserved pasta water helps create a silky, cohesive sauce that clings to the pasta perfectly.
- → How can I adjust the spice level in this dish?
Add or omit chili flakes according to your preferred heat intensity to customize the dish’s spiciness.
- → What type of pesto works best here?
A fresh basil pesto, homemade or store-bought, provides the ideal herbaceous and creamy base for the sauce.