Pesto Egg Chicken Pasta (Printable)

Delight in tender chicken and creamy pesto-egg sauce paired with perfectly cooked pasta and fresh Parmesan.

# What You'll Need:

→ Pasta

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

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (about 10.5 oz), cut into bite-sized strips
04 - 1 tbsp olive oil
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper

→ Pesto Egg Sauce

07 - 3 tbsp basil pesto
08 - 4 large eggs
09 - 2 tbsp whole milk or cream
10 - ¼ tsp chili flakes (optional)

→ Toppings

11 - ⅓ cup freshly grated Parmesan cheese
12 - ¼ 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 according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook 5 to 6 minutes until golden and cooked through. Remove chicken and set aside.
03 - Reduce heat to medium. Add pesto to the same skillet and let it warm for 30 seconds.
04 - Crack eggs directly into the pesto. Let whites set for 1 to 2 minutes undisturbed. 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 silky sauce that coats the pasta.
06 - Remove from heat. Stir in half the Parmesan and half the basil. Divide among plates, then top each serving with remaining Parmesan, basil, and a grind of black pepper. Serve immediately.

# Expert Tips:

01 -
  • It takes that trendy pesto egg idea and turns it into a full, satisfying meal that actually keeps you full.
  • The sauce comes together in minutes and feels luxurious without any cream or complicated techniques.
  • It's flexible enough to swap in whatever protein or veggies you have on hand.
  • The fresh basil and Parmesan at the end make it taste like you spent way more time on it than you did.
02 -
  • Don't let the eggs overcook or they'll turn rubbery, pull the pan off the heat early and let the residual warmth finish the job.
  • Always reserve pasta water before draining, it's the secret to making the sauce cling instead of clump.
  • If your pesto is oily, the eggs might separate, a splash of milk helps bring it back together.
03 -
  • Use a nonstick or well-seasoned pan for the eggs, it makes scrambling them into the pesto so much easier.
  • If you make your own pesto, add a squeeze of lemon juice at the end for extra brightness.
  • Don't toss the pasta water down the drain until you're sure the sauce is the right consistency, you might need more than you think.
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