Save to Pinterest I stumbled onto this dish on a Tuesday morning when I had leftover pesto and a craving that didn't fit breakfast or dinner. The idea of cracking eggs into warm pesto felt reckless, but the moment those whites began to set around the emerald oil, I knew I'd found something special. Tossing it all with pasta and chicken turned a quirky experiment into a meal I now make whenever I need comfort with a little edge.
The first time I served this to friends, they arrived expecting something conventional. When I told them I was scrambling eggs into pesto and tossing it with chicken pasta, I got skeptical looks. But after the first bite, the conversation stopped. Someone said it tasted like summer and breakfast had a love affair, and honestly, that's still the best description I've heard.
Ingredients
- Spaghetti or linguine: Long pasta works best here because it twirls around the creamy egg sauce, but rigatoni or penne will work if that's what you have.
- Chicken breasts: Cut them into strips for faster cooking and better coverage in every bite; thighs work too if you prefer richer meat.
- Basil pesto: This is the soul of the dish, so use a good quality jar or make your own if you have fresh basil on hand.
- Eggs: They create the silky sauce when gently scrambled into the hot pesto, so use the freshest ones you can find.
- Whole milk or cream: Just a splash makes the eggs extra creamy and prevents them from turning rubbery.
- Parmesan cheese: Freshly grated melts into the sauce and adds that nutty, salty finish the dish needs.
- Fresh basil leaves: Torn at the end, they brighten everything and make each plate look alive.
- Chili flakes: Optional, but a pinch wakes up the richness and adds a gentle warmth.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until al dente, with just a little bite left in the center. Before draining, scoop out half a cup of that starchy pasta water and set it aside.
- Cook the chicken:
- While the pasta bubbles away, heat olive oil in a large skillet over medium high heat and add your chicken strips seasoned with salt and pepper. Let them sizzle undisturbed for a minute or two to get golden, then toss until cooked through, about 5 to 6 minutes total.
- Sizzle the pesto:
- Remove the chicken and lower the heat to medium, then add the pesto to the same skillet. Let it warm and sizzle for about 30 seconds until fragrant and the oil starts to separate slightly.
- Scramble the eggs:
- Crack the eggs directly into the pesto and let them sit undisturbed for a minute or two until the whites just start to set around the edges. Gently scramble with a spatula, then stir in the milk and chili flakes, cooking just until the eggs are creamy and barely set.
- Toss everything together:
- Add the drained pasta and cooked chicken back into the skillet and toss gently, adding splashes of reserved pasta water until the sauce coats every strand in a silky, glossy layer.
- Finish and serve:
- Remove from heat, stir in half the Parmesan and half the basil, then divide among plates. Top each serving with the remaining cheese, torn basil, and a few grinds of black pepper before serving immediately.
Save to Pinterest One evening, my neighbor knocked on the door just as I was plating this. I invited her in and she ended up staying for dinner. She told me later that it reminded her of a trattoria she visited in Rome, where the chef would crack eggs into whatever was in the pan. That comparison made me ridiculously proud, even though my kitchen is nowhere near Rome and my technique is mostly improvised.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to two days, though the eggs will firm up as they cool. Reheat gently in a skillet over low heat with a splash of milk or pasta water to bring back some creaminess. Microwaving works in a pinch, but stir every 30 seconds and add a little liquid to prevent drying out.
Swaps and Variations
If you want to skip the chicken, sautéed mushrooms or a handful of spinach wilted into the pesto works beautifully. Sun dried tomato pesto instead of basil pesto adds a sweet tanginess that pairs well with the eggs. For a lighter version, use half the eggs and add a spoonful of ricotta to the sauce for body without extra richness.
What to Serve Alongside
A simple arugula salad with lemon and olive oil cuts through the richness perfectly. Garlic bread or focaccia is great for mopping up any sauce left on the plate. A chilled glass of Sauvignon Blanc or Pinot Grigio balances the basil and Parmesan without overwhelming the dish.
- Add a squeeze of lemon juice over the finished pasta for brightness.
- Toast pine nuts and sprinkle them on top for extra crunch and nuttiness.
- If reheating, freshen it up with a handful of fresh herbs or a drizzle of good olive oil.
Save to Pinterest This dish has become my go to when I want something that feels indulgent but comes together without much fuss. It is proof that sometimes the best recipes happen when you trust your instincts and crack a few eggs into something unexpected.
Recipe FAQs
- → Can I use a different pasta type?
Yes, spaghetti and linguine both work well, but you can also try fettuccine or penne for a different texture.
- → How do I ensure the eggs stay creamy in the sauce?
Cook the eggs gently in the pesto without stirring at first, then scramble softly with cream to maintain a silky consistency.
- → Can I substitute chicken for a vegetarian option?
Absolutely, sautéed mushrooms or spinach make great substitutes for chicken to keep the dish hearty and flavorful.
- → Is it important to reserve pasta water?
Yes, adding reserved pasta water helps create a smooth, silky sauce that clings nicely to the pasta.
- → What cheeses pair well with this dish besides Parmesan?
Grana Padano or Pecorino Romano can be great alternatives if you want a slightly different flavor profile.