Pesto Egg Chicken Pasta (Printable Version)

Tender chicken and creamy pesto-egg sauce combine with pasta and fresh Parmesan for a delicious meal.

# What You 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 - 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
12 - 1/4 cup fresh basil leaves, torn
13 - Freshly ground black pepper to taste

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken strips, season with sea salt and black pepper, and cook for 5 to 6 minutes until golden and cooked through. Remove chicken from skillet and set aside.
03 - Reduce heat to medium. Add basil pesto to the same skillet and cook for 30 seconds until fragrant. Crack eggs directly into the pesto and let cook undisturbed for 1 to 2 minutes until the whites begin to set. Gently scramble the eggs, then stir in milk or cream and chili flakes if using. Continue stirring until eggs are just set and creamy.
04 - Add drained pasta and cooked chicken to the skillet with the pesto egg sauce. Toss gently, adding reserved pasta water as needed to create a silky sauce that evenly coats the pasta and chicken.
05 - Remove from heat. Stir in half of the Parmesan cheese and half of the torn basil leaves. Divide the pasta among plates, then top each serving with the remaining Parmesan, basil, and a fresh grind of black pepper. Serve immediately.

# Expert Tips:

01 -
  • It uses the viral pesto egg trick but turns it into a full hearty meal that actually fills you up.
  • The creamy egg sauce clings to every strand of pasta without feeling heavy or overly rich.
  • You get protein, carbs, and that deep basil flavor all in one skillet.
  • It comes together in about 35 minutes, most of which is hands off while the pasta boils.
02 -
  • Do not overcook the eggs or they will turn dry and crumbly instead of creamy; pull them off the heat when they still look slightly wet.
  • Reserve pasta water before draining because that starchy liquid is what transforms the sauce from clumpy to silky.
  • Use medium heat when scrambling the eggs into pesto or the bottom will burn and the eggs will seize up.
03 -
  • Let the pesto sizzle alone for a moment before adding eggs so the basil flavor blooms and the oil separates slightly, creating pockets of flavor.
  • Use tongs to toss the pasta instead of a spoon so you can lift and coat every strand without breaking them.
  • Grate your Parmesan fresh right before serving because pre grated cheese does not melt as smoothly into the warm sauce.
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