Pesto Egg Chicken Pasta (Printable Version)

A creamy pesto-egg sauce with tender chicken and pasta creates a vibrant, satisfying dish in under 40 minutes.

# What You Need:

→ Pasta

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

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (approximately 10.5 oz), sliced 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 (approximately 1.4 oz)
12 - 1/4 cup fresh basil leaves, torn
13 - Freshly ground black pepper, to taste

# How To Make:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with sea salt and black pepper, and cook for 5 to 6 minutes until golden brown and thoroughly cooked. Remove chicken from skillet and set aside.
03 - Reduce heat to medium. Add basil pesto to the skillet and allow it to sizzle for 30 seconds.
04 - Crack eggs directly into the pesto in the skillet. Let them cook undisturbed for 1 to 2 minutes until the whites begin to set. Gently scramble the eggs, then stir in milk or cream along with chili flakes if desired. Continue stirring until eggs are just set and creamy.
05 - Add the drained pasta and cooked chicken back into the skillet. Toss gently, incorporating reserved pasta water gradually to form a silky sauce that coats the pasta evenly.
06 - Remove the skillet from heat. Stir in half of the grated Parmesan and half of the torn basil leaves. Divide the mixture evenly among serving plates.
07 - Top each serving with the remaining Parmesan cheese, fresh basil, and a final grind of black pepper. Serve immediately for best flavor and texture.

# Expert Tips:

01 -
  • It transforms a viral cooking hack into an actual, complete meal that tastes like you spent hours in the kitchen.
  • The protein-packed combination keeps you satisfied for hours without that sluggish feeling.
  • You can have it on the table in under 40 minutes, which means weeknight dinner or unexpected brunch visitors are both totally doable.
02 -
  • The eggs must not get too hot or they'll scramble into tough little bits instead of creating a creamy sauce, so reduce the heat and stir constantly in the final stages.
  • Reserving pasta water is non-negotiable because those starchy few tablespoons are what transforms the sauce from chunky to silky.
  • If your eggs look too thick at the end, a splash of pasta water or even milk will bring them back to the right consistency.
03 -
  • Use room-temperature eggs so they scramble evenly and create a silkier sauce instead of becoming rubbery bits.
  • If your pesto is very thick, thin it slightly with a touch of olive oil before adding it to the skillet so it distributes evenly and coats the eggs.
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