Save I discovered this dish by accident on a Tuesday morning when I had leftover pesto and a carton of eggs staring at me from the fridge. My partner was asking what was for breakfast, and instead of the usual scramble, I wondered what would happen if I combined that viral pesto-egg technique everyone was talking about with actual pasta. Twenty minutes later, we were both twirling forks like it was the most natural thing in the world. It became our favorite way to blur the line between breakfast cravings and dinner satisfaction.
I made this for friends who were skeptical about eggs in pasta, and watching their faces when they took that first bite was worth every minute. Someone asked if I'd gone to culinary school, and I just laughed—it's literally eggs, pesto, and pasta, but somehow it tastes like you spent hours on it. That's the magic of this dish right there.
Ingredients
- Spaghetti or linguine (300 g): The long, thin strands catch the creamy sauce perfectly, but honestly, any pasta you love works—just stick with something that has surface area.
- Chicken breasts (2 medium, cut into bite-sized strips): Bite-sized matters here because you want them to cook quickly and nestle into each forkful without dominating.
- Olive oil (1 tbsp): Use something you'd actually taste—this isn't the time for industrial stuff.
- Sea salt and black pepper: Season generously; timid seasoning is the enemy of good food.
- Basil pesto (3 tbsp): Store-bought is fine and actually preferred when you're busy; homemade works if you have it, but don't stress.
- Eggs (4 large): Room temperature or close to it scrambles more smoothly than straight-from-the-fridge eggs.
- Whole milk or cream (2 tbsp): This creates that silky texture that makes people think you know what you're doing.
- Chili flakes (1/4 tsp, optional): A tiny pinch adds brightness without heat; skip it if you prefer pure creaminess.
- Freshly grated Parmesan (40 g): Pre-grated cheese has anti-caking agents that won't melt as smoothly; take the 30 seconds to grate it fresh.
- Fresh basil leaves (1/4 cup, torn): Tear them by hand instead of cutting—it keeps them from bruising and looking sad on the plate.
Instructions
- Start the pasta water:
- Fill a large pot with water, salt it generously so it tastes like the sea, and bring it to a rolling boil. This is non-negotiable—you need that heat to get pasta cooked through in the time you have.
- Cook the pasta:
- Add pasta and stir it right away so it doesn't clump. Follow the package directions but taste it a minute before they say it's done—you want al dente, with a tiny resistance when you bite it.
- Prepare the chicken:
- While pasta bubbles away, heat olive oil in a large skillet over medium-high heat until it shimmers. Add chicken strips, sprinkle with salt and pepper, and let them sit undisturbed for a minute so they brown instead of steam.
- Brown the chicken through:
- Toss the chicken around for another 4-5 minutes until the insides are cooked through and the outsides have a little golden color. The whole thing should take about 6 minutes total—don't overcook or it gets dry and sad.
- Introduce the pesto:
- Push the chicken to the side of the skillet, reduce heat to medium, and add pesto to the empty space. Let it sizzle for 30 seconds; you'll smell it wake up, and that's your cue that the flavors are alive.
- Crack in the eggs:
- Crack all four eggs directly into the pesto and don't touch them for 1-2 minutes. Let the bottoms set against the hot pan, then gently push them around with your spatula, breaking the yolks as you go, until they're creamy and barely set.
- Create the sauce:
- Pour in milk or cream and a pinch of chili flakes if you're using them. Stir everything together, letting the eggs and pesto mingle into a silky, luxurious sauce.
- Bring it all together:
- Drain pasta, reserving about 1/2 cup of that starchy water. Add the hot pasta and cooked chicken to the skillet with the egg sauce. Toss gently, adding pasta water a splash at a time until the sauce feels silky and coats every strand.
- Finish and serve:
- Remove from heat, stir in half the Parmesan and half the fresh basil. Divide among plates and top each serving with the remaining Parmesan, torn basil, and a grind of black pepper.
Save There was a moment when I served this to my sister during a random weeknight dinner, and she asked if I'd been hiding cooking skills all these years. I told her the secret: sometimes the best dishes are the ones that look fancy but actually trust you to keep things simple and not overthink them.
Why This Tastes So Good
The beauty of this dish is that every element does something. Pesto brings herby, garlicky depth; eggs create creaminess without needing heavy cream; chicken adds protein and substance; and that reserved pasta water acts like a binder that makes everything feel luxurious instead of clumpy. It sounds complicated on paper, but it's really just layers of flavor happening in one skillet, which is exactly why it feels so satisfying to eat.
Flexibility and Variations
Once you understand how this works, you can play with it. Mushrooms sautéed until golden work beautifully if you skip the chicken, or you could add fresh spinach in the last minute for color and nutrition. Some people have told me they use sun-dried tomato pesto or red pepper pesto instead of basil, and I believe them—the technique carries the dish regardless.
Pairing and Storage
Serve this with a crisp green salad on the side and a glass of something cold and dry like Sauvignon Blanc if you're in the mood to feel sophisticated on a regular evening. It's best eaten immediately while everything is still warm and silky, but leftovers keep in the fridge for a day; reheat gently with a splash of milk to restore the sauce.
- Eat this straight from the pan if you're cooking for yourself—no shame in it.
- Fresh basil makes a visible difference, so don't skip it or substitute dried.
- This tastes even better the second time if the flavors have time to settle, so actually don't feel bad about leftovers.
Save This dish has become my answer to the question "what's for dinner?" on nights when I want something that feels special without feeling like work. Make it once, and you'll find yourself thinking about it days later.
Recipe Guide
- → How do I achieve a creamy pesto egg sauce?
Cook the eggs gently in pesto over medium heat without stirring immediately. Once the whites begin to set, scramble softly while adding a bit of cream or milk to enhance creaminess.
- → Can I substitute the chicken with a vegetarian option?
Yes, sautéed mushrooms or spinach make excellent alternatives, adding texture and complementing the pesto egg sauce.
- → What pasta types work best for this dish?
Spaghetti or linguine are ideal as they hold the creamy sauce well and provide a balanced bite alongside the tender chicken.
- → How should I adjust seasoning for a milder flavor?
Reduce or omit chili flakes in the sauce and adjust salt carefully during cooking for a gentler taste that still highlights the pesto and Parmesan.
- → Is it necessary to reserve pasta water for the sauce?
Yes, adding reserved pasta water helps loosen the sauce and create a silky texture that coats the pasta uniformly.