Pesto Egg Chicken Pasta (Printable)

Spaghetti with tender chicken, creamy pesto egg sauce, Parmesan, and basil for a vibrant meal.

# Components:

→ Pasta

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

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (approximately 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

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta 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 chicken strips, season with salt and black pepper, and cook for 5 to 6 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
03 - Reduce heat to medium and add pesto to the same skillet. Allow to sizzle for 30 seconds.
04 - Crack eggs directly into the skillet with pesto. Let cook undisturbed for 1 to 2 minutes until whites begin to set. Gently scramble eggs, then stir in milk or cream and chili flakes if using. Continue stirring 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 smooth, silky sauce that coats the pasta evenly.
06 - Remove from heat and fold in half of the Parmesan cheese and basil leaves. Divide portions onto plates and top each serving with remaining Parmesan, basil, and a grind of black pepper. Serve immediately.

# Expert Advice:

01 -
  • The creamy pesto-egg sauce coats every strand of pasta like a dream, turning something simple into restaurant-worthy.
  • Chicken makes it a proper meal, so you won't be hungry an hour later.
  • It comes together in under 35 minutes, which means weeknight dinners that don't feel rushed.
02 -
  • The eggs cook in the residual heat of the pan; if your heat is too high, they'll scramble into dry bits instead of staying creamy—medium is your friend here.
  • Pasta water is liquid gold in this dish; that starch is what transforms a bowl of ingredients into something that actually feels cohesive and silky.
03 -
  • Use a skillet large enough that everything fits comfortably; crowding the pan is how things end up steamed instead of cooked with intention.
  • The moment when you add pasta to the egg sauce and everything comes together is pure kitchen alchemy—that's when you'll understand why this became a favorite.
Return