Pesto Egg Chicken Pasta (Printable)

Tender chicken and creamy pesto-egg sauce combine with pasta for a flavorful, satisfying dish.

# What You’ll Need:

→ Pasta

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

→ Chicken

03 - 2 medium boneless, skinless chicken breasts, 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
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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. 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. Season chicken strips with salt and pepper, then cook for 5 to 6 minutes until golden brown and cooked through. Remove from skillet and set aside.
03 - Reduce heat to medium. Add pesto to the same skillet and let it sizzle for 30 seconds. Crack eggs directly into the pesto and allow the whites to begin setting for 1 to 2 minutes. Gently scramble, then stir in milk or cream and chili flakes if using. Cook while stirring until eggs are creamy and just set.
04 - Add cooked pasta and chicken back into the skillet. Toss gently, adding reserved pasta water as needed to create a smooth, silky sauce that evenly coats the pasta.
05 - Remove from heat. Stir in half of the Parmesan cheese and basil leaves. Plate the pasta, then top each serving with the remaining Parmesan, basil, and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It tastes indulgent but comes together faster than ordering takeout, which means you actually make it on weeknights.
  • The protein hits different when eggs and chicken are doing the heavy lifting, keeping you satisfied for hours.
  • Pesto brings an elegance that makes this feel special without requiring special skills or fancy ingredients.
02 -
  • Pasta water is non-negotiable—those starches are what turn this into a cohesive sauce instead of separated scrambled eggs on pasta.
  • If your eggs look slightly undercooked when you add the pasta, that's actually perfect because the heat from the hot pasta will finish them gently.
  • Don't use pre-grated Parmesan because it's coated with anti-caking agents that prevent it from melting smoothly into your sauce.
03 -
  • Room temperature eggs scramble gently and evenly instead of turning grainy, so take them out of the fridge while your pasta cooks.
  • The reserved pasta water is your secret weapon—those starches transform the whole dish from separated to silky, so don't pour it down the drain.
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