Save I threw this together on a Sunday morning when brunch felt too far away and lunch too predictable. The pesto jar sat open in the fridge, the chicken needed using, and I'd seen someone crack eggs into green sauce online. It sounded odd until the egg whites hit the hot pesto and started to bloom into soft, creamy curds. That sizzle changed everything.
My brother was skeptical the first time I served this. He kept asking if it was breakfast or dinner, then went quiet after the second forkful. By the end he was scraping the plate with bread I hadn't even offered. Now he requests it when he visits, always with extra chili flakes.
Ingredients
- Spaghetti or linguine: Long noodles hold the creamy egg sauce better than short shapes, and they twirl beautifully on a fork.
- Chicken breasts: Cut them into strips so they cook fast and stay tender, and always rest them a minute before tossing so they dont dry out.
- Basil pesto: This is your flavor engine, use a good one or make your own if you have the basil, it really shows.
- Eggs: They turn into the sauce when you scramble them gently into the pesto, so dont rush this step.
- Whole milk or cream: Just a splash keeps the eggs soft and stops them from turning rubbery.
- Parmesan cheese: Freshly grated melts into the pasta, the pre-shredded stuff clumps and tastes like dust.
- Fresh basil leaves: Torn at the end, they add a bright pop that reminds you this isnt just scrambled eggs.
Instructions
- Boil the pasta:
- Salt the water like the sea, cook until just al dente, then save half a cup of that starchy water before draining. That water is liquid gold for making the sauce cling.
- Cook the chicken:
- Get the pan hot, let the chicken sizzle undisturbed for a minute so it browns, then toss until cooked through. Set it aside so it doesnt overcook while you make the eggs.
- Bloom the pesto:
- Drop the pesto into the warm pan and let it sizzle for just 30 seconds. You'll smell the basil wake up, thats when you know its ready.
- Cook the eggs:
- Crack them right into the pesto, let the whites start to set, then scramble gently with a spatula. Add the milk and keep stirring until theyre just creamy, not dry.
- Combine everything:
- Toss the pasta and chicken into the eggs, adding splashes of pasta water until the sauce coats every strand. It should look glossy, not tight.
- Finish and serve:
- Stir in half the Parmesan and basil off the heat, then plate and top with the rest. Serve it hot, it doesnt wait well.
Save This became my go-to when I wanted something that felt special but didnt require a plan. One night I made it after a long shift and ate it standing at the counter, still in my jacket. It tasted like care I hadnt realized I could give myself on a weeknight.
Swaps and Variations
If you skip the chicken, sautéed mushrooms or a handful of spinach work beautifully. I've also used leftover rotisserie chicken when I was too tired to cook fresh. Whole wheat pasta makes it heartier, gluten-free works fine too, just watch the cook time. For a sharper bite, swap Parmesan for Pecorino Romano.
What to Serve Alongside
A simple arugula salad with lemon and olive oil cuts through the richness. I like a crisp white wine, something like Sauvignon Blanc or a dry Vermentino. If you want bread, make it crusty and good, you'll want to mop the plate.
Storage and Reheating
Leftovers keep in the fridge for a day, maybe two, but the eggs firm up when cold. Reheat gently in a pan with a splash of water or milk, stirring constantly. It wont be quite as creamy as fresh, but its still good.
- Let it cool completely before storing to avoid condensation making it soggy.
- Reheat on low heat, high heat will make the eggs rubbery.
- Add a drizzle of olive oil when reheating to bring back some of that silky texture.
Save This dish doesnt need a special occasion, it makes any night feel a little less ordinary. Serve it to someone you want to feed well.
Recipe Q&A
- → How do I prevent the eggs from scrambling too much in the sauce?
Cook the eggs gently over medium heat and stir continuously once they begin setting to achieve a creamy texture without large curds.
- → Can I use another type of pasta?
Yes, spaghetti or linguine work best, but any long pasta of your choice can be used to hold the sauce well.
- → Is it possible to make this dish vegetarian?
Omit the chicken and add sautéed mushrooms or spinach to maintain flavor and texture balance.
- → What can I substitute for Parmesan cheese?
Grana Padano or Asiago can be used as alternatives to add a similar nutty, salty finish.
- → How do I adjust the sauce thickness?
Use reserved pasta water gradually when mixing to create a silky sauce that clings perfectly to the pasta and chicken.