Pesto Egg Chicken Pasta (Printable)

A vibrant pasta featuring tender chicken and creamy pesto egg sauce with Parmesan and basil accents.

# What You'll Need:

→ Pasta

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

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (approximately 10.5 ounces), cut into bite-sized strips
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Pesto Egg Sauce

07 - 3 tablespoons basil pesto (store-bought or homemade)
08 - 4 large eggs
09 - 2 tablespoons whole milk or cream
10 - 1/4 teaspoon 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta following package instructions 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 sea salt and black pepper, then cook for 5 to 6 minutes until golden and cooked through. Remove chicken and set aside.
03 - Lower heat to medium and add pesto to the skillet. Allow it to warm and sizzle for 30 seconds.
04 - Crack eggs directly into the skillet with pesto. Let them cook undisturbed for 1 to 2 minutes until whites begin to set. Gently scramble eggs, then add milk or cream and chili flakes if using. Stir continuously until eggs reach a creamy consistency.
05 - Return cooked pasta and chicken to the skillet. Toss gently while adding reserved pasta water as needed to create a smooth, silky sauce that evenly coats the pasta.
06 - Remove from heat. Stir in half of the Parmesan cheese and half of the torn basil leaves. Distribute among serving plates. Garnish each portion with remaining Parmesan, basil, and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • The pesto cooks the eggs gently so you get this lush, almost custard-like coating on every strand of pasta.
  • Its filling without feeling heavy, protein-packed without tasting like gym food.
  • You can make it with what you already have, no special shopping trip required.
02 -
  • If the heat is too high when you add the eggs, theyll scramble into hard bits instead of melting into a sauce, medium heat is your friend.
  • Reserve that pasta water before you drain, Ive forgotten twice and regretted it both times when the sauce wouldnt come together.
03 -
  • Use a big skillet so the pasta has room to toss without clumping, a crowded pan makes everything stick.
  • Tear the basil instead of chopping it, the edges bruise less and the flavor stays brighter.
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