Pesto Egg Chicken Pasta (Print Version)

Tender chicken and creamy pesto-egg blend coat pasta for a vibrant, satisfying dish ready in 35 minutes.

# Components:

→ 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 (approximately 10.5 oz)
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
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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of 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, and cook for 5 to 6 minutes until golden brown and fully cooked. Remove chicken from skillet and set aside.
03 - Reduce heat to medium and add basil pesto to the same skillet. Allow it to heat and sizzle for 30 seconds to release aromas.
04 - Crack eggs directly into the pesto in the skillet. Let them cook undisturbed for 1 to 2 minutes until egg whites begin to set. Gently scramble the eggs, then stir in whole milk or cream and chili flakes if using. Continue stirring until eggs are just set and creamy.
05 - Add the drained pasta and cooked chicken to the skillet with the pesto-egg sauce. Toss gently, adding reserved pasta water as needed to form a smooth, silky sauce that evenly coats the pasta.
06 - Remove skillet from heat. Stir in half of the grated Parmesan cheese and half of the torn basil leaves. Divide the mixture among plates and top each serving with the remaining Parmesan, basil, and a fresh grind of black pepper. Serve immediately.

# Expert Advice:

01 -
  • It feels indulgent but comes together faster than ordering takeout.
  • The pesto egg technique makes a silky sauce without flour or heavy cream.
  • Its protein-packed enough to keep you full for hours.
  • You can swap the chicken for mushrooms or skip it entirely and it still shines.
02 -
  • Do not skip reserving pasta water, its the secret to a sauce that actually sticks instead of sliding off.
  • Keep the heat medium when scrambling the eggs or they will seize up and turn dry instead of creamy.
  • Add the milk or cream to the eggs while they are still cooking, not after, for the smoothest texture.
03 -
  • If your pesto is oily, drain off a bit before adding it to the pan so the sauce does not separate.
  • Use tongs instead of a spoon to toss the pasta, it grabs the noodles better and coats them evenly.
  • For extra richness, stir in a tablespoon of butter at the very end before serving.
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