Pesto Egg Chicken Pasta

There's something about the smell of basil hitting a hot pan that makes you stop whatever you're doing. I was testing a viral pesto egg thing on toast one morning when it hit me—why not throw this into pasta with some chicken? Twenty minutes later, I had a bowl of the most ridiculously creamy, vibrant pasta I'd made in months, and I realized I'd accidentally stumbled onto something that tastes like breakfast and lunch had the perfect hybrid child.

I made this for my roommate on a random Tuesday after she'd had the worst day at work, and watching her face light up when she twirled that first forkful was one of those small kitchen wins that stayed with me. She asked for the recipe before she'd even finished eating, which told me everything.

Ingredients

• Spaghetti or linguine (300 g): Thinner shapes let the pesto-egg sauce cling beautifully; I've learned the hard way that thicker pastas can feel heavy here.
• Chicken breasts (2 medium, cut into bite-sized strips): Small pieces cook through quickly and feel less overwhelming than chunky bites.
• Olive oil (1 tbsp): Just enough to get the pan singing without making the chicken greasy.
• Sea salt and black pepper: Taste as you go; these two do the real seasoning work.
• Basil pesto (3 tbsp): Store-bought works beautifully here—no judgment, just results.
• Large eggs (4): They're the secret thickener; crack them fresh if you can.
• Whole milk or cream (2 tbsp): This whispers richness into the eggs without overpowering them.
• Chili flakes (1/4 tsp, optional): A tiny hint of heat that wakes everything up.
• Freshly grated Parmesan (40 g): Pre-grated cheese can get clumpy; fresh grating makes a real difference.
• Fresh basil leaves (1/4 cup, torn): The final flourish that says you care.

Instructions

Boil your pasta to al dente:

Get a big pot of salted water rolling, then cook the pasta just until it has a tiny bit of resistance when you bite it. Scoop out and save about half a cup of that starchy water before draining—this liquid gold is what ties everything together later.

Get the chicken golden and cooked through:

Heat olive oil in a large skillet over medium-high heat until it shimmers, then add your chicken strips in a single layer. Season with salt and pepper, then let them sit undisturbed for 3 minutes so they get a nice golden crust. Stir and cook another 2-3 minutes until the inside is no longer pink, then set aside on a clean plate.

Toast the pesto:

Lower the heat to medium and add your pesto directly to the same skillet. You'll hear it sizzle and smell something incredible—that's the basil oils waking up. Let it sit for about 30 seconds, just enough time to deepen the flavor.

Crack the eggs into the pesto and let them do their thing:

Crack all four eggs right into the skillet with the pesto, spacing them out a little. Resist the urge to touch them for the first minute or so—let the whites set around the edges while the yolks stay creamy. After about a minute, gently scramble everything together with a wooden spoon or spatula, breaking up the yolks and whites into smaller curds.

Add milk or cream and stir continuously:

Pour in the milk or cream and add chili flakes if you like a hint of heat. Keep stirring gently but steadily for about a minute until the eggs are just set but still look creamy and custard-like, not dry. This is where the sauce starts to happen.

Bring it all together:

Add the drained pasta and cooked chicken back to the skillet and toss everything gently. If it looks a bit dry, add some of that reserved pasta water a splash at a time, stirring until you get a silky sauce that coats every piece of pasta. Taste and adjust seasoning if needed.

Finish and plate:

Remove from heat, stir in half the Parmesan and half the fresh basil. Divide among your plates and top each one with the remaining Parmesan, basil, and a grind of black pepper. Serve right away while it's still warm and creamy.

Save

There was this one evening when I made this for my sister and her partner, and halfway through dinner they both got quiet, the kind of quiet where you know the food is doing something right. We ended up sitting at that table for an extra hour just talking, and this pasta was somehow part of that ease. Food that makes people linger is food that matters.

The Viral Pesto Egg Technique, Explained

The pesto egg combination has been everywhere online, and for good reason—it's not magic, it's just chemistry. When you crack eggs into warm pesto, the heat starts to set the whites while the yolks stay liquid and custardy. Add a bit of dairy and you've got this naturally creamy sauce that doesn't need heavy cream or butter. It's the kind of thing that makes you feel like a clever cook, even though you're just letting ingredients do what they're meant to do.

Why This Works as Breakfast-For-Dinner

There's no rule that says eggs belong only at breakfast, and this dish proves it. The chicken gives it substance and makes it feel like a proper dinner, but the eggs keep it light enough that you won't feel weighed down before bed. I've served this at lunch, dinner, and even as a late-night thing after drinks, and it works every single time because it's satisfying without being heavy.

Simple Variations That Keep It Fresh

The beauty of this dish is how easily it bends to what you have on hand or what you're craving. Swap the chicken for sautéed mushrooms or fresh spinach if you want to go vegetarian, or add sun-dried tomatoes if you want a deeper flavor. You can use red pepper flakes instead of chili flakes, or throw in some lemon zest at the very end for brightness. The structure stays solid no matter what you do.

• Try it with roasted cherry tomatoes stirred in just before serving for a juicy sweetness.
• A handful of fresh spinach wilted into the sauce adds color and nutrition with barely any effort.
• Finish with a drizzle of good olive oil and a squeeze of fresh lemon juice if you want to cut through the richness.

Save

This is the kind of recipe that sneaks into your regular rotation because it's quick, it's good, and it never disappoints. Make it once and you'll find yourself craving it again.

Recipe Help & FAQs

→ What type of pasta works best for this dish?

Spaghetti or linguine are ideal as their long strands hold the creamy pesto egg sauce well, creating a satisfying bite.

→ Can I prepare the pesto egg sauce without separating the eggs?

Yes, cracking eggs directly into the warm pesto and gently scrambling achieves the sauce's signature creamy texture.

→ How do I keep the chicken tender during cooking?

Cook chicken strips over medium-high heat until just golden and cooked through, usually 5–6 minutes, avoiding overcooking to maintain juiciness.

→ Is it possible to adjust the spice level in this dish?

Adding or omitting chili flakes in the pesto egg sauce allows control over the mild heat, tailoring it to your preference.

→ What are good substitutions for Parmesan cheese?

Grana Padano or Pecorino Romano offer similar sharpness and can be used as alternatives to Parmesan for topping.

→ Can I prepare this dish gluten-free?

Yes, substitute regular pasta with gluten-free options ensuring cooking times align with package instructions.