Pesto Egg Chicken Pasta (Printable Version)

A hearty dish featuring tender chicken and a creamy pesto-egg sauce tossed with pasta and Parmesan cheese.

# Ingredient List:

→ Pasta

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

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (approximately 10.5 oz), 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 according to 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, and cook for 5 to 6 minutes until golden and fully cooked. 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 skillet, cook undisturbed for 1 to 2 minutes until whites begin to set, then gently scramble. Stir in milk or cream and chili flakes if using, cooking until eggs are just set and creamy.
04 - Add drained pasta and cooked chicken to the skillet. Toss gently, adding reserved pasta water as needed to create a silky sauce that evenly coats the pasta.
05 - Remove from heat. Stir in half of the Parmesan cheese and basil leaves. Plate the portions and top each serving with the remaining Parmesan, basil, and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • The eggs create this silky, luxurious sauce without any cream-heavy guilt.
  • It comes together faster than ordering delivery, which my weeknight self desperately needed.
  • High protein and genuinely delicious, so you don't feel like you're eating "healthy food."
02 -
  • Don't walk away from the eggs once they hit the pan—they go from creamy to rubbery in about 30 seconds if you're not watching.
  • That reserved pasta water is genuinely crucial; it's the thing that transforms a dry dish into something silky and restaurant-quality.
03 -
  • Use eggs at room temperature if you remember to pull them out of the fridge ahead of time—they scramble more smoothly and evenly.
  • If you're meal prepping, cook everything and store it separately, then combine and warm gently in a pan with a splash of pasta water when you're ready to eat, since the sauce holds up better that way.
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