Save to Pins I threw this together one Sunday morning when I had leftover pesto in the fridge and a craving for something more substantial than toast. The idea of scrambling eggs directly into pesto sounded odd at first, but the way the creamy yolk mixed with those bright green herbs created something almost luxurious. My partner wandered into the kitchen, drawn by the smell of garlic and basil hitting the hot pan, and asked if breakfast could be dinner from now on. I tossed in some chicken and pasta, and suddenly it wasnt just a lazy experiment anymore—it was a proper meal. Weve been making it ever since, usually on nights when we want comfort without much fuss.
The first time I made this for friends, I was worried the eggs would look scrambled and messy instead of silky. But when I plated it and tore fresh basil over the top, everyone went quiet for a few bites. One friend said it tasted like the kind of pasta youd get at a tiny restaurant with no menu, just whatever the chef felt like making that night. I took that as the highest compliment. Now its my go-to when I want to impress without pretending Im a professionally trained cook.
Ingredients
- Spaghetti or linguine: Long pasta works best here because it twirls with the creamy sauce, but use whatever shape you have on hand.
- Chicken breasts: Cut them into strips so they cook quickly and evenly, and dont skip the seasoning or theyll taste bland next to all that pesto.
- Basil pesto: Store-bought is fine, but if you have homemade in the freezer, this is the time to use it.
- Eggs: The stars of the sauce, they turn rich and custardy when scrambled gently into the pesto.
- Whole milk or cream: Just a splash keeps the eggs from getting dry and adds a little body to the sauce.
- Parmesan cheese: Freshly grated melts right in, while the stuff from a can just sits on top like dust.
- Fresh basil leaves: Torn at the last second, they bring a pop of color and a hint of something green and alive.
- Chili flakes: Optional, but a pinch wakes up the whole dish if you like a little heat.
Instructions
- Boil the pasta:
- Get your water boiling with enough salt that it tastes like the sea, then cook the pasta until its just shy of done. Save some pasta water before you drain it—that starchy liquid is gold for loosening the sauce later.
- Cook the chicken:
- Heat olive oil in a large skillet and add the chicken strips, letting them sizzle without moving them too much so they get a nice golden crust. Season well, then set them aside once theyre cooked through.
- Sizzle the pesto:
- In the same pan, add the pesto and let it warm up for about 30 seconds until it smells incredible and the oil starts to shimmer.
- Scramble the eggs:
- Crack the eggs right into the pesto and let them sit for a minute or two until the whites begin to set around the edges. Gently scramble them, adding milk and chili flakes, stirring constantly until theyre creamy but not dry.
- Toss everything together:
- Add the drained pasta and chicken back to the skillet, tossing gently and adding splashes of pasta water until the sauce coats every strand in a silky glaze.
- Finish and serve:
- Stir in half the Parmesan and basil off the heat, then divide among plates and top with the rest. Serve immediately while its still steaming.
Save to Pins One evening my neighbor stopped by just as I was plating this, and I offered her a bowl without thinking much of it. She sat at my counter and ate in silence, then looked up and said it reminded her of something her mom used to make, even though it was completely different. Food has a way of doing that, I think—connecting us to feelings we didnt know we were carrying. She still asks me to make it whenever she comes over.
Choosing Your Pasta
Long noodles like spaghetti or linguine are ideal because they tangle beautifully with the creamy egg sauce, but Ive also used penne and rigatoni when thats what I had in the cupboard. The sauce pools inside the tubes, which is a different kind of satisfying. Whole wheat pasta adds a nutty flavor, and gluten-free varieties work fine as long as you watch them closely—they can go from al dente to mush faster than regular pasta.
Making It Your Own
If you want to skip the chicken, sautéed mushrooms bring an earthy richness that pairs perfectly with pesto, or you can wilt in a few handfuls of spinach for something lighter. Ive also stirred in leftover rotisserie chicken when I didnt feel like cooking meat from scratch. Sun-dried tomatoes, artichoke hearts, or even roasted red peppers would all feel at home here. The base is forgiving, so follow your cravings.
Serving and Storing
This pasta is best eaten right away, while the sauce is still glossy and the eggs are soft. If you do have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a skillet with a splash of milk or pasta water to bring the sauce back to life—microwaving can make the eggs a little rubbery, but its still tasty. I like to serve this with a simple arugula salad dressed in lemon and olive oil, and a glass of chilled Sauvignon Blanc on the side.
- Use a nonstick or well-seasoned skillet to prevent the eggs from sticking and tearing.
- Tear the basil instead of chopping it so it doesnt bruise and turn dark.
- Taste the sauce before adding extra salt—the pesto and Parmesan are already salty.
Save to Pins This dish has become one of those recipes I turn to when I want something that feels special but doesnt require much effort or planning. I hope it brings you the same kind of easy comfort it brings me, whether youre cooking for yourself or for people you love.
Questions & Answers
- → What type of pasta works best for this dish?
Spaghetti or linguine are ideal as their shape holds the creamy sauce well, but you can substitute with other long pasta types if preferred.
- → Can I make this without chicken?
Yes, omit the chicken and add sautéed mushrooms or spinach to maintain texture and flavor variety.
- → How do I achieve the creamy texture of the sauce?
Cook eggs gently in the pesto, stirring in cream or whole milk to create a silky, smooth sauce that coats the pasta evenly.
- → Is it possible to prepare this dish gluten-free?
Absolutely. Use gluten-free pasta varieties to accommodate dietary needs without compromising on taste.
- → What are good toppings to enhance this pasta?
Freshly grated Parmesan, torn basil leaves, and a touch of black pepper add brightness and depth to the finished dish.