Save There was this Sunday morning when I had leftover pesto in the fridge and a craving for something more than toast. I cracked eggs into the green pool of basil and garlic, watched them sizzle and fold into creamy clouds, and thought: this needs pasta. By the time I tossed in some seared chicken and tangled spaghetti, I had a dish that felt like breakfast and dinner shook hands. It became my go-to whenever I want comfort with a little surprise.
I first made this for my sister after her night shift, and she sat at the counter in her scrubs, fork in hand, eyes half-closed with each bite. She didnt say much, just kept going back for more. That quiet appreciation told me everything I needed to know about this dish.
Ingredients
- Spaghetti or linguine (300 g): Long noodles catch the sauce better than short shapes, and al dente texture makes every bite satisfying.
- Boneless, skinless chicken breasts (300 g): Cutting them into strips means faster cooking and more crispy edges to soak up that pesto.
- Basil pesto (3 tbsp): This is your flavor anchor, so use the good stuff if you can, it blooms beautifully when it hits the hot pan.
- Large eggs (4): They scramble into the pesto and create a silky, custardy coating that clings to every strand.
- Whole milk or cream (2 tbsp): Just enough to keep the eggs soft and luxurious, not rubbery.
- Parmesan cheese (40 g): Freshly grated melts right in and adds that nutty, salty finish.
- Fresh basil leaves (1/4 cup): Torn at the end, they bring a bright, herbaceous pop.
- Olive oil, salt, pepper, chili flakes: The supporting cast that builds layers of flavor without shouting.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil, then cook your spaghetti until its just tender with a little bite. Before you drain, scoop out half a cup of that starchy water, itll be your secret weapon for a glossy sauce.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat, add the chicken strips, season with salt and pepper, and let them sizzle undisturbed for a couple minutes before flipping. Once theyre golden and cooked through, pull them out and set them aside.
- Bloom the pesto:
- Lower the heat to medium, add the pesto to the same skillet, and let it sizzle for about 30 seconds. The heat wakes up all those garlic and basil oils, and your kitchen will smell incredible.
- Scramble the eggs:
- Crack the eggs right into the pesto, let the whites start to set for a minute or two, then gently scramble them in. Stir in the milk or cream and chili flakes if youre using them, and keep stirring until theyre just creamy and soft, not dry.
- Toss it all together:
- Add the drained pasta and chicken back to the skillet, toss gently, and splash in reserved pasta water a little at a time until you get a silky sauce that coats every strand. The starch from the water binds everything together like magic.
- Finish and serve:
- Pull the pan off the heat, stir in half the Parmesan and half the basil, then divide among plates. Top each serving with the remaining cheese, basil, and a good grind of black pepper, and serve immediately while its hot and glossy.
Save One rainy Tuesday, I made this for a friend going through a rough patch, and we ate it straight from the skillet at my kitchen counter. The warmth of the pasta, the richness of the eggs, the way the basil smelled like summer, it all felt like a small act of care. She looked up and said it tasted like hope, and I think about that every time I make it now.
Make It Your Own
If you want to skip the chicken, sauteed mushrooms or wilted spinach work beautifully and keep it lighter. Ive also swapped in whole wheat pasta when I want a nuttier flavor, and gluten-free works just fine if you need it. Sometimes I throw in a handful of cherry tomatoes with the pesto for a burst of sweetness.
What to Serve Alongside
This dish is rich and satisfying on its own, but a crisp green salad with lemon vinaigrette cuts through the creaminess perfectly. I like to pour a glass of chilled Sauvignon Blanc, the acidity plays nicely with the pesto and Parmesan. Garlic bread is never a bad idea if youre feeding a crowd.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the eggs firm up a bit when cold. When you reheat, add a splash of milk or pasta water to bring back that creamy texture, and warm it gently in a skillet over low heat. Ive even eaten it cold from the fridge at midnight and regretted nothing.
- Store in a shallow container so it cools quickly and evenly.
- Reheat in a skillet, not the microwave, for the best texture.
- Add a drizzle of olive oil or a spoonful of pesto to freshen it up.
Save This dish has become my love letter to lazy Sundays and busy weeknights alike, proof that a few simple ingredients and a little heat can turn into something you want to make again and again. I hope it lands on your table with the same warmth it brought to mine.
Recipe FAQ
- → How do I cook the pesto egg sauce?
Heat pesto in a skillet, then crack eggs directly into it. Let eggs set slightly before gently scrambling with cream and chili flakes until creamy.
- → Can I substitute chicken with another protein?
Yes, sautéed mushrooms or spinach work well for a vegetarian twist, maintaining a similar texture and flavor balance.
- → What pasta works best for this dish?
Spaghetti or linguine are ideal as they hold the creamy sauce well, but feel free to try whole wheat or gluten-free varieties.
- → How can I make the sauce silkier?
Reserve pasta water and add it gradually when tossing pasta with the sauce to achieve a smooth, silky texture.
- → Is this dish suitable for a quick meal?
Yes, it can be prepared in about 35 minutes, making it a great option for an easy yet flavorful dinner or brunch.