# What you'll need:
→ Pasta
01 - 10.5 oz spaghetti or linguine
02 - Salt for pasta water
→ Chicken
03 - 2 medium boneless, skinless chicken breasts (about 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 (store-bought or homemade)
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
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions 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, season with salt and pepper, and cook for 5 to 6 minutes until golden and cooked through. Remove chicken 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 the pesto. Let them cook undisturbed for 1 to 2 minutes until whites start to set. Gently scramble, then add milk or cream and chili flakes if using. Stir continuously until eggs are creamy and just set.
04 - Add drained pasta and cooked chicken to the skillet. Toss gently, adding reserved pasta water as needed to create a silky sauce that coats the pasta evenly.
05 - Remove from heat. Stir in half of the Parmesan cheese and half of the torn basil leaves. Divide into plates, then top each serving with remaining Parmesan, basil, and a grind of black pepper. Serve immediately.
