Save The first time I made this pea and mint chicken pasta, it was actually a Tuesday night rescue mission. I had thawed chicken breast and a bag of frozen peas, absolutely no plan, and my husband was already asking what smelled so good. The fresh mint was a last minute addition from my windowsill garden that changed everything. Something about the bright, herbaceous freshness against the rich, buttery sauce makes this taste like spring arrived early on your plate.
Last spring my sister came over for a last minute dinner, and I threw this together because it was all I had. She took three bites, put down her fork, and asked for the recipe right then and there. Since then, shes made it for her family every Sunday, calling it her green pasta miracle. Theres something about the combination that makes people feel taken care of.
Ingredients
- 350 g (12 oz) penne or fusilli pasta: The ridges catch the beautiful mint lemon sauce perfectly, though any short pasta works in a pinch
- 2 boneless skinless chicken breasts: Cut into even strips so they cook at the same speed and stay tender throughout the dish
- 1 tbsp olive oil: For a golden sear on the chicken that builds the foundation of flavor
- 1/2 tsp salt and 1/4 tsp black pepper: Season your chicken generously before cooking, it makes all the difference
- 1 cup frozen peas, thawed: Even in winter, these bring sweet pops of spring to every bite
- 2 cloves garlic, finely minced: Fresh garlic is non negotiable here, it mellows beautifully in the sauce
- Zest and juice of 1 lemon: Both the bright zest and acidic juice are essential for cutting through the richness
- 1/2 cup low sodium chicken broth: Creates the silky base of the sauce without overpowering the delicate mint
- 3 tbsp unsalted butter: Finishes the sauce with restaurant quality gloss and velvety mouthfeel
- 1/2 cup freshly grated Parmesan cheese: Pre grated cheese never melts quite the same way into a silky sauce
- 1/4 cup fresh mint leaves, chopped: The star that makes this pasta sing, use generous handfuls
- 1/4 cup fresh flat leaf parsley, chopped: Adds earthy balance to the mints brightness
Instructions
- Get your pasta water going:
- Bring a large pot of generously salted water to a boil, then cook the pasta until al dente. Scoop out 1/2 cup of that starchy pasta water before draining, it is liquid gold for sauces.
- Sear the chicken while the pasta cooks:
- Heat the olive oil in a large skillet over medium high heat, season the chicken with salt and pepper, then sauté for 5 to 6 minutes. You want golden color on the outside, and the chicken should be cooked through. Transfer it to a plate and do not wipe out that pan.
- Build the aromatic base:
- In the same skillet, toss in the minced garlic and cook for just 30 seconds until fragrant. Add the peas and let them warm through for about 2 minutes.
- Create the bright sauce:
- Pour in the lemon zest, juice, and chicken broth, bringing everything to a gentle simmer. Use your wooden spoon to scrape up any browned bits from the bottom, that is where the deep flavor lives.
- Bring it all together:
- Return the chicken to the pan, reduce the heat to low, and add your cooked pasta. Toss everything together until the pasta is coated and the chicken is distributed throughout.
- Finish with butter and cheese:
- Stir in the butter and Parmesan until they melt into a glossy, clinging sauce. If it looks too thick, add some of that reserved pasta water a splash at a time.
- Add the fresh herbs last:
- Remove the pan from heat and fold in the chopped mint and parsley. Taste everything and adjust the seasoning if needed.
- Serve it up:
- Plate immediately while the sauce is still glossy and warm, with extra Parmesan and mint scattered on top like confetti.
Save This pasta has become my go to for dinner parties because it looks impressive but comes together so effortlessly. Last month I served it to new neighbors, and by dessert they were already asking when they could come over for it again. Food has this magical way of turning strangers into friends, especially when it is this comforting.
Making It Vegetarian
My vegetarian sister swaps the chicken for sautéed mushrooms or zucchini and uses vegetable broth instead. The earthiness from mushrooms actually plays beautifully with the mint, creating a completely different but equally delicious experience.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the buttery sauce while complementing the herbs, though Pinot Grigio works beautifully too. The wine should be bright enough to stand up to all that lemon without competing with the delicate mint.
Timing Everything Perfectly
The key is having your pasta finish cooking right as your chicken is done. I start the pasta water first, then begin the chicken once the pasta is in the boiling water. That way everything comes together at the perfect moment, no cold pasta, no overcooked chicken.
- Keep all your ingredients prepped and measured before you start cooking
- Warm your serving bowls in the oven so the pasta stays hot longer
- Have extra Parmesan grated and ready, everyone always wants more
Save This pasta has that rare quality of being both comforting and excitingly fresh, the kind of meal that makes a random Tuesday feel special. I hope it brings as many bright moments to your table as it has to mine.
Recipe FAQs
- → Can I make this dish ahead of time?
It's best served fresh, but you can prepare components in advance. Cook the pasta and chicken separately, then combine just before serving to maintain the silky sauce consistency and fresh mint flavor.
- → What's a good substitute for mint?
Fresh basil or tarragon work beautifully as alternatives. You can also use a combination of parsley and a small amount of dill for a different herbaceous profile while maintaining the dish's freshness.
- → How do I prevent the chicken from drying out?
Cut the breasts into bite-sized strips for even cooking and avoid overcooking. Sauté for 5-6 minutes until just golden and cooked through. The sauce also adds moisture when combined with the pasta.
- → Can I use frozen chicken instead of fresh?
Yes, but thaw it completely first. Pat dry before seasoning and cooking to ensure proper browning and even cooking throughout the pieces.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the lemon and mint flavors perfectly. Their acidity cuts through the richness of the butter and Parmesan sauce.
- → Is there a vegetarian version?
Absolutely. Omit the chicken and sauté mushrooms, zucchini, or artichoke hearts instead. Follow the same cooking process for a delicious plant-based version.