Save The first time I made this pasta, it was actually an accident. I had half a bag of frozen peas and some wilting mint that needed using, plus chicken I'd forgotten to marinate. Sometimes the best meals come from that kind of kitchen desperation. My roommate walked in mid-cooking and asked what smelled so incredible, which is when I realized this thrown-together dinner might be worth repeating.
Last spring, I made this for my sister who was visiting during a particularly rough week at work. She took three bites, put her fork down, and told me this was exactly what she needed. Theres something about the sweetness of the peas and the brightness of the mint that just feels like comfort, but the kind that wakes you up instead of putting you to sleep.
Ingredients
- 350 g penne or fusilli pasta: I prefer fusilli because the sauce clings to every spiral, but either shape works perfectly for catching all those flavorful bits
- 2 boneless skinless chicken breasts: Cutting them into bite-sized strips before cooking means they cook evenly and every bite has tender chicken throughout
- 1 tbsp olive oil: Just enough to get a good sear on the chicken and start building those flavorful browned bits in the pan
- 1/2 tsp salt and 1/4 tsp black pepper: Keep in mind youll be adding Parmesan later, so season the chicken lightly but dont skip it entirely
- 1 cup frozen peas: Frozen peas are actually sweeter and more consistent than fresh, and they thaw beautifully right in the pan
- 2 cloves garlic: Finely minced so it melts into the sauce rather than leaving you with big chunks of raw garlic
- Zest and juice of 1 lemon: The zest carries all the aromatic oils while the juice provides the acid that cuts through the richness
- 1/2 cup chicken broth: Low-sodium is crucial here since youre adding salty cheese and you want to control the seasoning yourself
- 3 tbsp unsalted butter: This creates that velvety restaurant-style gloss that makes the sauce coat every strand of pasta
- 1/2 cup freshly grated Parmesan: Freshly grated melts so much better than the pre-grated stuff and brings that nutty depth
- 1/4 cup fresh mint: Dont be tempted to use dried mint here, the fresh leaves are what make this pasta sing
- 1/4 cup fresh flat-leaf parsley: Optional but I love how it bridges the gap between the mint and the garlic
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil and cook pasta until al dente, but before you drain, reserve that half cup of pasta water, its liquid gold for fixing too-thick sauces later.
- Sear your chicken while the pasta cooks:
- Heat olive oil in a large skillet over medium-high heat, season your chicken strips with salt and pepper, then cook for 5 to 6 minutes until golden and cooked through.
- Build the flavor base:
- In that same skillet, add your minced garlic and cook for just 30 seconds until fragrant, then toss in the peas and let them heat through for about 2 minutes.
- Start the sauce:
- Pour in the lemon zest, juice, and chicken broth, bring everything to a simmer, and make sure to scrape up all those browned bits from the bottom, thats where the flavor lives.
- Bring it all together:
- Return the chicken to the pan, reduce heat to low, add your cooked pasta, and toss everything together so the pasta starts soaking up those juices.
- Make it glossy and gorgeous:
- Stir in the butter and Parmesan until melted into a silky sauce, and if it looks too thick, splash in some of that reserved pasta water a little at a time.
- Finish with the herbs:
- Remove from heat and fold in the chopped mint and parsley, then taste and adjust seasoning if needed before serving with extra Parmesan and mint on top.
Save This recipe became my go-to for dinner parties because it looks impressive but I can have everything ready before guests even arrive. Something about the green peas and mint speckled through the pasta makes people think you put in way more effort than you actually did.
Making It Vegetarian
Ive made this for vegetarian friends using sautéed mushrooms instead of chicken, and honestly, I dont miss the meat. The mushrooms get so savory and browned that they provide that same satisfying element. Zucchini works beautifully too if you want something lighter.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the butter while complementing the mint and lemon. On nights when I want something slightly different, a Pinot Grigio works just as well. The key is something bright that wont compete with those fresh herb flavors.
Make It Your Own
Once youve made this a few times, you will start seeing opportunities to tweak it to your taste. I usually add a pinch of chili flakes now because I love that gentle heat against the cooling mint. Some nights I throw in extra Parmesan because I am who I am.
- Try adding a handful of baby spinach at the end for extra color and nutrition
- Swap half the Parmesan for Pecorino if you want a sharper, saltier bite
- Double the garlic if you are feeding serious garlic lovers, I wont judge
Save This pasta is one of those recipes that reminds me why I love cooking. Simple ingredients, minimal effort, maximum joy at the table.
Common Questions
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work beautifully in this dish. If using fresh peas, shell them and add them directly in step 3. They may need slightly longer cooking—about 3-4 minutes—until tender.
- → What type of pasta works best?
Penne and fusilli are excellent choices as they hold the sauce well. Other short pastas like rigatoni or farfalle work equally well. Avoid long pasta like spaghetti, which doesn't capture the light sauce as effectively.
- → How do I prevent the chicken from drying out?
Cut the chicken into bite-sized pieces and don't overcook. Medium-high heat for 5-6 minutes is sufficient. The meat should be golden and cooked through but still tender. Don't skip this timing.
- → Can I make this ahead of time?
This dish is best served fresh, but you can prepare components ahead. Cook the pasta and chicken separately, store them in airtight containers, and combine them in the skillet just before serving with freshly made sauce.
- → What wine pairs well with this dish?
Crisp white wines complement the lemon and mint flavors beautifully. Try Sauvignon Blanc, Pinot Grigio, or Vermentino. Their acidity cuts through the richness of the butter and Parmesan sauce.
- → How can I make this vegetarian?
Omit the chicken and substitute with 250g of sautéed mushrooms or zucchini. Cook the mushrooms first until golden, then proceed with the recipe as written. Use vegetable broth instead of chicken broth.