Save to Pinterest The first time I made this pea and mint chicken pasta was on a rainy Tuesday when the fridge was nearly empty. I had frozen peas, a bunch of mint from my failed herb garden, and some chicken that needed cooking. My husband walked in mid-chop and gave me this look that said are you sure about mint in pasta? but one bite later he was asking when I could make it again.
Last spring I served this at my book club and everyone kept asking what made it taste so vibrant. They could not quite place the mint until I told them, and then three people admitted they had never thought to pair mint with chicken before. Now it is the most requested dish at our gatherings, especially when we need something that feels special but does not require hours of hovering over the stove.
Ingredients
- 350 g penne or fusilli pasta: The ridges really grab onto that sauce and I have found fusilli holds up best if you want to make it ahead
- 2 boneless skinless chicken breasts: Cutting them into strips helps them cook faster and more evenly than whole breasts
- 1 tbsp olive oil: Just enough to get a nice golden sear on the chicken without making it greasy
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously since it is the main flavor base
- 1 cup frozen peas: Frozen work beautifully here and are often sweeter than fresh, just thaw them first
- 2 cloves garlic: Do not be tempted to add more, you want the mint and lemon to shine through
- Zest and juice of 1 lemon: The zest packs all the aromatic oils while the juice provides the acid
- 1/2 cup chicken broth: Low sodium lets you control the salt level and creates a silky base
- 3 tbsp unsalted butter: This is what gives the sauce that glossy restaurant quality finish
- 1/2 cup freshly grated Parmesan: Pre grated has anti caking agents that make sauce grainy so buy a wedge and grate it yourself
- 1/4 cup fresh mint leaves: Make sure they are fresh, dried mint would ruin this dish completely
- 1/4 cup fresh flat leaf parsley: This adds color and freshness without competing with the mint
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook the pasta until al dente, saving 1/2 cup of that starchy water before draining
- Sear your chicken while water heats:
- Heat olive oil in a large skillet over medium high heat, season your chicken strips, then sauté for 5 to 6 minutes until golden and cooked through
- Build the base flavors:
- In the same skillet add garlic for 30 seconds until fragrant, then toss in the peas for 2 minutes to warm through
- Create the bright sauce:
- Add lemon zest, juice, and chicken broth to the skillet, bringing it to a simmer while scraping up all those delicious browned bits from the bottom
- Bring everything together:
- Return the chicken to the pan, reduce heat to low, and toss in the cooked pasta until well combined
- Make it glossy and creamy:
- Stir in the butter and Parmesan until melted into a luscious sauce, adding pasta water as needed to reach the right consistency
- Finish with fresh herbs:
- Remove from heat and gently fold in the chopped mint and parsley, tasting to adjust seasoning before serving
Save to Pinterest This became my go to comfort food after a particularly rough week at work. Something about the bright green color and fresh herbs just feels restorative, even when everything else feels heavy.
Making It Vegetarian
I have made this for vegetarian friends using sautéed mushrooms instead of chicken, and the earthy mushrooms actually pair beautifully with the mint and lemon. Just cook them in the same way until they are browned and have released their moisture.
Perfecting The Sauce
The key to that restaurant quality sauce is adding the butter off the heat. I learned this the hard way after several batches where my sauce separated into an oily mess. Now I take the pan completely off the burner before swirling in the butter, and it stays glossy and gorgeous every time.
Serving Suggestions
This pasta really shines when served with a simple arugula salad dressed with nothing but olive oil and lemon. The peppery greens complement the sweet peas perfectly.
- A crisp white wine like Sauvignon Blanc cuts through the creamy sauce beautifully
- Crusty bread is essential for mopping up any sauce left in the bowl
- Serve immediately because the sauce thickens as it sits
Save to Pinterest There is something deeply satisfying about a recipe that looks this impressive and comes together this quickly. I hope it becomes a staple in your kitchen like it has in mine.
Ask About This Recipe
- → Can I use frozen chicken instead of fresh?
Yes, but ensure it's fully thawed before cooking. Pat it dry with paper towels to remove excess moisture for better browning and more even cooking.
- → What pasta shapes work best for this dish?
Penne, fusilli, or farfalle are ideal as their ridges and curves trap the creamy lemon sauce. Short pasta shapes work better than long strands for even coating.
- → How do I make this dish vegetarian?
Omit the chicken and substitute with sautéed mushrooms, zucchini, or artichoke hearts. Use vegetable broth instead of chicken broth for a completely plant-based version.
- → Can I prepare this ahead of time?
Cook the pasta and chicken separately ahead, then store them in the refrigerator. Gently reheat and combine with the fresh sauce when ready to serve. Add mint just before serving for best flavor.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the bright lemon and mint flavors beautifully. Avoid heavy reds that could overpower the delicate sauce.
- → How thick should the sauce be?
The sauce should be silky and coat the pasta lightly. If too thick, add reserved pasta water gradually. If too thin, simmer gently to reduce. The sauce will continue coating as it cools.