Save to Pinterest The first time I made this pasta, it was a complete accident. I had thawed chicken, a bag of peas in the freezer, and an overgrown mint patch in my garden that desperately needed attention. The combination sounded strange in my head, but something about the bright green colors together felt right. That evening, my roommate walked in mid-cooking and actually stopped to ask what smelled so incredible. We ate it standing at the counter, both agreeing this wasn't just a throw-together dinner, it was something special.
Last spring, I made this for my sister who claimed she hated mint in savory dishes. She took one skeptical bite, went quiet for a moment, then immediately asked for the recipe. Now she makes it for her family at least twice a month and says her kids fight over the leftovers. Something about the sweetness of the peas with the bright herbs just works in a way that surprises people every time.
Ingredients
- 350 g penne or fusilli pasta: Choose a shape with ridges or twists to catch the sauce, fusilli holds the lemon sauce beautifully in every curl
- 2 boneless skinless chicken breasts: Cutting against the grain into bite-sized strips helps them cook evenly and stay tender
- 1 tbsp olive oil: Use a neutral oil here so the herbs and lemon can really shine through
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before cooking, this is your only chance to build flavor inside the meat
- 1 cup frozen peas, thawed: Frozen peas are actually sweeter and more consistent than fresh, just thaw them under cool water
- 2 cloves garlic, finely minced: Do not use pre-minced garlic from a jar, fresh is essential for that aromatic base
- Zest and juice of 1 lemon: Zest first, then juice, and try to avoid the white pith which can taste bitter
- 1/2 cup low-sodium chicken broth: This creates the silky sauce base, low-sodium lets you control the seasoning perfectly
- 3 tbsp unsalted butter: Unsalted is crucial here since the Parmesan and seasoned chicken already bring salt to the dish
- 1/2 cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre-grated has anti-caking agents that prevent smooth melting
- 1/4 cup fresh mint leaves, chopped: Do not substitute dried mint, the fresh herb is what makes this dish sing
- 1/4 cup fresh flat-leaf parsley, chopped: The parsley adds an earthy balance to the bright mint, use flat-leaf for better flavor
Instructions
- Get the pasta water ready:
- Bring a large pot of salted water to a boil and cook pasta until al dente, reserving 1/2 cup pasta water before draining. This starchy water is liquid gold for bringing your sauce together later.
- Cook the chicken:
- Heat olive oil in a large skillet over medium-high heat, season the chicken strips with salt and pepper, then sauté for 5 to 6 minutes until golden and cooked through.
- Build the aromatic base:
- In the same skillet, cook minced garlic for 30 seconds until fragrant, then add peas and cook for 2 minutes until heated through.
- Create the sauce:
- Add lemon zest, juice, and chicken broth to the skillet, bring to a simmer while scraping up any browned bits from the bottom, these bits are pure flavor.
- Bring everything together:
- Return the chicken to the skillet, reduce heat to low, add cooked pasta and toss everything together until well combined.
- Finish with butter and cheese:
- Stir in butter and Parmesan until melted and glossy, adding reserved pasta water as needed to achieve that perfect velvety consistency.
- Add the fresh herbs:
- Remove from heat and gently fold in chopped mint and parsley, taste and adjust seasoning before serving immediately.
Save to Pinterest This pasta became my go-to for dinner parties after I served it on a warm June evening on my back patio. My friend Sarah, who claims she cannot cook anything beyond toast, asked for the recipe and made it for her family the next week. She texted me a photo of her empty plates with the caption Even the three year old asked for thirds.
Making It Your Own
Sometimes I add a handful of fresh spinach or arugula right at the end for extra color and nutrition. The greens wilt quickly in the warm pasta and add another layer of fresh spring flavor. You can also swap the chicken for shrimp, which cook in just 2 to 3 minutes and pair beautifully with the lemon and mint.
Pairing Suggestions
A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the creamy sauce while complementing the citrus notes. For a non-alcoholic option, sparkling water with a twist of lemon and a sprig of fresh mint echoes the flavors in the pasta. I have also served this with a simple arugula salad dressed with lemon vinaigrette to keep the meal feeling light and refreshing.
Storage and Reheating
This pasta keeps well in the refrigerator for up to 3 days, though the herbs lose some vibrancy. When reheating, add a splash of broth or water to loosen the sauce since it thickens when cold. I recommend storing the Parmesan and fresh herbs separately and adding them fresh when you reheat for the best texture.
- The mint flavor actually develops overnight if you want to meal prep this for lunches
- Reheat gently over low heat, high heat will separate the sauce and make the chicken rubbery
- Freezing is not recommended, the texture of the pasta and sauce changes dramatically
Save to Pinterest There is something so satisfying about a dish that looks impressive but comes together on a busy weeknight. This pasta has become my spring signature, and I hope it finds its way into your regular rotation too.
Recipe Help Center
- → Can I make this vegetarian?
Yes, simply omit the chicken and substitute with sautéed mushrooms or zucchini. Use vegetable broth instead of chicken broth to maintain the depth of flavor.
- → What pasta works best for this dish?
Penne or fusilli pasta work excellently as their shapes catch the sauce well. Farfalle or rotini would also be suitable alternatives.
- → Can I use dried mint instead of fresh?
Fresh mint is recommended for its bright, vibrant flavor. If using dried, use only 1 tablespoon and add it earlier in the cooking process to rehydrate.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce.
- → Can I add extra vegetables?
Absolutely. Spinach, asparagus, or sugar snap peas would complement the flavors beautifully. Add them during step 3 with the peas.