Pin It The first time I made this pasta, it was actually a complete accident. I had leftover chicken from Sunday dinner, a bag of frozen peas I'd forgotten about, and a massive bunch of mint that was threatening to take over my windowsill. My kitchen smelled like lemon and garlic within minutes, and something about the combination of fresh mint and creamy pasta just worked in this way I hadn't expected.
I served this to my sister last spring when she was recovering from surgery and needed something comforting but not heavy. She took one bite and actually went quiet, which is saying something because she never stops talking. Now she requests it every time she visits, and I've learned to double the mint because she picks out all the little green bits like they're candy.
Ingredients
- Penne or fusilli pasta: The ridges catch the sauce beautifully, and I've found these shapes hold up better than spaghetti when you're tossing everything together
- Chicken breasts: Cutting them into strips before cooking means they cook evenly and you get tender bites in every forkful, no dry bits allowed
- Frozen peas: Honestly better than fresh here because they're already blanched and perfectly sweet, just thaw them and they're ready to go
- Fresh mint: This is the star that makes the whole dish sing, don't even think about using dried mint here
- Lemon: Both zest and juice are non-negotiable, they provide that bright acid that balances the creaminess
- Parmesan cheese: Grate it yourself if you possibly can, the pre-grated stuff just doesn't melt the same way into the sauce
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil, cook pasta until al dente, and remember to reserve that precious half cup of pasta water before draining
- Cook the chicken while the pasta works:
- Heat olive oil in a large skillet over medium-high heat, season your chicken strips, and sauté for 5 to 6 minutes until golden and cooked through
- Build the flavor base:
- In the same skillet, cook the garlic for just 30 seconds until fragrant, then add the peas and let them heat through for about 2 minutes
- Create the sauce:
- Add lemon zest, juice, and chicken broth to the skillet, bring to a simmer, and scrape up all those flavorful browned bits from the bottom
- Bring everything together:
- Return the chicken to the skillet, reduce heat to low, add the cooked pasta, and toss everything together until well combined
- Make it glossy and wonderful:
- Stir in the butter and Parmesan until melted and the sauce coats everything beautifully, adding pasta water as needed to loosen it up
- Finish with the herbs:
- Remove from heat and fold in the chopped mint and parsley, taste it, and adjust seasoning if it needs anything
Pin It This pasta has become my go-to for those nights when I want something that feels special but doesn't require me to be exhausted afterward. The way the light spring flavors work with the satisfying elements of pasta and chicken just hits different.
Making It Your Own
Sometimes I'll add a handful of baby spinach right at the end, letting it wilt slightly in the residual heat. It adds color and makes me feel slightly virtuous about serving vegetables for dinner. The slight bitterness actually plays really nicely against the sweet peas.
Wine Pairing Magic
A crisp Sauvignon Blanc or Pinot Grigio is absolutely perfect here, the acidity cuts through the cream while complementing the fresh herbs. I once served it with a buttery Chardonnay and honestly, it was still delicious, just felt a bit heavier overall.
Timing Is Everything
The key to restaurant-quality results is having everything prepped before you start cooking. The sauce comes together fast, and you don't want to be chopping herbs while your butter is threatening to burn.
- Have your pasta water boiling before you even start the chicken
- Zest your lemon before you squeeze it, it's so much easier that way
- Grate the cheese while the pasta cooks so it's ready to melt into the sauce
Pin It This is the kind of recipe that reminds me why I love cooking in the first place. Simple ingredients, a little bit of technique, and suddenly something magical appears on the plate.
Recipe FAQs
- → Can I prepare this dish in advance?
This pasta is best served fresh, but you can prep ingredients ahead. Cook pasta separately and store the chicken-pea sauce in the refrigerator for up to 2 days. Reheat gently and combine just before serving, adding fresh mint after plating.
- → How do I make this vegetarian?
Omit the chicken and substitute with sautéed mushrooms, zucchini, or artichoke hearts. Cook the vegetables until tender and follow the same sauce-building technique. The result is equally delicious and maintains the same cooking time.
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work wonderfully and may cook slightly faster than frozen ones. Blanch them briefly in boiling water first, then proceed with the recipe. You may need to adjust cooking time by 1-2 minutes.
- → What if I don't have fresh mint?
Fresh mint brings a signature brightness, but you can substitute with fresh basil or parsley for a different herbaceous quality. Dried mint can work in a pinch, though use half the amount as it's more concentrated.
- → How do I prevent the sauce from breaking?
Keep the heat on low when adding butter and cheese to prevent the sauce from separating. Stir constantly and add reserved pasta water gradually to create a silky consistency. If the sauce becomes too thick, thin it with a splash of pasta water.