Save The first time I made this pasta was on a rainy Tuesday when I needed something that felt like sunshine on a plate. My roommate walked in midway through cooking and announced that our apartment suddenly smelled like a spring garden. I had that moment where you realize you have stumbled onto something really special.
Last spring I served this at a small dinner party when fresh peas were just appearing at the farmers market. My friend Sarah who claims to hate mint in savory dishes went back for seconds. We ended up sitting around the table for hours talking about how certain flavors just belong together, like peas and mint, like old friends and Tuesday night pasta.
Ingredients
- 350 g penne or fusilli pasta: The ridges catch the buttery sauce perfectly and hold onto the little peas
- 2 boneless skinless chicken breasts: Cutting them into strips means every bite has protein without any heavy prep work
- 1 tbsp olive oil: Just enough to get a golden sear on the chicken without overpowering the delicate herbs
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the fresh ingredients shine through
- 1 cup frozen peas: Frozen peas are often sweeter and more consistent than fresh, plus no shelling required
- 2 cloves garlic: Minced fine so it melts into the sauce rather than leaving big chunks
- Zest and juice of 1 lemon: Both parts are essential here, zest brings fragrance while juice provides acidity
- 1/2 cup chicken broth: Low sodium gives you control over the final seasoning level
- 3 tbsp unsalted butter: Creates that silky glossy finish that makes restaurant pasta so irresistible
- 1/2 cup freshly grated Parmesan cheese: Freshly grated melts better and tastes brighter than pre-grated
- 1/4 cup fresh mint leaves chopped: The secret ingredient that makes this pasta sing instead of just taste good
- 1/4 cup fresh flat-leaf parsley chopped: Optional but adds a nice earthy balance to the bright mint
Instructions
- Get your pasta water ready:
- Bring a large pot of salted water to boil and cook pasta until al dente, saving that precious 1/2 cup of pasta water before draining.
- Cook the chicken to golden perfection:
- Heat olive oil in a large skillet over medium-high heat, season your chicken strips with salt and pepper, then sauté for 5 to 6 minutes until golden.
- Build the aromatic base:
- In the same skillet, cook minced garlic for 30 seconds until fragrant, add the peas, and let them warm through for about 2 minutes.
- Create the bright sauce:
- Add lemon zest, juice, and chicken broth to the skillet, bring to a simmer while scraping up 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 gently to combine.
- Add the luxurious finish:
- Stir in butter and Parmesan cheese until melted and glossy, adding pasta water as needed to reach the perfect consistency.
- Fold in the fresh herbs:
- Remove from heat and gently fold in chopped mint and parsley, tasting to adjust seasoning before serving.
- Plate and serve:
- Serve immediately with extra Parmesan and mint scattered on top like confetti.
Save This recipe became my go-to for weeks after I discovered it. There is something about how the mint hits the warm lemon butter sauce that makes the whole kitchen feel like a celebration even on ordinary Wednesday nights.
Making It Vegetarian
Swap the chicken for sautéed mushrooms or zucchini chunks. Use vegetable broth instead of chicken broth and you have an equally satisfying version that my vegetarian sister actually prefers.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the butter while echoing the herbal notes from the mint. If you prefer red, a light Pinot Grigio works beautifully without overpowering the delicate flavors.
Make It Your Own
Once you are comfortable with the base recipe, these small tweaks can make it feel completely new while keeping the soul of the dish intact.
- Try adding a handful of fresh baby spinach at the end for extra color and nutrients
- A pinch of chili flakes adds warmth that balances the cool mint surprisingly well
- Swap half the Parmesan for Pecorino Romano if you love that salty tang
Save This pasta has become the dish I make when I need to remind myself that simple ingredients prepared with care can be the most satisfying meal of all. Hope it brings that same spring feeling to your table too.
Recipe FAQs
- → Can I use frozen chicken instead of fresh?
Yes, you can use frozen chicken breast. Thaw it completely before cooking to ensure even cooking and proper browning. Cut into bite-sized strips as directed.
- → What type of pasta works best?
Penne and fusilli are ideal for holding the light sauce and peas. You can also use farfalle or orecchiette. Avoid thin pasta like angel hair as it may become mushy.
- → How do I make this vegetarian?
Simply omit the chicken and add sautéed mushrooms, zucchini, or artichoke hearts for substance. Use vegetable broth instead of chicken broth for a fully vegetarian dish.
- → Can I make this ahead of time?
The components can be prepared separately ahead of time, but assemble just before serving to maintain texture. Store cooked chicken and sauce separately in the refrigerator for up to 2 days.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the fresh mint and lemon flavors beautifully. The light white wine echoes the brightness of the citrus-forward sauce.
- → How can I add heat to this dish?
Stir in a pinch of red chili flakes or fresh diced chili pepper when building the sauce. Add gradually to your preferred spice level without overwhelming the delicate mint flavor.