Save Last spring, I was staring at a nearly empty fridge wondering what to make for dinner when I spotted a bag of frozen peas and some wilting mint in the crisper drawer. Something about the bright green colors together sparked an idea, and I decided to throw them into a simple chicken pasta. The result was so unexpectedly fresh and vibrant that it instantly became one of those dishes I crave when the weather starts turning warm.
I made this for my sister on a rainy Tuesday when she was feeling under the weather. She took one bite, looked up with genuine surprise, and asked what I had done differently from my usual weeknight pasta rotation. Something about the mint hitting the warm, buttery sauce just worksit wakes up your palate without being overwhelming.
Ingredients
- 350 g (12 oz) penne or fusilli pasta: Choose a shape that catches the sauce in its crevices. I prefer penne for how the sauce clings inside the tubes.
- 2 boneless, skinless chicken breasts (about 300 g), cut into bite-sized strips: Cutting the chicken into smaller strips before cooking means it cooks faster and every bite gets some protein.
- 1 tbsp olive oil: This is just for searing the chicken. Save your fancy oil for drizzling at the end if you want.
- 1/2 tsp salt and 1/4 tsp freshly ground black pepper: Season the chicken generously before it hits the panthis is your main chance to build flavor into the meat itself.
- 1 cup (150 g) frozen peas, thawed: Frozen peas are actually sweeter than fresh most of the year. Thaw them first so they dont cool down your sauce.
- 2 cloves garlic, finely minced: Minced garlic distributes evenly throughout the sauce rather than leaving someone with an intense raw chunk.
- Zest and juice of 1 lemon: The zest gives you fragrant lemon oil notes while the juice provides the acid that cuts through the butter and Parmesan.
- 1/2 cup (120 ml) low-sodium chicken broth: This forms the base of your sauce along with the pasta water. Low-sodium lets you control the salt level.
- 3 tbsp unsalted butter: Unsalted is crucial here since youre adding salty Parmesan and seasoned chicken. You can always add salt, but you cant take it away.
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving: Freshly grated melts into the sauce smoothly. Pre-grated cheese often has anti-caking agents that make it gritty.
- 1/4 cup (10 g) fresh mint leaves, chopped: Dont be tempted to add more. Mint is powerful and should be a bright accent, not the main character.
- 1/4 cup (10 g) fresh flat-leaf parsley, chopped (optional): Parsley adds another layer of fresh herbal flavor without competing with the mint.
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then reserve 1/2 cup of the starchy cooking water before draining. This liquid gold will help bind your sauce later.
- Sear the 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 add them to the hot pan in a single layer. Let them sear undisturbed for about 3 minutes before flipping, cooking until golden and cooked through, about 5 to 6 minutes total. Transfer to a plate and keep warm.
- Build the aromatic base:
- In the same skillet (dont wash it, those browned bits are flavor), add the minced garlic and cook for just 30 seconds until fragrant. Toss in the peas and cook for 2 minutes until heated through.
- Create the sauce:
- Add the lemon zest, lemon juice, and chicken broth to the skillet. Bring to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Return the chicken to the skillet.
- Bring it all together:
- Reduce heat to low and add the cooked pasta directly to the skillet. Toss everything together. Stir in the butter and Parmesan cheese until melted and a glossy sauce forms. Add splashes of your reserved pasta water as needed to loosen the sauce.
- Finish with fresh herbs:
- Remove from heat and fold in the chopped mint and parsley. The residual heat will gently warm the herbs without cooking away their bright flavor. Taste and add more salt or pepper if needed.
Save This pasta has become my go-to when friends come over for casual weeknight dinners. Theres something about the combination of creamy and fresh that makes people think I put way more effort into it than I actually did. Plus, it looks beautiful on the plate with the bright green peas and flecks of herbs scattered throughout.
Making It Vegetarian
Ive made this without the chicken for vegetarian friends, and it still works beautifully. Sautéed mushrooms or cubed zucchini make excellent substitutions that add substance without overpowering the delicate pea and mint flavors. Just cook your vegetables until they release their moisture and develop some color before proceeding with the sauce.
Wine Pairing
The bright acidity in this pasta pairs wonderfully with crisp white wines. A Sauvignon Blanc or Pinot Grigio complements the lemon and mint while standing up to the Parmesan. If you prefer red, a light Pinot Noir works without overwhelming the delicate flavors.
Make Ahead Tips
You can prep all your ingredients ahead of time: chop the herbs, mince the garlic, cut the chicken. But cook everything just before serving for the best texture. The sauce comes together so quickly that there is really no need to make it in advance.
- Keep your frozen peas in the freezer until the last minute. Thawed peas can get mushy if they sit too long.
- Grate your Parmesan fresh right before you need it. Pre-grated cheese dries out and doesnt melt as smoothly.
- Have your pasta water measured and ready before you drain the pasta. Those seconds count when youre building a quick sauce.
Save I hope this bright, fresh pasta finds its way into your regular rotation. Sometimes the simplest combinations are the ones that bring the most joy to the table.
Common Recipe Questions
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work wonderfully and may cook slightly faster. Use the same amount and add them when the pasta is nearly done cooking. Fresh peas add a delightful sweetness and tender texture to this dish.
- → What pasta shapes work best?
Penne and fusilli are ideal choices as they hold the sauce and peas well. Short tube pasta like rigatoni or farfalle also work beautifully. Avoid long pasta like spaghetti as the peas may roll off.
- → How do I make this vegetarian?
Simply omit the chicken and substitute with sautéed mushrooms, zucchini, or asparagus. Use vegetable broth instead of chicken broth to maintain consistent flavor. The peas and mint provide excellent protein and substance to the dish.
- → Can I prepare this ahead of time?
This pasta is best served immediately after assembly. However, you can prep all ingredients separately in advance. Cook the pasta and chicken just before serving, then combine everything quickly for optimal freshness and sauce consistency.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright lemon and fresh mint flavors beautifully. The acidity in these wines cuts through the richness of the butter and Parmesan, creating a balanced pairing.
- → How do I prevent the sauce from breaking?
Keep the heat low when adding butter and cheese to prevent the sauce from breaking. Add these ingredients gradually while stirring constantly. The reserved pasta water helps loosen the sauce and creates a glossy finish without breaking the emulsion.