Pea & Mint Chicken Pasta

The first time I made this pasta, it was actually by accident. I had thawed chicken and a bag of peas that needed using, plus a mint plant that had gone completely wild on my windowsill. My kitchen smelled like a garden while everything cooked, and I could not stop sneaking tastes of the sauce as it came together.

I served this to my sister on a Tuesday night when she was exhausted from work, and she literally asked if I could make it every week. There is something about the sweetness of the peas with the fresh herbs that feels comforting without being heavy.

Ingredients

• 350 g (12 oz) penne or fusilli pasta: Choose something with ridges or curls to catch every drop of that buttery lemon sauce
• 2 boneless skinless chicken breasts: Cutting them into even strips ensures everything cooks at the same speed
• 1 tbsp olive oil: Just enough to get a nice golden sear on the chicken
• 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before it hits the pan
• 1 cup frozen peas: Do not tell anyone, but frozen peas actually taste sweeter and more consistent than fresh
• 2 cloves garlic: Minced finely so it melts into the sauce rather than leaving chunks
• Zest and juice of 1 lemon: Both the oil and the juice are essential for that bright pop of acid
• 1/2 cup chicken broth: Low sodium lets you control the salt level yourself
• 3 tbsp unsalted butter: This is what creates that glossy restaurant style finish
• 1/2 cup freshly grated Parmesan: Freshly grated melts so much better than the pre shredded stuff
• 1/4 cup fresh mint chopped: The star of the show, do not be tempted to use dried
• 1/4 cup fresh parsley chopped optional: Adds a little earthiness to balance the mint

Instructions

Get your pasta water going:

Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, scoop out 1/2 cup of that starchy water and set it aside for the sauce.

Sear the chicken while pasta cooks:

Heat olive oil in a large skillet over medium high heat, season your chicken strips, and cook for 5 to 6 minutes until golden and cooked through. Move the chicken to a plate so it does not overcook.

Build the flavor base:

In the same skillet, toss in the garlic for 30 seconds until fragrant, then add the peas and let them heat through for about 2 minutes.

Create the sauce:

Pour in the lemon zest, juice, and chicken broth, then bring everything to a simmer while you scrape up those browned bits from the bottom of the pan.

Bring it all together:

Return the chicken to the skillet, reduce the heat to low, and add the cooked pasta, tossing everything together until combined.

Make it glossy:

Stir in the butter and Parmesan until melted and creamy, adding splashes of your reserved pasta water if the sauce looks too tight.

Finish with fresh herbs:

Remove from heat and gently fold in the chopped mint and parsley, then taste and adjust the seasoning before serving.

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This recipe has become my go to for spring dinners, especially when I want something that feels special but does not require hours of prep. Last Easter my cousin asked for the recipe before she even finished her first bowl.

Make It Your Own

Sometimes I swap the chicken for sautéed shrimp when I want something lighter, and they cook in just 2 or 3 minutes. The trick is to add them at the very end so they do not get rubbery.

Pairing Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness of the butter andParmesan beautifully. I also love this with a simple arugula salad dressed in nothing but olive oil and lemon.

Timing Tips

You can have everything prepped before you even turn on the stove, which makes the actual cooking feel effortless. I chop my herbs and zest my lemon while the water is coming to a boil.

• Mise en place is your friend here since everything moves fast once you start cooking
• Keep the butter cold until the very last minute for the smoothest sauce
• Warm your serving bowls in the oven for 5 minutes so the pasta stays hot longer

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This is the kind of recipe that makes you feel like a better cook than you actually are, and those are always my favorites.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully. Shell about 2 cups of fresh peas and blanch them in boiling water for 2-3 minutes until tender before adding to the skillet in step 3.

→ What pasta shapes work best?

Penne and fusilli are excellent choices because their ridges and curves catch the sauce well. Farfalle, rotini, or gemelli would also work wonderfully with this preparation.

→ Can I make this dairy-free?

Substitute the butter with olive oil and use nutritional yeast or a vegan Parmesan alternative. The lemon and herbs provide plenty of flavor to compensate.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce. The pasta may absorb more liquid overnight.

→ Can I use dried mint instead of fresh?

Fresh mint is strongly recommended for its bright flavor. If using dried, use only 1 tablespoon and add it earlier with the garlic to help rehydrate the leaves.

→ What can I substitute for chicken?

Sautéed mushrooms, zucchini cubes, or white beans work well as vegetarian alternatives. Adjust cooking time accordingly—vegetables need less time than chicken.