Pea & Mint Chicken Pasta

The first time I made this pasta, it was actually a mistake. I had intended to make a classic carbonara but realized halfway through that I was out of pancetta and had a bag of peas staring at me from the freezer. That happy accident turned into one of those dinners that makes you pause between bites and think, wait, I need to remember exactly how I did this.

I served this to my sister last month when she was having a particularly rough week at work. She took three bites, put her fork down, and asked if I could please teach her how to make it right there at the table. Thats the kind of reaction that reminds me why I love cooking in the first place.

Ingredients

• Penne or fusilli pasta (350 g): The ridges catch the sauce beautifully, and these shapes hold up well when tossed with the chicken and peas
• Chicken breasts (2 boneless, skinless): Cutting them into strips before cooking ensures they stay tender and cook evenly throughout the dish
• Olive oil (1 tbsp): A small amount goes a long way for searing the chicken and building flavor in the pan
• Salt and black pepper: Simple seasoning that layers with the other ingredients to create depth
• Frozen peas (1 cup): They are actually sweeter and more consistently tender than fresh peas, and they thaw perfectly in the skillet
• Garlic (2 cloves): Finely minced so it melts into the sauce rather than leaving big chunks
• Lemon (1 whole): Both zest and juice are essential here. The zest provides aromatic brightness while the juice adds acidity
• Chicken broth (1/2 cup): Low-sodium is crucial so you can control the salt level in the final dish
• Unsalted butter (3 tbsp): Creates that luxurious glossy finish and balances the lemon
• Parmesan cheese (1/2 cup): Freshly grated is nonnegotiable here. Pre-grated cheese simply does not melt the same way
• Fresh mint (1/4 cup): This is the secret ingredient that makes the dish sing. Do not use dried mint
• Fresh flat-leaf parsley (1/4 cup): Optional, but it adds a lovely herbal complexity that rounds out the mint

Instructions

Cook the pasta to perfection:

Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until al dente, usually a minute less than the package suggests. Before draining, scoop out 1/2 cup of that starchy cooking water and set it aside.

Sear the golden chicken strips:

While the pasta bubbles away, heat olive oil in a large skillet over medium-high heat. Season your chicken strips with salt and pepper, then arrange them in a single layer. Let them cook undisturbed for about 3 minutes before flipping. You want a nice golden brown color.

Build the aromatic base:

Remove the chicken to a plate and lower the heat slightly. Toss in the minced garlic and cook for just 30 seconds until fragrant. Add the peas and let them warm through for about 2 minutes.

Create the bright lemon sauce:

Pour in the lemon zest, lemon juice, and chicken broth. As it simmers, use your wooden spoon to scrape up any browned bits from the chicken. That is where all the flavor lives.

Bring everything together:

Return the chicken to the pan and add the cooked pasta. Reduce the heat to low and toss everything gently. Stir in the butter and Parmesan until they melt into a glossy sauce that coats each piece of pasta.

Finish with fresh herbs:

Remove the pan from heat and fold in the chopped mint and parsley. The residual heat will release their oils without wilting them. Taste and adjust the seasoning if needed.

Save

This recipe has become my go-to for dinner parties because it looks impressive on the plate but requires so little active cooking time. I can actually spend time with my guests instead of being chained to the stove.

Making It Your Own

While the original combination is hard to beat, I have discovered that swapping in asparagus or sugar snap peas during spring makes it feel even more seasonal. Last summer I added small cherry tomatoes that burst in the pan, and the extra sweetness was unexpected but delightful.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the rich butter and Parmesan while complementing the mint. I once served this with a slightly oaky Chardonnay and found the flavors clashed. Stick to something bright and acidic. A Pinot Grigio would be equally lovely if you prefer something less grassy.

Make Ahead Strategy

You can cook the chicken and prepare the sauce components hours before serving. When ready, just reheat gently, toss with freshly cooked pasta, and finish with herbs. The dish actually benefits from the flavors melding together slightly.

• Chop your herbs and keep them wrapped in a paper towel to prevent wilting
• Grate the Parmesan ahead of time and store it in an airtight container
• Never add the butter and cheese until the very moment before serving

Save

Some dishes are about technique, but this one is about timing. Get everything ready before you start cooking, and you will have a pasta that tastes like spring on a plate.

Recipe FAQs

→ Can I prepare this dish ahead of time?

It's best served immediately after cooking to preserve the fresh mint flavor and creamy sauce texture. However, you can prep ingredients in advance: cook the pasta, sauté the chicken, and chop the herbs. Combine everything just before serving.

→ What type of pasta works best?

Penne and fusilli are ideal choices as they hold the light sauce well. You can also use farfalle, orecchiette, or any short pasta that catches the lemon butter sauce effectively.

→ How do I know when the chicken is cooked through?

Cook the chicken strips for 5-6 minutes until golden on the outside and the internal temperature reaches 165°F (74°C). The meat should be opaque throughout with no pink inside.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work wonderfully and may need slightly less cooking time. If using fresh, cook for 1-2 minutes until tender but still vibrant green.

→ What can I substitute for the mint?

Fresh basil, tarragon, or dill are excellent alternatives. You can also use a combination of herbs. Adjust quantities to taste, as different herbs have varying intensity levels.

→ How do I prevent the sauce from breaking?

Keep the heat low when adding butter and cheese, and stir constantly until fully incorporated. Adding reserved pasta water gradually helps create a silky, stable sauce without overcooking the dairy.