Pea Mint Chicken Pasta

The first time I made this pasta was on a rainy Tuesday when I needed something bright and fresh to cut through the gloom outside. I had a bag of frozen peas sitting in my freezer and a bunch of mint that was threatening to wilt, so I threw them together with some chicken I had on hand. The way the lemon and mint danced together in that creamy sauce was such a happy accident that I immediately wrote down what I had done before I forgot the ratios. Now it has become my go-to spring pasta whenever I want something that feels light but still satisfying after a long day.

I served this to my sister last month when she was visiting for the weekend. She took one bite and actually stopped talking mid-sentence which is saying something for someone who loves to chat as much as she does. Now she texts me every time she makes it for her family and tells me her kids fight over the last serving. There is something so rewarding about seeing a recipe you created become part of someone else regular rotation.

Ingredients

• 350 g (12 oz) penne or fusilli pasta: The ridges and curves are perfect for catching that glossy sauce and holding onto the peas
• 2 boneless skinless chicken breasts (about 300 g): Cutting them into bite-sized strips before cooking ensures every forkful has protein and they cook quickly without drying out
• 1 tbsp olive oil: Just enough to get a nice golden sear on the chicken without making the dish feel heavy
• 1/2 tsp salt: Use half to season the chicken and save the rest for the pasta water
• 1/4 tsp freshly ground black pepper: Freshly cracked makes such a difference in depth of flavor
• 1 cup (150 g) frozen peas thawed: Frozen are actually sweeter than fresh and they add the most beautiful pop of color
• 2 cloves garlic finely minced: Prep them right before you add them to the pan so they do not lose their punch
• Zest of 1 lemon: The essential oils in the zest bring perfume that juice alone cannot provide
• Juice of 1 lemon (about 2 tbsp): Room temperature lemons yield more juice and their acidity balances the richness
• 1/2 cup (120 ml) low-sodium chicken broth: This becomes the base of your silky pan sauce
• 3 tbsp unsalted butter: Adding it at the end creates that restaurant-quality glossy finish
• 1/2 cup (50 g) freshly grated Parmesan cheese: Pre-grated has anti-caking agents that prevent proper melting so grate it yourself
• 1/4 cup (10 g) fresh mint leaves chopped: The star of the show that makes this pasta sing
• 1/4 cup (10 g) fresh flat-leaf parsley chopped (optional): Adds a subtle herbaceous undertone that complements the mint

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to a rolling boil and cook the pasta until it still has a slight bite to it because it will finish cooking in the sauce later. Remember to reserve that precious half cup of pasta water before you drain.

Season and sear your chicken:

While the pasta bubbles away heat your 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 develop a golden crust on one side before flipping about 3 minutes per side.

Build your flavor base:

In that same skillet without cleaning it toss in the minced garlic and let it soften for just 30 seconds watching carefully so it does not burn. Add the peas and let them warm through while stirring occasionally to pick up all those flavorful browned bits from the chicken.

Create your bright sauce:

Pour in the lemon zest juice and chicken broth then bring everything to a gentle simmer. Use your wooden spoon to scrape up any caramelized bits from the bottom of the pan because that is where all the depth lives.

Bring it all together:

Return your chicken to the pan along with the cooked pasta and reduce the heat to low. Toss everything together so the pasta starts drinking up that developing sauce.

Finish like a pro:

Stir in the butter and Parmesan cheese until they melt into a glossy emulsion. Add splashes of your reserved pasta water if the sauce looks too tight and remember it will thicken slightly as it stands.

Add the fresh herbs:

Remove the pan from the heat and fold in your chopped mint and parsley. The residual heat will wake up their oils without wilting them into nothingness.

Serve it up:

Plate immediately while everything is still steaming hot. A little extra Parmesan and a fresh mint leaf on top makes it look like it came from a restaurant kitchen.

Save Pin

Last summer I made this for a dinner party on my back patio and everyone sat around the table for hours just talking and laughing long after the plates were empty. The fresh mint growing in my garden made the whole backyard smell incredible while it cooked. My friend Maria asked for the recipe before she even finished her first serving.

Making It Your Own

Sometimes I swap the chicken for juicy shrimp that I add at the very end so they do not overcook. During summer when fresh peas are available at the farmers market I use those instead of frozen and the difference is remarkable. A handful of baby spinach wilts beautifully into the sauce if you want to sneak in some extra greens.

Wine Pairing Magic

The brightness of this pasta calls for something equally crisp. A Sauvignon Blanc with its grassy notes complements the mint perfectly while a Pinot Grigio lets the lemon shine without competing. If you prefer red go for something light like a chilled Beaujolais that will not overpower the delicate flavors.

Perfect Timing Tips

Mise en place is your best friend here since everything moves quickly once you start cooking. I measure all my ingredients and chop my herbs before I even turn on the stove. The pasta and chicken should finish cooking at roughly the same time so nothing sits around getting cold.

• Set out all your ingredients in small bowls before you start cooking like they do on cooking shows
• Start your water first because it always takes longer to boil than you think it will
• Warm your serving bowls in the oven for a few minutes so the pasta stays hot longer

Save Pin

This pasta has become one of those recipes I can make without even thinking about the steps. I hope it brings as many bright moments to your table as it has to mine.

Recipe Questions & Answers

→ Can I make this dish vegetarian?

Yes, simply omit the chicken and substitute with sautéed mushrooms or zucchini for a vegetarian version. The remaining flavors work beautifully with vegetables.

→ What pasta shapes work best?

Penne or fusilli are ideal as their shapes catch the sauce well. Other short pasta like rigatoni or farfalle would also work nicely with this dish.

→ Can I use dried mint instead of fresh?

Fresh mint is recommended for its bright flavor, but you can substitute with 1 tablespoon dried mint. Add it earlier with the garlic to help rehydrate the herbs.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of pasta water or broth to restore the creamy sauce consistency.

→ Can I add extra vegetables?

Absolutely. Spinach, asparagus, or sugar snap peas would complement the existing flavors. Add them during step 3 when cooking the peas.