Pea & Mint Chicken Pasta

There's something about the smell of mint hitting a hot pan that instantly pulls me out of winter. I threw this together on a random Tuesday when the grocery store had those bright green peas on sale, and I'd grabbed mint thinking I'd make tea. Instead, I tossed it all into pasta with some leftover chicken, and my kitchen smelled like a garden. The lemon zest made everything sing in a way I wasn't expecting. It's been my go-to ever since when I want something that feels light but still filling.

I made this for a friend who said she hated peas, and she went back for seconds without realizing what she was eating. The butter and Parmesan melt into this glossy sauce that clings to every piece of pasta, and the peas just disappear into the mix. We sat on my back porch with big bowls and a bottle of cold white wine, and she kept asking what I did to make it taste so good. Honestly, I just listened to the ingredients and let them do their thing.

Ingredients

• Penne or fusilli pasta: The ridges and curves grab onto the sauce better than smooth noodles, and they hold up well when you toss everything together at the end.
• Chicken breasts: Cut them into strips so they cook fast and stay juicy, and don't skip seasoning them before they hit the pan.
• Olive oil: Just enough to get a good sear on the chicken without making things greasy.
• Frozen peas: They're already blanched, so they just need a quick warm-up, and they stay sweet and bright green.
• Garlic: Mince it fine so it melts into the sauce instead of sitting in big chunks.
• Lemon zest and juice: The zest gives you all that fragrant oil, and the juice cuts through the butter and cheese with a clean sharpness.
• Chicken broth: Low sodium is key because the Parmesan brings plenty of salt on its own.
• Butter: This is what makes the sauce creamy and glossy without needing cream.
• Parmesan cheese: Freshly grated melts smoothly and tastes a hundred times better than the stuff in a can.
• Fresh mint leaves: This is the star, so don't use dried, it won't give you that cool, bright flavor.
• Fresh parsley: Optional, but it adds a little earthiness that balances the mint.

Instructions

Boil the pasta:

Get your water really salty, like the sea, and cook the pasta just until it has a tiny bite left in the center. Scoop out half a cup of that starchy water before you drain, it's your secret weapon for a silky sauce.

Sear the chicken:

Heat the oil until it shimmers, then lay the chicken strips in without crowding the pan. Let them get golden on each side, about 5 to 6 minutes total, then move them to a plate.

Cook the garlic and peas:

In the same skillet, toss in the garlic and let it sizzle for just 30 seconds until it smells amazing. Add the peas and stir them around for a couple of minutes until they're bright and warm.

Build the sauce:

Pour in the lemon zest, juice, and broth, then scrape up all those tasty browned bits stuck to the bottom of the pan. Let it bubble gently for a minute or two.

Combine everything:

Slide the chicken back in, then add the drained pasta and toss it all together over low heat. The pasta will soak up the flavors as you stir.

Finish with butter and cheese:

Drop in the butter and Parmesan, then keep tossing until everything melts into a glossy, clingy sauce. If it looks tight, splash in some of that pasta water a little at a time.

Add the herbs:

Pull the skillet off the heat and fold in the mint and parsley so they stay fresh and vibrant. Taste it and add more salt or lemon if you want.

Serve hot:

Pile it into bowls and top with extra Parmesan and a few mint leaves. Eat it right away while the butter is still shiny.

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The first time I served this at a little dinner party, someone asked if I'd trained in Italy. I laughed because I'd literally invented it by accident. But that's the thing about simple food done right, it doesn't need a backstory or a culinary degree. It just needs good ingredients and a little attention. We ended up eating outside with candles, and everyone went quiet for a few minutes, which is the best compliment a cook can get.

Making It Your Own

If you want to swap out the chicken, mushrooms work beautifully because they soak up the lemon and garlic. I've also done this with shrimp, which cooks even faster and pairs perfectly with the mint. You could toss in some baby spinach at the end for extra greens, or use basil instead of mint if that's what you have. The bones of this recipe are flexible, so play around and see what makes you happy.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a splash of broth or water to bring the sauce back to life, because pasta always drinks up moisture as it sits. I usually warm it gently in a skillet over low heat, stirring often, but the microwave works in a pinch. Just don't expect the mint to stay quite as vibrant, though it'll still taste great.

Pairing and Serving Ideas

This pairs beautifully with a crisp white wine, something like Sauvignon Blanc or Pinot Grigio that won't compete with the lemon. I like to serve it with a simple arugula salad dressed in olive oil and a squeeze of lemon, keeping everything light and springy. If you want to make it feel more like a feast, add some crusty bread to mop up the sauce.

• Try sprinkling a pinch of chili flakes over the top if you like a little heat.
• A handful of toasted pine nuts adds a nice crunch and richness.
• Serve it family style in a big shallow bowl so everyone can dig in together.

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This is the kind of recipe that makes you feel like a better cook than you are, and that's a gift. Keep it in your back pocket for nights when you want something special without the stress.

Recipe Questions & Answers

→ Can I make this dish vegetarian?

Yes, simply omit the chicken and substitute with sautéed mushrooms, zucchini, or spinach for a satisfying vegetarian version. Increase cooking time slightly to ensure vegetables are tender.

→ What type of pasta works best?

Penne or fusilli are ideal choices as their shapes hold the sauce and ingredients beautifully. Short, tubular or spiral pastas work better than long strands for this preparation.

→ How do I prevent the sauce from being too thick?

Reserve pasta water before draining—this starchy liquid is key to creating a silky sauce. Add it gradually while tossing to achieve your desired consistency without making the dish watery.

→ Can I prepare this ahead of time?

Best served immediately after cooking. However, you can prep ingredients in advance—mince garlic, chop herbs, and measure components. Cook fresh to maintain the vibrancy of flavors and proper sauce consistency.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright lemon flavors and light sauce beautifully. The acidity refreshes your palate between bites.

→ Can I add heat to this dish?

Absolutely. A pinch of chili flakes sprinkled during the final steps adds gentle heat without overwhelming the delicate mint and lemon flavors. Start with 1/8 teaspoon and adjust to taste.