Pea & Mint Chicken Pasta

The first time I made this was on a Tuesday when spring was finally winning against winter. My windows were open, letting in that crisp March air, and I found myself craving something bright and green after months of heavy comfort food. The mint was going wild in my garden box, practically begging to be used, and I had chicken defrosted but zero inspiration. That happy accident of throwing peas, mint, and lemon together has become one of those recipes I make when I need dinner to taste like possibility.

Last summer, my sister came over after a terrible day at work. I put this on the table, and she took one bite and actually stopped talking about her boss for ten seconds straight. Something about the combination of sweet peas and bright mint just resets your mood. Now she calls me whenever she needs what she affectionately dubbed comfort pasta that does not weigh you down.

Ingredients

• 350 g penne or fusilli pasta: The twisted shapes catch the sauce better than spaghetti, and the ridges hold onto all that buttery goodness
• 2 boneless skinless chicken breasts: Cut into even strips so they cook at the same speed, about an inch across works perfectly
• 1 tbsp olive oil: Use a neutral oil with a decent smoke point since we are cooking over medium high heat
• 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously because the pasta water will be salty too
• 1 cup frozen peas thawed: Frozen are actually sweeter than fresh unless you are picking them from your own garden in June
• 2 cloves garlic finely minced: Do not use garlic powder here, fresh cloves melt into the sauce beautifully
• Zest and juice of 1 lemon: Zest first, then juice, and avoid the white pith which makes things bitter
• 1/2 cup low sodium chicken broth: Low sodium is crucial because we are adding salty Parmesan later
• 3 tbsp unsalted butter: Unsalted lets you control the seasoning exactly
• 1/2 cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself, the pre grated stuff has anti caking agents that prevent melting
• 1/4 cup fresh mint leaves chopped: Do not be tempted to use dried mint, it tastes completely different
• 1/4 cup fresh flat leaf parsley chopped optional: Adds a little herbal depth, but the mint is the real star

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil, then cook pasta until al dente, reserving that precious half cup of pasta water before draining

Cook the chicken while water heats:

Heat olive oil in a large skillet over medium high heat, season chicken with salt and pepper, then sauté for 5 to 6 minutes until golden and cooked through, transferring to a plate when done

Build the aromatic base:

In the same skillet, cook minced garlic for 30 seconds until fragrant, add peas and cook for 2 minutes until heated through

Create the bright sauce:

Add lemon zest, juice, and chicken broth to the skillet, bringing to a simmer while scraping up the browned bits from the bottom

Bring it all together:

Return chicken to the skillet, reduce heat to low, add cooked pasta, toss everything together, then stir in butter and Parmesan until melted into a glossy sauce, adding pasta water as needed

Finish with fresh herbs:

Remove from heat and fold in chopped mint and parsley, tasting and adjusting seasoning before serving with extra Parmesan and mint on top

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This pasta has become my go to for impromptu dinner parties because people always ask for the recipe. There is something about the bright green peas and fresh herbs that makes the whole table feel lighter, even when we are all sitting there full and happy on a Tuesday night.

Making It Vegetarian

When my vegetarian friend comes over, I swap the chicken for sautéed mushrooms or zucchini. Mushrooms give you that savory umami depth, while zucchini adds bulk without competing with the delicate mint flavor. Just cook them a bit longer than you would the chicken until they are golden and tender.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the butter while complementing the fresh herbs. If you prefer red, a light Pinot Grigio works surprisingly well because it does not overpower the subtle sweetness of the peas. The wine I cook with usually ends up in the pan, but a glass alongside never hurts either.

Getting Ahead

You can prep all the ingredients ahead, but cook everything right before serving for the best texture. The herbs lose their punch if they sit too long, and reheated pasta with cream sauce is never quite the same. If you must prep in advance, keep everything separate and combine just before serving.

• Chop your herbs and store them wrapped in damp paper towels
• Grate the Parmesan in the morning and keep it in the fridge
• Thaw frozen peas in the fridge overnight so they are ready to go

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I hope this pasta brings a little brightness to your table, no matter what season it is. Sometimes the simplest combinations are the ones that stay with you longest.

Recipe Questions & Answers

→ Can I make this vegetarian?

Yes, simply omit the chicken and substitute with sautéed mushrooms or zucchini for a vegetarian version that still maintains great texture and flavor.

→ What pasta shapes work best?

Penne and fusilli are excellent choices as their ridges hold the lemon butter sauce well. Farfalle or rotini would also work beautifully in this dish.

→ Can I use frozen mint instead of fresh?

Fresh mint is recommended for its bright flavor, but if using frozen mint, add it at the very end and use slightly more to compensate for the milder taste.

→ 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 revive the sauce's creaminess.

→ Can I add other vegetables?

Absolutely. Spinach, asparagus, or sugar snap peas would complement the spring flavors nicely. Add them during the last few minutes of cooking.

→ Is this suitable for meal prep?

Yes, this dish reheats well. Consider cooking pasta slightly al dente and storing sauce separately if meal prepping several days in advance.