Save The first time I made this pasta, it was actually by accident. I had fresh mint from my farmers market run that was wilting faster than I could use it, and a bag of peas staring at me from the freezer. My husband walked in just as I was tossing everything together and asked if I knew what I was doing. The smell of lemon and mint hitting that warm garlic changed his mind pretty quickly.
I made this for my sister last spring when she was visiting from Chicago. She took one bite, put her fork down, and made me write down the recipe right then and there. She calls it her Tuesday night dinner now because it is fancy enough for company but easy enough for a random Tuesday.
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Ingredients
- 350 g (12 oz) penne or fusilli pasta: The ridges catch the sauce perfectly and I have found fusilli holds onto the peas better than smoother pasta shapes
- 2 boneless skinless chicken breasts: Cutting them into bite sized strips before cooking means every forkful has chicken without the hassle of slicing at the table
- 1 tbsp olive oil: Just enough to get a nice golden sear on the chicken without making the pasta feel heavy
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken before it hits the pan so every piece is flavorful from the inside out
- 1 cup (150 g) frozen peas: Frozen peas are actually sweeter than fresh and they thaw right in the pan without getting mushy
- 2 cloves garlic: Finely minced so it melts into the sauce rather than leaving big chunks
- Zest and juice of 1 lemon: The zest gives you all that bright lemon oil flavor while the juice adds the necessary acidity
- 1/2 cup (120 ml) low sodium chicken broth: Low sodium is crucial here because the Parmesan will bring plenty of salt on its own
- 3 tbsp unsalted butter: Creates that glossy restaurant style finish that makes everything feel luxurious
- 1/2 cup (50 g) freshly grated Parmesan cheese: Freshly grated melts better than the pre shredded stuff and the flavor is noticeably brighter
- 1/4 cup (10 g) fresh mint leaves: Do not skip this even if you think you do not like mint in savory food it is what makes the dish sing
- 1/4 cup (10 g) fresh flat leaf parsley: Optional but adds a nice herbal freshness that rounds out the mint
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Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook pasta until al dente then reserve that precious 1/2 cup of pasta water before draining
- Sear your chicken while water heats:
- Heat olive oil in a large skillet over medium high heat season your chicken strips then cook 5 to 6 minutes until golden and cooked through
- Build your flavor base:
- In the same skillet add garlic for 30 seconds until fragrant then toss in peas for 2 minutes until heated through
- Create the sauce:
- Add lemon zest juice and broth then bring to a simmer while scraping up all those delicious browned bits from the bottom
- Bring it all together:
- Return chicken to the skillet reduce heat to low add cooked pasta and toss everything together
- Make it glossy:
- Stir in butter and Parmesan until melted into a beautiful sauce adding pasta water as needed to loosen it up
- Finish with fresh herbs:
- Remove from heat and fold in chopped mint and parsley then taste and adjust seasoning if needed
- Serve it up:
- Plate immediately with extra Parmesan and fresh mint on top because the garnish actually matters here
Save This pasta became a regular in our rotation after a particularly long winter when we were all craving something fresh and bright. My daughter now requests it whenever she has had a rough week at school because the flavors just make everything feel better.
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Making It Your Own
Sometimes I swap in sautéed zucchini or mushrooms instead of chicken for a meatless Monday version. The vegetables still get that nice golden sear and the sauce works just as beautifully. I have also used asparagus in early spring when it is everywhere at the market.
Wine Pairing
A crisp Sauvignon Blanc cuts through the richness of the butter sauce while echoing the lemon notes. Pinot Grigio works too especially if you prefer something slightly more mineral. The acidity in both wines balances the Parmesan perfectly.
Quick Tips for Success
These little tricks make all the difference between good and great.
- Grate your lemon zest before juicing so you do not accidentally grate your fingers
- Have all ingredients prepped before you start cooking because the sauce comes together fast
- Room temperature butter melts into the sauce more smoothly than cold butter straight from the fridge
Save Hope this brings a little brightness to your table like it has to ours.
Recipe FAQs
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully. Add them at the same point and cook for 3-4 minutes until tender. Fresh peas may require slightly longer cooking than thawed frozen peas.
- → What if I don't have fresh mint?
Fresh mint is essential for this dish's bright flavor profile. If unavailable, use fresh basil or parsley instead, though the taste will differ. Avoid dried mint as it lacks the delicate freshness this pasta requires.
- → How do I prevent the chicken from drying out?
Cut the chicken into uniform bite-sized pieces to ensure even cooking. Don't overcrowd the skillet, and cook over medium-high heat for 5-6 minutes until just cooked through. Slightly thicker chicken pieces retain moisture better than thin slices.
- → Can I make this ahead of time?
This dish is best served immediately after cooking. However, you can prepare ingredients in advance. Cook the pasta and chicken separately, then combine with the sauce just before serving to maintain optimal texture and flavor.
- → What pasta shapes work best?
Penne and fusilli are ideal as they hold the creamy sauce well. Short, textured shapes like farfalle or orecchiette also work nicely. Avoid thin pasta like spaghetti, which tends to clump with the butter-based sauce.
- → How can I make this lighter?
Reduce the butter to 2 tablespoons and use Greek yogurt or cream cheese to add creaminess without extra fat. You can also use half-and-half instead of butter, maintaining a silky sauce while cutting calories.
