Save Last spring, my garden went absolutely mint crazy. I had planted one small seedling, and suddenly it was taking over everything. That is when this pasta recipe came to my rescue, turning an herb invasion into dinner inspiration.
My neighbor Sarah came over for dinner that night and was skeptical about the mint. She took one bite and literally stopped mid conversation. Now she texts me every time she makes it, which turns out to be pretty often.
Ingredients
- Penne or fusilli pasta (350 g): Short pasta catches the sauce and peas beautifully in every bite
- Boneless chicken breasts (2): Cut into strips so they cook quickly and stay tender
- Olive oil (1 tbsp): Use a good quality one for flavoring the chicken
- Salt and black pepper: Season the chicken generously before cooking
- Frozen peas (1 cup): Thaw them first so they do not cool down your pasta
- Garlic cloves (2): Freshly minced releases way more flavor than jar stuff
- Lemon (zest and juice): Both parts matter for different layers of brightness
- Chicken broth (1/2 cup): Low sodium lets you control the salt level
- Unsalted butter (3 tbsp): Creates that silky glossy finish everyone loves
- Parmesan cheese (1/2 cup): Freshly grated melts completely differently than pre shredded
- Fresh mint leaves (1/4 cup): Do not skip this, it is what makes the dish sing
- Fresh parsley (optional): Adds a nice color contrast if you are serving guests
Instructions
- Get your pasta water going first:
- That large pot of salted water needs time to come to a rolling boil while you prep everything else
- Cook the pasta to al dente:
- Reserve that half cup of starchy pasta water before draining, it is liquid gold for the sauce
- Sear the seasoned chicken:
- Let it get golden in the hot olive oil, about 5 to 6 minutes, then move it to a plate
- Build the flavor base:
- Cook the garlic just 30 seconds, add the peas for 2 minutes, then pour in the lemon and broth
- Bring everyone together:
- Return the chicken, add the pasta, and let everything get friendly in that zesty simmer
- Make it glossy and beautiful:
- Stir in the butter and Parmesan, adding pasta water until the sauce coats every strand
- Add the finishing touch:
- Fold in the herbs right at the end so they stay bright and fragrant
Save This recipe saved me during a dinner party emergency when my guests arrived an hour early. It has been my go to ever since for nights when I want something impressive but effortless.
Making It Vegetarian
Sauteed mushrooms work beautifully here, or try zucchini cubes for a lighter version. Both absorb that lemon mint sauce just as well as chicken does.
Wine Pairing
A crisp Sauvignon Blanc cuts through the creaminess while echoing the lemon notes. Pinot Grigio is a softer alternative if you prefer something less acidic.
Get Ahead Tips
You can chop the herbs and zest the lemon up to a day ahead. Store them separately in the fridge to keep everything fresh.
- The chicken pieces can be seasoned and stored in the refrigerator for up to 4 hours
- Grate your Parmesan in advance, it saves so much time during the rush
- Thaw those frozen peas in the fridge overnight so they are ready to go
Save This is the kind of recipe that makes you feel like a proper cook without actually trying that hard. Enjoy those bright spring flavors.
Questions & Answers
- → Can I prepare this pasta ahead of time?
This dish is best enjoyed fresh, as the pasta absorbs the sauce and the mint loses its brightness when stored. However, you can prepare the components separately: cook the chicken and sauce in advance, then combine with freshly cooked pasta just before serving.
- → What type of pasta works best?
Penne or fusilli are ideal because their shapes hold the creamy sauce and tender peas. Short, tubular pastas are generally better choices than long strands for this preparation.
- → How do I prevent the chicken from drying out?
Cut the chicken into bite-sized strips rather than leaving whole breasts, which allows for even cooking. Sauté over medium-high heat for 5–6 minutes until golden, being careful not to overcook. The internal temperature should reach 165°F (74°C).
- → Can I use fresh peas instead of frozen?
Absolutely. If using fresh peas, increase cooking time slightly—about 3–4 minutes instead of 2—until they're tender. Frozen peas are convenient and reliable, thawing quickly during the cooking process.
- → What can I substitute for fresh mint?
Fresh basil or parsley work well as alternatives, though they'll change the flavor profile slightly. Dried mint is less ideal due to its intensity, but use half the amount if that's your only option. Fresh herbs are preferred for their vibrant taste.
- → How do I adjust the sauce consistency?
Reserve pasta water specifically for this purpose. If the sauce is too thick, add pasta water gradually while tossing until you reach your preferred consistency. The starch in the water helps the sauce cling to the pasta beautifully.