Save to Pinterest The first time I made this pasta, it was actually an accident. I had intended to make a classic chicken piccata but realized I was out of capers and had a massive bag of frozen peas threatening to take over my freezer. My garden mint had gone completely wild that spring, growing in every corner like it owned the place. Something about the bright green peas and fragrant mint felt like spring on a plate, so I just went with it. Now it's become one of those recipes I make when I need something that feels special but doesn't require three hours of stirring.
I remember serving this to my sister last April when she was having a particularly rough week at work. She took one bite and actually stopped talking mid-sentence, which for her is saying something. The way the cool mint plays against the warm, savory chicken creates this surprising moment that makes people pause. We sat on my back porch with cheap wine and this pasta, and she told me it was the first time all week she'd felt like she could breathe properly.
Ingredients
- 350 g (12 oz) penne or fusilli pasta: I prefer fusilli because the sauce clings to every spiral, but honestly use whatever pasta shape makes you happy
- 2 boneless skinless chicken breasts: Cut them into strips while they're still slightly cold, they're easier to handle that way
- 1 tbsp olive oil: Just enough to get a nice golden color on the chicken without making everything greasy
- 1/2 tsp salt and 1/4 tsp black pepper: Season your chicken generously before it hits the pan, that's where the flavor starts
- 1 cup (150 g) frozen peas: No need to buy fresh peas here, frozen ones are actually sweeter and more consistent
- 2 cloves garlic: Freshly minced, please, the jarred stuff has a weird aftertaste that ruins delicate dishes like this
- Zest and juice of 1 lemon: Zest first, then juice, and try to catch any seeds that try to escape
- 1/2 cup (120 ml) low-sodium chicken broth: Low-sodium matters here because you'll be adding Parmesan and already seasoned chicken
- 3 tbsp unsalted butter: This creates that glossy, restaurant-quality sauce that makes people think you're secretly a chef
- 1/2 cup (50 g) freshly grated Parmesan cheese: Buy a block and grate it yourself, the pre-grated stuff doesn't melt the same way
- 1/4 cup (10 g) fresh mint leaves: Don't be shy with the mint, it's the star of the show and what makes this dish memorable
- 1/4 cup (10 g) fresh parsley: Optional but pretty, and it adds another layer of fresh green flavor
Instructions
- Get your pasta going first:
- Bring a large pot of generously salted water to boil, then cook the pasta until it's just barely al dente because it will cook more in the sauce later
- Cook your chicken while the pasta works:
- Heat that tablespoon of olive oil in your largest skillet over medium-high heat, then add the seasoned chicken strips and let them get golden and beautiful, about 5 to 6 minutes total
- Build your flavor base:
- In the same skillet (dont wash it, thats flavor gold), toss in the garlic for just 30 seconds until fragrant, then add the peas and let them heat through for about 2 minutes
- Make the sauce:
- Pour in the lemon zest, juice, and chicken broth, then bring everything to a gentle simmer while you scrape up all those delicious browned bits from the bottom of the pan
- Bring it all together:
- Return the chicken to the pan, reduce the heat to low, and add the drained pasta along with the butter and Parmesan, tossing until the sauce becomes glossy and coats everything beautifully
- Finish with fresh herbs:
- Remove the pan from heat completely, fold in the chopped mint and parsley, taste and add more salt or pepper if needed, then serve immediately with extra Parmesan on top
Save to Pinterest This pasta has become my go-to for spring dinner parties because people always assume it took way more effort than it actually did. Something about the combination of warm pasta and cool, fresh herbs just works. Last month my neighbor asked for the recipe after trying it at a potluck, and when I told her how simple it was, she honestly looked at me like I was lying.
Making This Vegetarian
You can absolutely skip the chicken and swap in sautéed mushrooms or zucchini cubes instead. The mushrooms especially add a nice meaty texture that still feels substantial. I've made it this way for vegetarian friends and nobody at the table felt like they were missing anything.
Pasta Shape Matters
While penne works perfectly fine, I've discovered that short pasta shapes with ridges or spirals catch the sauce better. The original recipe creator apparently preferred fusilli, and after testing both, I have to agree. Something about how the sauce coats each curve just makes every bite more satisfying.
Wine Pairing
A crisp white wine cuts through the richness beautifully while complementing the fresh herbs. I've served this with everything from expensive Sauvignon Blanc to whatever was on sale at the grocery store, and honestly, it works with any dry white you enjoy drinking.
- If you want a little heat, add a pinch of red pepper flakes when you sauté the garlic
- The sauce thickens quickly as it cools, so serve immediately while it's glossy and beautiful
- Fresh mint really does make a difference here, dried herbs won't give you that same bright punch
Save to Pinterest There's something joyful about a recipe that comes together this quickly but still feels special. I hope this pasta brings a little brightness to your table like it has to mine.
Recipe Questions & Answers
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully. Blanch them in boiling water for 2-3 minutes until tender before adding to the skillet. You may need slightly less cooking time than frozen peas.
- → What pasta shape works best for this dish?
Penne, fusilli, or rotini are ideal because their tubular or spiraled shapes hold the creamy lemon butter sauce beautifully. Short pasta with texture helps capture the sauce and small pea pieces.
- → Can I make this dish vegetarian?
Absolutely. Omit the chicken and substitute with sautéed mushrooms, zucchini, or extra peas. Use vegetable broth instead of chicken broth to maintain the depth of flavor.
- → 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 loosen the sauce. The pasta may absorb more liquid as it sits.
- → Can I add other vegetables to this dish?
Yes, asparagus, spinach, or diced bell peppers complement the flavors well. Add heartier vegetables like asparagus when cooking the garlic, and tender greens like spinach at the very end.
- → Is the mint flavor overpowering?
No, the fresh mint provides a subtle, refreshing brightness that balances the rich lemon butter sauce. If you're sensitive to mint, start with half the amount and taste before adding more.