Save The butter was already melting in the pan when I realized I'd forgotten the mint on the counter. That little bunch of green sat there, slightly wilted from the market trip, and I nearly skipped it altogether. But the moment I tore those leaves and tossed them into the pasta, the whole kitchen shifted into something brighter, almost like opening a window in early spring. That's when this dish stopped being just another weeknight dinner and became something I actually craved.
I made this for my sister after she moved into her new place, one of those nights where the boxes were still half unpacked and we were eating off mismatched plates. She took one bite, paused, and said it tasted like something you'd order at a cafe with good lighting and tiny expensive portions. We laughed because we were sitting on folding chairs, but she wasn't wrong. Sometimes the simplest combinations feel the most special.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the sauce better than smooth noodles, and they hold up to reheating without turning mushy.
- Chicken breasts: Cutting them into strips instead of cubes makes them cook faster and stay tender, plus every piece gets more surface area for browning.
- Olive oil: Just enough to get a good sear on the chicken without making the dish heavy.
- Frozen peas: Thawed peas are sweet and pop in your mouth, and frozen ones are often fresher than the ones sitting in the produce aisle for days.
- Garlic: Mince it fine so it melts into the sauce rather than sitting in sharp little pockets.
- Lemon zest and juice: The zest gives you the fragrant oils, the juice gives you the tang, and together they wake everything up.
- Chicken broth: Low sodium lets you control the salt, and it loosens the sauce just enough to coat every piece of pasta.
- Butter: This is what makes the sauce glossy and rich, not oily.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre shredded stuff.
- Fresh mint: It sounds odd if you've never tried it, but it transforms this from predictable to memorable.
- Fresh parsley: Optional, but it adds a grassy brightness that balances the mint.
Instructions
- Boil the Pasta:
- Get your water salty like the sea, then cook the pasta until it still has a little bite. Don't forget to scoop out half a cup of that starchy water before you drain, it's your secret weapon for a silky sauce later.
- Sear the Chicken:
- Heat the oil until it shimmers, season your chicken strips well, then let them sit undisturbed for a minute or two so they get golden and a little crispy on the edges. Move them around too much and they'll steam instead of brown.
- Cook the Garlic and Peas:
- Toss the garlic in and stir it for just half a minute until it smells sweet and toasted, then add the peas and let them warm through. Don't overcook them or they'll turn dull and army green.
- Build the Sauce:
- Pour in the lemon zest, juice, and broth, then scrape up all those tasty brown bits stuck to the pan. Let it bubble gently for a minute to concentrate the flavors.
- Combine Everything:
- Bring the chicken back, lower the heat, and add your drained pasta. Toss it all together so the pasta starts soaking up the sauce.
- Finish with Butter and Cheese:
- Stir in the butter and Parmesan until they melt into a glossy coating. If it looks tight, splash in some of that reserved pasta water a little at a time.
- Add the Herbs:
- Turn off the heat, fold in the mint and parsley, and taste it. Adjust with more salt, pepper, or lemon if it needs a nudge.
- Serve:
- Plate it up right away while it's hot and creamy, then finish with extra Parmesan and a few torn mint leaves on top.
Save One evening, I served this to a friend who claimed she didn't like mint in savory food. She finished her bowl, looked up, and asked what that green stuff was. When I told her, she just shrugged and said, Well, I like it here. That's the thing about this dish, it changes minds quietly, one forkful at a time.
Making It Your Own
If you're cooking for vegetarians, skip the chicken and add thick slices of mushrooms or coins of zucchini, they'll soak up the lemon and butter just as well. I've also stirred in a pinch of chili flakes when I wanted a little heat threading through the brightness. Sometimes I'll use basil instead of mint if that's what's growing on my windowsill, and it turns into a completely different but equally lovely dish.
What to Serve Alongside
This pasta is rich enough to stand alone, but a simple arugula salad with olive oil and shaved Parmesan makes it feel like a real meal. I've also put out a crusty baguette for dragging through the leftover sauce at the bottom of the bowl. A crisp white wine, something like Sauvignon Blanc or Pinot Grigio, cuts through the butter and echoes the lemon in a way that feels intentional.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and honestly, they taste even better the next day once the mint has mellowed and mingled with everything. Reheat gently in a skillet with a splash of broth or water to loosen the sauce, because microwaving can make the pasta gummy. If the chicken dries out, a pat of butter stirred in at the end brings it back to life.
- Add fresh mint right before serving reheated portions for that just made brightness.
- Freeze individual portions if you want, but the texture won't be quite as silky after thawing.
- Taste and adjust lemon or salt after reheating, flavors can dull in the cold.
Save This dish has become my go to when I want something that feels light but still satisfying, especially when the weather starts to warm and heavy food feels like too much. It reminds me that the best recipes aren't always the ones with the longest ingredient lists, sometimes it's just about knowing which few flavors belong together.
Recipe Guide
- → Can I use fresh peas instead of frozen?
Absolutely. Use fresh peas when in season and add them directly to the skillet. You may need to cook them slightly longer than frozen peas—about 3-4 minutes—until tender.
- → What type of pasta works best?
Penne or fusilli are ideal choices as their shapes trap the sauce beautifully. You can also use farfalle, orecchiette, or any short pasta you prefer. Avoid long pasta like spaghetti as it doesn't hold the sauce as well.
- → How do I make this vegetarian?
Substitute the chicken with sautéed mushrooms or zucchini. Cook them until golden and tender, then follow the same steps. You can also use chickpeas or white beans for added protein and heartiness.
- → Can I prepare this ahead of time?
This dish is best served immediately after cooking to enjoy the fresh mint and bright lemon flavors. However, you can prepare individual components ahead—cook the pasta, sauté the chicken—then quickly combine when ready to serve.
- → What should I serve with this pasta?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemon and mint beautifully. Serve with crusty bread to soak up the sauce, and a simple green salad for balance.
- → Can I add heat to this dish?
Yes, add a pinch of red chili flakes to the skillet when cooking the garlic, or sprinkle them on individual servings. Start with 1/4 teaspoon and adjust to your preference for subtle warmth without overwhelming the delicate mint and lemon flavors.