Pea & Mint Chicken Pasta (Printer View)

Tender chicken, sweet peas, and fresh mint tossed with pasta in a bright lemon and butter sauce. Light, flavorful, and ready in 35 minutes.

# What you'll need:

→ Pasta & Chicken

01 - 12 oz penne or fusilli pasta
02 - 2 boneless, skinless chicken breasts (about 10.5 oz), cut into bite-sized strips
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper

→ Vegetables & Aromatics

06 - 1 cup frozen peas, thawed
07 - 2 cloves garlic, finely minced
08 - Zest of 1 lemon
09 - Juice of 1 lemon (about 2 tablespoons)

→ Sauce & Herbs

10 - 1/2 cup low-sodium chicken broth
11 - 3 tablespoons unsalted butter
12 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
13 - 1/4 cup fresh mint leaves, chopped
14 - 1/4 cup fresh flat-leaf parsley, chopped (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the skillet. Sauté for 5–6 minutes, until golden and cooked through. Transfer to a plate and keep warm.
03 - In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Add the peas and cook for 2 minutes until heated through.
04 - Add lemon zest, juice, and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom.
05 - Return the chicken to the skillet. Reduce heat to low, add the cooked pasta, and toss everything together.
06 - Stir in the butter and Parmesan cheese until melted and a glossy sauce forms. Add reserved pasta water as needed to loosen the sauce.
07 - Remove from heat and fold in the chopped mint and parsley. Taste and adjust seasoning if needed.
08 - Serve immediately, garnished with extra Parmesan and mint.

# Expert Advice:

01 -
  • It comes together faster than most takeout orders but tastes like you spent an hour fussing over it.
  • The mint and lemon create this unexpectedly refreshing contrast that makes heavy pasta feel light and alive.
  • Leftovers actually improve overnight as the flavors settle into each other.
  • You can swap or skip the chicken without losing the soul of the dish.
02 -
  • Always reserve pasta water before draining, because once it's gone, you can't get that starchy magic back.
  • Add the mint off the heat or it turns brown and bitter instead of bright and fresh.
  • Don't skip the chicken sear, that golden crust adds flavor the whole dish relies on.
  • If your sauce breaks or looks greasy, a splash of pasta water and a good stir will bring it back together.
03 -
  • Use kitchen shears to snip the mint and parsley directly into the pan, it's faster and you don't lose any oils to the cutting board.
  • Let the chicken rest on the plate while you build the sauce, it stays juicier that way and won't overcook when you toss it back in.
  • Grate the Parmesan yourself right before using, pre grated cheese has anti caking agents that prevent it from melting smoothly.
  • If you want deeper flavor, toast the garlic just a few seconds longer, but watch it closely or it'll burn and turn bitter.
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