Pea & Mint Chicken Pasta

The first time I made this pasta was on a rainy Tuesday when I needed something bright and fresh to cut through the gloom. I had a bag of frozen peas and some chicken that needed using, plus a pot of mint on my windowsill that was growing like crazy. The combination felt unexpected, but something about the sweetness of peas with cool mint just clicked. Now it is my go-to when I want dinner to feel like spring, no matter the season.

I served this to my sister last month and she actually stopped talking mid-sentence to take another bite. She asked for the recipe before her fork hit the plate. There is something about how the mint hits your nose right when you take that first warm bite that makes people pause and really taste what they are eating.

Ingredients

• Pasta: Penne or fusilli catches the sauce best, but any short pasta works here
• Chicken breasts: Cutting them into strips means they cook quickly and stay tender
• Peas: Frozen ones are perfect, no need to buy fresh unless they are in season
• Garlic: Mince it finely so it dissolves into the sauce rather than staying in chunks
• Lemon: Both zest and juice matter, the zest gives aroma while the juice provides acid
• Chicken broth: Low-sodium lets you control the seasoning, especially with Parmesan in the mix
• Butter: Unsalted is safer since Parmesan brings its own saltiness
• Parmesan: Freshly grated melts better and has a brighter flavor than pre-grated
• Fresh mint: Do not substitute dried mint, it needs to be bright and fresh

Instructions

Get your pasta going:

Boil salted water and cook pasta until al dente, saving some pasta water before draining

Cook the chicken:

Season chicken with salt and pepper, sauté in olive oil until golden and cooked through, then set aside

Build the base:

Cook garlic briefly in the same pan, add peas until heated through

Make the sauce:

Add lemon zest, juice, and broth, simmering while scraping up browned bits

Bring it together:

Return chicken, add pasta, toss with butter and Parmesan until glossy

Finish with herbs:

Fold in mint and parsley off the heat, adjust seasoning and serve

Save

This recipe has become my answer to nights when takeout sounds easier but I know home cooking will feel better. The leftovers reheat beautifully for lunch the next day, though the mint fades a bit.

Making It Your Own

Sometimes I skip the chicken entirely and just let the vegetables shine. Sautéed mushrooms work wonderfully here, adding an earthiness that grounds the bright flavors.

Wine Pairing

A crisp white wine balances the lemon and herb notes perfectly. Sauvignon Blanc has the acidity to match, while Pinot Grigio keeps it light and refreshing.

Serving Suggestions

A simple green salad with a vinaigrette dresses up the plate without competing with the pasta. I also like serving crusty bread to catch any extra sauce.

• Keep extra lemon wedges on hand for squeezing at the table
• Have extra Parmesan ready, people always want more
• Consider a light dessert like fresh berries to follow

Save

This is the kind of meal that makes weeknight cooking feel like a small celebration, even when no special occasion is on the calendar.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully. Shell about 2 cups of fresh peas and blanch them in boiling water for 2-3 minutes until tender before adding them to the skillet in step 3.

→ What pasta shapes work best?

Penne and fusilli are ideal because their ridges and curves catch the sauce well. Farfalle, rotini, or macaroni would also work. Avoid long strands like spaghetti as they don't hold chunky ingredients as effectively.

→ Can I make this ahead of time?

The dish is best served immediately while the sauce is glossy and pasta is al dente. If you need to prep ahead, cook and season the chicken in advance, then reheat gently while boiling the pasta and proceed with the remaining steps.

→ How can I make this vegetarian?

Omit the chicken and substitute with sautéed mushrooms, zucchini cubes, or cannellini beans for protein. Use vegetable broth instead of chicken broth to maintain the sauce's depth of flavor.

→ Can I use dried mint instead of fresh?

Fresh mint is essential for this dish's bright, spring character. Dried mint won't provide the same vibrant flavor or texture. If unavailable, fresh basil makes a better alternative, or simply increase the parsley amount.

→ Why reserve pasta water?

Pasta water contains starch released during cooking, which helps emulsify the butter and Parmesan into a silky, cohesive sauce that clings beautifully to the pasta and chicken rather than separating.