Pea & Mint Chicken Pasta

The first time I made this pasta was on a rainy Tuesday when I was craving something bright and fresh to cut through the gloom. I had a bag of frozen peas and a bunch of mint that was starting to wilt, so I threw them together with some chicken I had defroating. My husband took one bite and looked genuinely surprised, asking what made it taste so vibrant and spring-like. Now it is our go-to when we need a meal that feels special but comes together in under 40 minutes.

Last spring my sister came over for dinner, exhausted from a new job, and I made this for her. She kept saying she was not hungry but ended up having two bowls, sitting at the counter while we talked about everything and nothing. Food has a way of doing that, of making people feel cared for without saying a word. The bright green flecks of mint and peas against the golden pasta looked so cheerful on the plate.

Ingredients

• Penne or fusilli pasta (350 g): Choose a shape with ridges to catch the sauce, and do not forget to salt your pasta water generously
• Boneless chicken breasts (2): Cutting them into strips ensures even cooking and better bites throughout the pasta
• Olive oil (1 tbsp): Use a decent quality oil since the flavor will carry through the whole dish
• Salt and black pepper: Season the chicken well before cooking, it makes all the difference in the final flavor
• Frozen peas (1 cup): Thaw them first so they do not cool down your pasta when you add them to the skillet
• Garlic cloves (2): Freshly minced is best here, the jarred stuff can taste metallic in such a light sauce
• Lemon (zest and juice): The zest holds all the aromatic oils while the juice provides the bright acidity
• Chicken broth (1/2 cup): Low-sodium gives you control over the salt level while building a flavorful base
• Unsalted butter (3 tbsp): Creates that luxurious glossy finish and balances the lemon
• Parmesan cheese (1/2 cup): Freshly grated melts better and has a more nuanced flavor than the pre-shredded stuff
• Fresh mint leaves (1/4 cup): The star of the show, chop it just before adding so it stays vibrant
• Fresh parsley (optional, 1/4 cup): Adds another layer of freshness and color if you have it on hand

Instructions

Get your pasta water bubbling:

Bring a large pot of salted water to boil and cook pasta until al dente, saving that precious 1/2 cup of pasta water before draining

Cook your chicken until golden:

Heat olive oil in a large skillet over medium-high heat, season your chicken strips, and sauté for 5 to 6 minutes until cooked through

Build flavor in the same pan:

Add minced garlic for 30 seconds until fragrant, then toss in the peas and let them warm through for about 2 minutes

Create the bright sauce base:

Pour in lemon zest, juice, and chicken broth, bringing it to a simmer while scraping up all those tasty browned bits

Bring everything together:

Return the chicken to the pan, reduce heat to low, add the cooked pasta, and toss everything to combine

Make it glossy and rich:

Stir in the butter and Parmesan until melted into a silky sauce, adding splashes of pasta water if it needs loosening

Finish with fresh herbs:

Remove from heat and gently fold in the chopped mint and parsley, then taste and adjust the seasoning

Serve it up while warm:

Plate immediately with extra Parmesan and a few mint leaves on top for that restaurant finish

Save

This pasta has become my default gift for friends who need a home-cooked meal but live too far away to drop something off. I send them the recipe instead, and without fail they text me a few days later saying it is now in their regular rotation. There is something satisfying about sharing a recipe that actually works every single time.

Making It Vegetarian

Skip the chicken entirely and let the vegetables shine. Sautéed mushrooms work beautifully here, or try zucchini slices for a lighter approach. The real stars are the mint and lemon anyway, so you will not feel like you are missing anything.

Wine Pairing

A crisp Sauvignon Blanc cuts through the butter while complementing the mint and lemon notes. Pinot Grigio is another excellent choice if you prefer something with a bit less acidity. The wine should be refreshing, not heavy.

Quick Customizations

Sometimes I add a pinch of red pepper flakes if I want a gentle warmth that contrasts with the cool mint. Other times I swap in basil if my mint plant is looking sad. The recipe is forgiving and welcomes your own twists.

• Add a handful of baby spinach at the end for extra color and nutrition
• Toast some pine nuts to sprinkle on top for a lovely crunch
• Double the garlic if you really love that aromatic kick

Save

I hope this recipe brings as much brightness to your table as it has to mine. Sometimes the simplest meals are the ones we remember most fondly.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh shelled peas work beautifully here—just 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 shapes work best?

Penne and fusilli are excellent choices because their ridges and curves hold the creamy lemon sauce well. Farfalle, rotini, or gemelli would also work nicely. Avoid long strands like spaghetti—the sauce needs pasta with texture to cling to.

→ Can I make this vegetarian?

Yes. Simply omit the chicken and substitute with sautéed mushrooms, zucchini, or even white beans for protein. Use vegetable broth instead of chicken broth to keep it fully meat-free while maintaining depth of flavor.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce, as the parmesan may cause it to thicken when chilled. The pasta absorbs liquid overnight, so you might need extra liquid when reheating.

→ Can I freeze this dish?

Freezing isn't recommended. The cream sauce may separate when thawed and reheated, and the pasta texture can become mushy. This dish is best enjoyed fresh, though leftovers keep well in the refrigerator for a few days.

→ What can I serve with this pasta?

A crisp green salad with vinaigrette balances the richness nicely. Crusty garlic bread absorbs any extra sauce. For wine, a chilled Sauvignon Blanc or Pinot Grigio complements the bright lemon and fresh mint flavors beautifully.