Save to Pinterest The first time I made this pasta, I was experimenting with what I had in the freezer during a rainy weekend. My roommate walked in and said the whole apartment smelled like a spring garden, which honestly made my day.
Last spring I made this for my parents when they visited. My dad, who usually sticks to red sauce Italian, went back for seconds and actually asked for the recipe.
Ingredients
- 350 g penne or fusilli pasta: I like penne for catching all that sauce, though fusilli works beautifully too
- 2 boneless skinless chicken breasts: Cutting them into strips helps them cook evenly and stay tender
- 1 tbsp olive oil: Just enough to get a nice golden sear on the chicken
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the fresh flavors shine
- 1 cup frozen peas: Frozen are actually sweeter than fresh and more convenient
- 2 cloves garlic: Minced finely so it disperses throughout the sauce
- Zest and juice of 1 lemon: Both parts matter for that bright, layered citrus punch
- 1/2 cup chicken broth: Low sodium lets you control the salt level better
- 3 tbsp unsalted butter: Creates that silky glossy finish at the end
- 1/2 cup freshly grated Parmesan cheese: Freshly grated melts so much better than the pre shredded stuff
- 1/4 cup fresh mint leaves: The star that makes this dish sing, chop it right before using
- 1/4 cup fresh flat-leaf parsley: Optional but nice for balancing the mints intensity
Instructions
- Get the pasta going:
- Boil a large pot of salted water and cook pasta until al dente, saving that 1/2 cup of pasta water before draining
- Sear the chicken:
- Heat olive oil in a large skillet over medium high heat, season the chicken strips, and sauté for 5 to 6 minutes until golden and cooked through
- Build the base:
- In the same skillet, cook the minced garlic for 30 seconds, then add the peas and heat them through for about 2 minutes
- Create the sauce:
- Pour in lemon zest, juice, and chicken broth, bringing everything to a simmer while scraping up those flavorful browned bits
- Bring it together:
- Return the chicken to the pan, reduce heat to low, add the cooked pasta, and toss everything to combine
- Finish it right:
- Stir in butter and Parmesan until melted and glossy, adding pasta water if the sauce needs loosening
- Add the herbs:
- Remove from heat and fold in the chopped mint and parsley, adjusting seasoning as needed
Save to Pinterest This pasta has become my go to for impromptu dinner parties. Its impressive enough for guests but comforting enough for a Tuesday night alone with a good book.
Making It Your Own
Sometimes I swap the chicken for sautéed shrimp when I want something lighter. The cooking time drops to just 2 to 3 minutes for the shrimp, which makes this even faster on busy weeknights.
What To Serve Alongside
A simple arugula salad with a balsamic vinaigrette cuts through the creaminess beautifully. Crusty bread is also never a bad idea for soaking up any extra sauce.
Storage And Reheating
This keeps well in the fridge for up to 3 days, though the pasta will absorb more sauce as it sits. When reheating, splash in a little water or broth to bring it back to life.
- The mint flavor mellow overnight, so add fresh herbs when serving leftovers
- Reheat gently over low heat to prevent the sauce from separating
- Freezing is not recommended, the texture of the pasta and sauce suffers
Save to Pinterest Hope this bright, herby pasta finds its way into your regular rotation. Its the kind of meal that makes any day feel a little more special.
Recipe FAQs
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully and offer slightly better texture. Use the same amount (1 cup) and add them at the same stage. If using large fresh peas, you may want to halve the cooking time slightly to preserve their tender texture.
- → How do I prevent the chicken from drying out?
Cut the chicken into uniform bite-sized pieces and don't overcook—aim for an internal temperature of 165°F (74°C). Cooking for 5-6 minutes over medium-high heat ensures juicy, tender chicken. The pasta water and sauce also help keep everything moist.
- → What pasta shapes work best?
Penne and fusilli are ideal because their ridges and spirals trap the lemon sauce beautifully. Other good options include farfalle (bow-ties), orecchiette, or rigatoni. Avoid long, thin shapes like spaghetti that don't hold sauce as effectively.
- → Can I make this dish ahead of time?
It's best served fresh immediately after cooking, as the mint loses its vibrancy and the pasta continues absorbing moisture. However, you can prep ingredients in advance—cook chicken, zest lemon, chop herbs, and measure ingredients. Cook and assemble just before serving.
- → What wine pairs well with this dish?
Crisp white wines complement the bright lemon and fresh mint beautifully. Sauvignon Blanc, Pinot Grigio, or Vermentino are excellent choices. Their acidity cuts through the richness of the butter and Parmesan while enhancing the citrus notes.
- → How can I make this vegetarian?
Omit the chicken and substitute with sautéed mushrooms, zucchini, or a combination of both. Use vegetable broth instead of chicken broth. Add 1-2 cups of vegetables to maintain the dish's heartiness and protein content, or stir in white beans for added protein.