Pea & Mint Chicken Pasta (Print Version)

Tender chicken, sweet peas, and fresh mint combine in a zesty lemon sauce with creamy Parmesan pasta.

# What You 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)

# Directions:

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 Tips:

01 -
  • It comes together in half an hour but tastes like you've been simmering something all day.
  • The mint and lemon make it feel light and fresh, even though it's rich with butter and Parmesan.
  • You can swap the chicken for mushrooms or leave it out entirely and it still shines.
  • Leftovers reheat surprisingly well with a splash of broth to bring the sauce back.
02 -
  • Always reserve pasta water before draining, I forgot once and had to add plain water, which made the sauce thin and flat.
  • Add the mint at the very end off the heat, cooking it turns the color dull and the flavor bitter.
  • Don't overcrowd the chicken in the pan or it will steam instead of sear, work in batches if you need to.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the oils spray into the pan and perfume everything.
  • If your Parmesan clumps instead of melting, your heat is too high, pull the pan off the burner and stir gently until it smooths out.
  • Taste the pasta water before you drain, if it's not salty enough, your final dish will taste flat no matter how much cheese you add.
Return