Pin My neighbor Lucia brought over a bowl of this pasta one April evening when I was too tired to think about dinner. The mint hit me first, bright and unexpected against the creamy Parmesan, and I remember thinking it tasted like someone had bottled springtime. She laughed when I asked for the recipe, saying her nonna would scold her for using frozen peas, but honestly, they worked perfectly. I've made it at least a dozen times since, and it never fails to feel like a small celebration.
I made this for my book club last spring, doubling the recipe and serving it in a big ceramic bowl my aunt gave me. Everyone went quiet for the first few bites, which is the highest compliment you can get from that group. Someone asked if I had taken a cooking class, and I just smiled. The truth is, this dish does the work for you if you let the lemon and mint speak up.
Ingredients
- Penne or fusilli pasta (350 g): The ridges and curves catch the buttery sauce and little peas, making every forkful equal.
- Chicken breasts (300 g): Slice them thin so they cook fast and stay tender, not rubbery.
- Olive oil (1 tbsp): Just enough to get a golden sear on the chicken without making the pan greasy.
- Frozen peas (150 g): Thawed peas are sweeter and softer than fresh ones that have been sitting around, trust me on this.
- Garlic (2 cloves): Mince it fine so it melts into the sauce instead of sitting in sharp little bits.
- Lemon (zest and juice): The zest is where the magic lives, all that fragrant oil that wakes everything up.
- Chicken broth (120 ml): Low sodium lets you control the salt, and it loosens the sauce without making it watery.
- Butter (3 tbsp): This is what makes the sauce glossy and rich, not just oily.
- Parmesan cheese (50 g): Freshly grated melts into silk, the pre-shredded stuff just clumps and refuses to cooperate.
- Fresh mint (10 g): Chop it right before you add it so it stays green and bright, not bruised and sad.
- Fresh parsley (10 g, optional): I use it when I want a little more earthiness to balance the mint.
Instructions
- Boil the pasta:
- Get your water boiling with a generous palmful of salt, then cook the pasta until it still has a tiny bite in the center. Save half a cup of that starchy water before you drain, it will be your secret weapon later.
- Sear the chicken:
- Heat the olive oil until it shimmers, season your chicken strips with salt and pepper, then let them sizzle undisturbed for a couple of minutes before flipping. You want golden edges, not gray steamed meat.
- Cook the garlic and peas:
- Toss the garlic into the hot pan and let it bloom for just 30 seconds, then add the peas and stir until they brighten up. Do not walk away during this step, garlic goes from perfect to burnt in a blink.
- Build the sauce:
- Pour in the lemon zest, juice, and broth, scraping up all those tasty brown bits stuck to the pan. Let it bubble gently while you bring the chicken back in.
- Combine everything:
- Add your drained pasta to the skillet and toss it all together over low heat. Stir in the butter and Parmesan until everything looks glossy and unified, adding splashes of pasta water if it seems tight.
- Finish with herbs:
- Pull the pan off the heat and fold in your chopped mint and parsley, tasting as you go. This is when you adjust the salt or add another squeeze of lemon if it needs it.
Pin The first time I served this, my partner took a bite and said it tasted like eating outside, which made no sense until I thought about it. The lemon, the mint, the way the peas pop, it all feels like a picnic even when you are standing at the stove in your socks. That is when I realized some dishes do not just feed you, they transport you somewhere better.
Making It Your Own
I have swapped the chicken for thick slices of portobello mushrooms when my vegetarian friends come over, and honestly, it might be even better that way. The mushrooms soak up the lemon and butter like little sponges. You could also use shrimp if you want something lighter, just cook them for two minutes per side and keep them separate until the very end so they do not turn rubbery.
What to Serve Alongside
This pasta is rich enough to stand alone, but I usually put out a simple arugula salad with olive oil and shaved Parmesan to cut through the creaminess. A crusty baguette for mopping up the sauce does not hurt either. If you are feeling fancy, a chilled glass of Sauvignon Blanc or Pinot Grigio makes it feel like a dinner party even if it is just a Wednesday.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though the mint will fade a bit. When you reheat it, add a few tablespoons of chicken broth or water to a skillet and warm it gently over low heat, stirring often. The microwave works in a pinch, but the stovetop brings the sauce back to life without drying out the chicken.
- Freeze individual portions in airtight containers for up to a month if you want a quick future dinner.
- Toss in a handful of fresh mint right before serving reheated pasta to wake up the flavor.
- If the sauce breaks after reheating, whisk in a pat of butter and it will come back together.
Pin This is the kind of recipe that makes you feel capable in the kitchen without asking too much of you. Keep it in your back pocket for when you need something quick, bright, and just a little bit special.
Recipe Q&A
- → Can I use frozen chicken instead of fresh?
Yes, you can use frozen chicken, but ensure it's fully thawed before cooking. Pat it dry with paper towels to help it brown evenly in the skillet.
- → What pasta shapes work best for this dish?
Penne and fusilli are ideal as suggested, but farfalle, orecchiette, or any medium-sized pasta works well. These shapes hold the sauce and ingredients nicely.
- → How do I make this vegetarian?
Omit the chicken and substitute with sautéed mushrooms, zucchini, or chickpeas. Use vegetable broth instead of chicken broth for a fully vegetarian version.
- → Can I prepare this ahead of time?
Cook the pasta and chicken separately, then store in the refrigerator. Reheat gently and prepare the sauce fresh before serving for best flavor and texture.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the lemon and mint flavors beautifully. The acidity cuts through the richness of the butter and Parmesan.
- → Can I add heat to this dish?
Absolutely. Add a pinch of red chili flakes to the sauce for gentle heat, or include fresh red pepper flakes at the table for individual preference.