Save to Pinterest The kitchen smelled like spring the first time I made this pasta, mint and lemon cutting through the winter air. I had grabbed a massive bunch of fresh mint at the farmers market, more than anyone needs, and started throwing it into everything. This pasta happened by accident on a Tuesday night when chicken and peas were the only things in the fridge. Now it is the meal I make when I need something bright and lively on the table fast.
Last spring my sister came over for a catch up dinner and I made this on a whim. She took one bite and put her fork down, asking what I had done differently. The mint had been growing wild in my garden for weeks and I finally had a use for it. We sat at the counter picking at the bowl for an hour, talking about everything and nothing, until the pasta was long gone.
Ingredients
- 350 g penne or fusilli pasta: The ridges and twists catch every drop of sauce, penne holds sauce beautifully in its tubes
- 2 boneless skinless chicken breasts: Cut into even strips so they cook at the same rate, about 300 g works perfectly
- 1 tbsp olive oil: This is your cooking fat, do not skimp here or the chicken will stick
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before it hits the pan
- 1 cup frozen peas: Thawed first so they do not cool down your sauce, fresh peas work too if you can find them
- 2 cloves garlic: Finely minced so it melts into the sauce rather than staying chunky
- Zest and juice of 1 lemon: The zest brings perfume, the juice brings the bright acid the dish needs
- 1/2 cup chicken broth: Low sodium so you can control the salt level yourself
- 3 tbsp unsalted butter: This creates the silky glossy finish that makes restaurant pasta so good
- 1/2 cup freshly grated Parmesan cheese: Pre grated has anti caking agents that make sauce grainy, grate it yourself
- 1/4 cup fresh mint leaves: Chopped right before adding so the oils do not have time to fade
- 1/4 cup fresh flat-leaf parsley: Optional but adds a nice herbal undertone that rounds out the mint
Instructions
- Get your pasta water boiling first:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, reserving 1/2 cup of the starchy water before draining. This liquid gold is what will bring your sauce together later.
- Cook the chicken while the pasta boils:
- Heat olive oil in a large skillet over medium high heat, season the chicken strips with salt and pepper, then sauté for 5 to 6 minutes until golden and cooked through. Transfer to a plate and cover to keep warm.
- Build the aromatic base:
- In the same skillet, cook the minced garlic for 30 seconds until fragrant, then add the peas and cook for 2 minutes until heated through. The pan will still have those browned bits from the chicken, leave them there.
- Create the bright sauce:
- Add lemon zest, juice, and chicken broth to the skillet, bringing everything to a simmer while scraping up the browned bits from the bottom. This is where all the flavor lives.
- Bring it all together:
- Return the chicken to the skillet, reduce heat to low, add the cooked pasta, and toss everything together. The pasta will start absorbing the sauce immediately.
- Finish it like a pro:
- Stir in the butter and Parmesan cheese until melted and glossy, adding reserved pasta water as needed to loosen the sauce. It should coat the pasta, not pool at the bottom.
- Add the fresh herbs last:
- Remove from heat and fold in the chopped mint and parsley, tasting and adjusting seasoning if needed. The heat of the pasta will wake up the mint without cooking it away.
- Serve it while it is glossy and hot:
- Plate immediately with extra Parmesan and fresh mint on top. The sauce thickens as it sits, so do not wait too long or you will lose that beautiful silky texture.
Save to Pinterest This recipe has become my go to for impromptu dinner parties because it feels special without requiring any advanced prep. Last month a friend asked for the recipe before she even finished her first plate, and now her family requests it weekly. Something about the combination of warm pasta and cool mint makes people pause and ask what makes it taste so different.
Make It Your Own
I have made countless variations of this dish depending on what the garden is producing. Sometimes arugula takes the place of half the mint for a peppery kick, other times I add spinach for color. The core stays the same but the dish never feels repetitive.
Wine Pairings That Work
A crisp Sauvignon Blanc cuts through the richness of the butter and Parmesan while complementing the mint. Pinot Grigio is another safe bet, its bright acidity mirrors the lemon in the sauce. If you prefer red, a light Pinot Noir will not overpower the delicate flavors.
Timing Is Everything
The trickiest part is getting everything to finish at the same time, timing the pasta with the chicken and sauce. Start boiling water before you even prep the chicken, and have all ingredients measured and ready before you turn on the stove.
- Mise en place is your friend, measure everything into small bowls first
- Keep the pasta water until the very end, you might need more than you think
- Have your serving bowls warmed so the pasta does not cool immediately
Save to Pinterest This pasta is proof that simple ingredients, treated with care and attention, can create something extraordinary. I hope it finds its way into your regular rotation and brings a little brightness to your table too.
Recipe FAQs
- → Can I prepare this pasta ahead of time?
This dish is best served immediately after preparation to preserve the fresh mint flavor and silky sauce consistency. However, you can prepare components in advance: cook pasta, sauté chicken, and prep ingredients separately. Combine just before serving.
- → What type of pasta works best?
Penne or fusilli are ideal for trapping the light lemon sauce. Short pasta shapes with ridges or curves work particularly well. Avoid delicate shapes like angel hair, which may break under the sauce weight.
- → How do I prevent the sauce from breaking?
Keep heat on low when combining pasta with the butter and cheese mixture. Add reserved pasta water gradually to achieve desired consistency. The starch in pasta water emulsifies the sauce, creating a silky coating rather than a greasy appearance.
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. If using raw peas, add them directly to the simmering sauce and cook for 3-4 minutes until tender. Frozen peas cook faster, so adjust timing accordingly to prevent mushiness.
- → What substitutes work for the mint?
Basil or parsley can replace mint for different flavor profiles. Basil creates a Mediterranean feel, while additional parsley adds earthy notes. Use the same quantity as specified. Avoid cooking fresh herbs; stir them in at the end.
- → How should I store leftovers?
Store in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of chicken broth or lemon juice to refresh the sauce. The mint flavor diminishes with storage, so consider adding fresh mint when reheating.