Pin it The first time I made this pasta was on a rainy Tuesday when I needed something to brighten up the kitchen. My garden mint had gone completely wild, and I had a bag of peas staring at me from the freezer. The combination seemed simple enough, but when that hit of fresh mint hit the lemon butter sauce, my whole apartment smelled like spring had arrived early.
I served this to my sister last month when she was recovering from surgery, and she demanded the recipe before she even finished her bowl. Something about the gentle sweetness of peas with that sharp lemon and cool mint just makes people feel cared for. Now it's become my go-to comfort dish for anyone who needs a little pick-me-up.
Ingredients
- 350 g (12 oz) penne or fusilli pasta: The ridges catch the sauce beautifully
- 2 boneless skinless chicken breasts: Cut into even strips so everything cooks at the same speed
- 1 tbsp olive oil: Just enough to get a good sear on the chicken
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before it hits the pan
- 1 cup (150 g) frozen peas, thawed: Frozen peas are actually sweeter than fresh ones
- 2 cloves garlic, finely minced: Fresh garlic makes all the difference here
- Zest and juice of 1 lemon: Both parts are essential for that bright punch
- 1/2 cup (120 ml) low-sodium chicken broth: Creates the silky base for your sauce
- 3 tbsp unsalted butter: Finishes the sauce with glossy richness
- 1/2 cup (50 g) freshly grated Parmesan cheese: Pre-grated cheese never melts quite right
- 1/4 cup (10 g) fresh mint leaves, chopped: Dont be shy with the mint, it carries the dish
- 1/4 cup (10 g) fresh flat-leaf parsley, chopped: Adds another layer of fresh green flavor
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil while you prep everything else
- Season and sear the chicken:
- Heat olive oil in a large skillet over medium-high heat, cook seasoned chicken strips for 5 to 6 minutes until golden and cooked through, then set aside
- Build the flavor base:
- In the same skillet, sauté garlic for 30 seconds until fragrant, add peas and cook for 2 minutes
- Create the sauce:
- Add lemon zest, juice, and chicken broth, bring to a simmer while scraping up those flavorful browned bits
- Bring it all together:
- Return chicken to the pan, add cooked pasta, toss over low heat
- Finish with butter and cheese:
- Stir in butter and Parmesan until melted and glossy, adding pasta water as needed
- Add the fresh herbs:
- Remove from heat and fold in mint and parsley just before serving
Pin it Last spring, my neighbor smelled this cooking through our open windows and showed up with a bottle of white wine. We ended up eating on my fire escape with the rain coming down sideways, both of us agreeing this was exactly what Tuesday nights should taste like.
Making It Your Own
I've discovered that swapping in spinach for some of the peas adds lovely color and nutrition. Sometimes I'll add a handful of arugula at the end for a peppery kick that really wakes up the lemon. The recipe is wonderfully forgiving.
What To Serve With It
A crisp white wine like Sauvignon Blanc cuts through the buttery sauce perfectly. I love serving this with a simple green salad dressed with nothing but olive oil and a squeeze of lemon. A crusty garlic bread never hurts either.
Getting Ahead
You can cook the chicken and make the sauce base up to a day ahead. The pasta should always be cooked fresh though, as it absorbs sauce differently as it sits. When reheating, splash in a little extra pasta water to bring it back to life.
- Chop your herbs and keep them in a sealed container with a damp paper towel
- The sauce actually benefits from sitting for an hour so flavors meld
- Never add the Parmesan until you're ready to serve or it may separate
Pin it There's something so honest about a dish that lets simple ingredients shine. I hope this brings a little brightness to your table too.
Recipe FAQs
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. If using very small or tender peas, add them in the final 1-2 minutes to maintain their delicate texture. Larger peas may need 3-4 minutes to cook through.
- → What pasta shape works best?
Penne and fusilli are ideal as they trap the light sauce and ingredients. Short tube shapes like rigatoni or shell pasta also work well. Avoid very thin pastas like angel hair, which may break apart when tossed.
- → How do I prevent the chicken from drying out?
Cut the breasts into uniform bite-sized pieces to ensure even cooking. Don't overcrowd the skillet, and avoid cooking beyond 6 minutes. The residual heat will continue gently cooking the chicken when returned to the pan.
- → Can this be made vegetarian?
Absolutely. Substitute the chicken with an equal weight of sautéed mushrooms, zucchini, or artichoke hearts. Consider using vegetable broth instead of chicken broth for deeper flavor.
- → What if I don't have fresh mint?
Fresh basil or parsley can replace mint beautifully. If using dried mint, reduce the amount to 1 tablespoon and add it during cooking rather than at the end to allow the flavors to meld.
- → Can I prepare this ahead of time?
Cook the pasta and chicken separately up to 4 hours ahead. Store refrigerated. Warm components gently before combining and finishing with butter, cheese, and herbs. This prevents the pasta from becoming mushy.