Pea & Mint Chicken Pasta (Print)

Spring-inspired pasta featuring tender chicken, sweet peas, and fresh mint in a zesty lemon and butter sauce.

# Components:

→ Pasta & Chicken

01 - 12 oz penne or fusilli pasta
02 - 2 boneless, skinless chicken breasts (about 10.6 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

# 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 to 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 to desired consistency.
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 cheese and fresh mint leaves.

# Chef Secrets:

01 -
  • It comes together faster than takeout but tastes like you spent an hour fussing over it.
  • The mint and lemon make everything taste clean and alive, not heavy or drowsy.
  • You can swap the chicken for mushrooms or skip it entirely and still have a dish that feels complete.
  • Leftovers reheat beautifully with a splash of broth, which almost never happens with creamy pasta.
02 -
  • Do not skip reserving the pasta water, it has starch that makes the sauce cling instead of pooling at the bottom of the bowl.
  • Add the mint off the heat or it will turn dark and lose that fresh punch you are counting on.
  • If your chicken is thick, pound it gently with your palm or a pan so it cooks evenly and quickly.
03 -
  • Use a microplane for the lemon zest and stop before you hit the bitter white pith underneath.
  • Let the pasta water do the thickening instead of adding more cheese, it keeps the sauce light and silky.
  • Taste the dish right before serving and add a pinch of flaky sea salt on top, it makes all the flavors jump forward.
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