Save Brighten up your dinner table with this vibrant Pea & Mint Chicken Pasta, a dish that perfectly captures the fresh, zesty essence of spring. Featuring tender strips of golden-brown chicken and sweet green peas tossed in a silky lemon-butter sauce, this recipe is elevated by the cooling aroma of fresh mint. It is a light yet incredibly satisfying main course that comes together in just 35 minutes.
Save This pasta dish is perfect for those evenings when you want something that feels special but doesn't require hours in the kitchen. The sweetness of the thawed peas balances the savory notes of the chicken and garlic, while the fresh herbs provide a burst of color and fragrance that makes the whole meal pop.
Ingredients
- Pasta & Chicken: 350 g (12 oz) penne or fusilli pasta, 2 boneless, skinless chicken breasts (about 300 g) cut into strips, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp freshly ground black pepper.
- Vegetables & Aromatics: 1 cup (150 g) frozen peas (thawed), 2 cloves garlic (finely minced), zest and juice of 1 lemon (about 2 tbsp).
- Sauce & Herbs: 1/2 cup (120 ml) low-sodium chicken broth, 3 tbsp unsalted butter, 1/2 cup (50 g) freshly grated Parmesan cheese (plus extra for serving), 1/4 cup (10 g) fresh mint leaves (chopped), 1/4 cup (10 g) fresh parsley (optional).
Instructions
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- 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.
- Step 4
- Add lemon zest, juice, and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom.
- Step 5
- Return the chicken to the skillet. Reduce heat to low, add the cooked pasta, and toss everything together.
- Step 6
- Stir in the butter and Parmesan cheese until melted and a glossy sauce forms. Add reserved pasta water as needed to loosen the sauce.
- Step 7
- Remove from heat and fold in the chopped mint and parsley. Taste and adjust seasoning if needed.
- Step 8
- Serve immediately, garnished with extra Parmesan and mint.
Zusatztipps für die Zubereitung
Always remember to reserve some pasta water before draining; the starchy liquid is essential for emulsifying the butter and cheese into a smooth, glossy sauce. For the best texture, ensure the chicken is cut into uniform strips so it cooks evenly and remains juicy.
Varianten und Anpassungen
For a vegetarian version, omit the chicken and substitute with sautéed mushrooms or sliced zucchini. If you prefer a bit of a kick, try adding a pinch of chili flakes during step 4 for a gentle heat that complements the citrus.
Serviervorschläge
Serve this dish immediately while the sauce is at its creamiest, garnishing with an extra sprinkle of Parmesan and fresh mint. It pairs beautifully with a crisp, chilled glass of Sauvignon Blanc or Pinot Grigio.
Save With its combination of bright citrus, savory chicken, and refreshing herbs, this Pea & Mint Chicken Pasta is sure to become a favorite in your weeknight rotation. Enjoy a bowl of pure spring flavor tonight!
Recipe FAQs
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Use about 1.5 cups of fresh peas and add them in step 3, cooking for 3-4 minutes until tender. Fresh peas may require slightly longer cooking than thawed frozen ones.
- → What pasta shapes work best?
Penne and fusilli are excellent choices due to their ability to capture the sauce. Farfalle or orecchiette also work well. Avoid thin noodles like angel hair, as they may become mushy.
- → How do I make this vegetarian?
Omit the chicken and substitute with sautéed mushrooms, zucchini, or chickpeas for protein. You can use vegetable broth instead of chicken broth. The cooking time remains similar.
- → Can I prepare this ahead of time?
Cook pasta and chicken separately, then store in airtight containers for up to 2 days. Assemble and finish with sauce just before serving to maintain freshness and prevent pasta from becoming mushy.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon and mint flavors beautifully. The acidity balances the richness of the butter and Parmesan sauce.
- → How can I add more flavor?
Add a pinch of chili flakes for gentle heat, incorporate red pepper flakes, or include fresh basil alongside the mint. A touch of garlic-infused olive oil drizzled at the end adds depth.