Save to Pinterest Last spring I was experimenting with what seemed like an odd combination, mint and chicken, but something about the bright, herbaceous notes felt right for a quick weeknight dinner. My partner was skeptical when they saw me chopping fresh mint into a savory pasta, but one bite convinced them completely. That surprise factor, the way the mint lifts everything without overwhelming, has become my secret weapon for dinners that feel special without any fuss.
I made this for my sister during one of those hectic Tuesdays when everyone arrives home hungry and impatient. She actually paused mid conversation after her first forkful, which never happens, and asked what made it taste so bright and fresh. Now she texts me whenever she spots mint on sale, reminding me that sometimes the simplest ingredients create the most memorable meals.
Ingredients
- Penne or fusilli pasta: These shapes catch the sauce in all those little crevices, and I have found that slightly undercooking them by a minute gives the best texture when they finish in the skillet
- Boneless chicken breasts: Cutting them into bite sized strips before cooking means they cook evenly and every forkful has the perfect meat to pasta ratio
- Olive oil: Use this for the initial chicken sear, it creates those golden bits that become the foundation of your sauce
- Frozen peas: Do not tell anyone, but these often taste sweeter and more consistent than fresh, plus they require zero shucking
- Garlic: Minced finely so it melts into the sauce rather than leaving big chunks
- Lemon: Both zest and juice are non negotiable here, the zest brings perfume while the juice provides that necessary acid
- Chicken broth: Low sodium lets you control the salt level while still building depth
- Unsalted butter: This creates that glossy restaurant quality finish that makes everything feel indulgent
- Parmesan cheese: Freshly grated melts beautifully into the sauce, nothing against the pre grated stuff but the texture difference is night and day
- Fresh mint: The star of the show, chop it right before adding so the oils stay vibrant
- Fresh parsley: Optional but adds a nice herbal backbone that balances the mint
Instructions
- Get the pasta going:
- Boil a large pot of salted water and cook your pasta until just shy of al dente, saving some of that starchy water before draining, it is liquid gold for bringing your sauce together
- Sear the chicken:
- While the pasta bubbles, heat that olive oil in a big skillet over medium high heat, season your chicken strips well, and let them get golden and cooked through, about 5 to 6 minutes
- Build the base:
- Toss the garlic into the same hot skillet, give it thirty seconds to become fragrant, then add those peas to warm through
- Create the sauce:
- Pour in the lemon zest, juice, and broth, letting it bubble up while you scrape all those tasty browned bits from the bottom of the pan
- Bring it together:
- Return the chicken to the skillet, lower the heat, and add your cooked pasta, tossing everything so the flavors start mingling
- Make it glossy:
- Stir in the butter and Parmesan until melted and luxurious, adding splashes of that reserved pasta water if the sauce feels too tight
- Finish with herbs:
- Remove from heat and fold in the chopped mint and parsley gently, taste for seasoning, and get ready to serve
Save to Pinterest This recipe has saved me countless times when friends pop over unexpectedly. Something about the bright green flecks of mint and peas makes it look like I spent way more time cooking than I actually did.
Making It Your Own
My vegetarian friends love this with sauteed mushrooms instead of chicken, and I have even used rotisserie chicken in a pinch. The beauty is in the sauce itself, so adapt the protein however works for your life.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the richness while complementing the mint beautifully. On nights when we are feeling fancy, a cold Pinot Grigio makes the whole meal feel like a miniature celebration.
Timing Like A Pro
The trick is having everything prepped before you start cooking because once that chicken hits the pan, things move quickly. I set up all my ingredients in little bowls beforehand, which sounds fussy but saves so much stress.
- Chop your herbs while the pasta water boils
- Grate the cheese and zest the lemon at the same time
- Keep that pasta water, I say it three times because it matters
Save to Pinterest There is something about the way mint and lemon dance together that makes even a Tuesday night feel special. Hope this brings as many bright moments to your table as it has to mine.
Recipe Questions & Answers
- → Can I use fresh pasta instead of dried?
Yes, fresh pasta works beautifully and cooks faster. Reduce cooking time to 2-3 minutes and adjust pasta water accordingly since fresh pasta releases more starch.
- → How do I make this vegetarian?
Omit the chicken and substitute with sautéed mushrooms, zucchini, or artichoke hearts. Use vegetable broth instead of chicken broth and follow the same cooking method.
- → What if I don't have fresh mint?
Fresh basil is an excellent alternative and maintains the garden-fresh quality. You can also use parsley alone, though you'll lose the distinctive mint flavor that makes this dish special.
- → Can I prepare this ahead of time?
Cook pasta and chicken separately up to 4 hours ahead. Refrigerate components and combine just before serving with the sauce to maintain the pasta's texture and sauce consistency.
- → How do I prevent the sauce from being too thick or thin?
Keep reserved pasta water nearby while finishing the dish. Add small amounts gradually while stirring until you achieve the desired glossy consistency that coats the pasta.
- → What wine pairs 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 butter and cheese while enhancing the fresh herb notes.