Pasta with Chicken, Peas, and Mint Recipe

  • Cook Time

    1 hour 45 minutes

  • Serves


  • Calories


  • Nutrition Facts     estimate only



  • 1/2 cup your choice of fairlife ultra-filtered milk
  • 2 tablespoons olive oil
  • 4 ounces bacon, preferably smoked, cut crosswise into 1-inch pieces
  • 2 pounds skinless, bone-in chicken thighs
  • Kosher or sea salt
  • Freshly ground black pepper
  • 2 medium red onions, finely chopped (about 3 cups)
  • 2 celery ribs, finely chopped
  • 1/2 teaspoon dried thyme
  • 1/2 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 2 cups frozen peas, thawed
  • 3/4 pound rigatoni
  • 2 tablespoons unsalted butter, cut into cubes
  • 1/2 cup coarsely chopped mint leaves, plus more for serving
  • Freshly grated Parmesan cheese, for serving


  • Step 1

    Heat oil in a wide large saucepan or Dutch oven over medium. Add bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a plate.

  • Step 2

    Increase heat to medium-high. Season chicken all over with salt and pepper, then set in pan, skin-side down. Cook, turning halfway through, until brown on both sides, 6 to 8 minutes total. Transfer to a plate.

  • Step 3

    Pour off all but 2 tablespoons fat from pan. Add onions, celery and thyme. Cook, stirring frequently, until vegetables are softened, 8 to 10 minutes.

  • Step 4

    Add wine and cook, loosening pan bits with a wooden spoon, until liquid is reduced by about half, about 3 minutes.

  • Step 5

    Return bacon to pan, then arrange chicken on top. Add broth and 1/2 cup water. Bring to a simmer, then reduce heat to low. Simmer, partially covered, until chicken is very tender, about 1 hour.

  • Step 6

    When chicken is close to finished, bring a large pot of salted water to a boil.

  • Step 7

    Transfer chicken to a cutting board; let cool slightly, then shred meat from bones (discard bones).

  • Step 8

    Add fairlife ultra-filtered milk to pan with sauce. Simmer over medium to medium-high heat, stirring occasionally, until sauce is reduced by about half, about 8 minutes. Add peas and pinch each salt and pepper; cook until peas are tender, about 4 minutes. Remove from heat.

  • Step 9

    Cook pasta in the boiling water until al dente. Reserving 1/2 cup of the pasta cooking liquid, drain pasta.

  • Step 10

    Heat chicken mixture over medium until simmering. Add pasta, pasta cooking liquid and butter. Toss to coat pasta with sauce. Add mint and toss again.

  • Step 11

    Divide among serving bowls. Top with cheese, black pepper and more mint.

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