Save to Pinterest I stumbled onto this recipe on a Wednesday night when the fridge was half-empty and my kids were begging for pizza. Instead of calling for delivery, I tossed what I had into one pan and let it all bubble together. The smell of pepperoni crisping in garlic oil filled the kitchen, and by the time I stirred in the cheese, everyone had gathered around the stove. It's become our favorite shortcut dinner ever since.
The first time I made this for friends, I worried it was too simple to serve company. But when I lifted the lid and that layer of golden mozzarella came into view, the whole table went quiet. We ate straight from the pan, passing around forks and laughing about how something so easy could taste this good.
Ingredients
- Boneless, skinless chicken breast: Cut it small so it cooks quickly and distributes evenly throughout the pasta.
- Pepperoni: Use the good stuff if you can, the flavor carries the whole dish and crisps beautifully in the pan.
- Rotini pasta: The spirals trap sauce and cheese better than flat noodles, making every forkful satisfying.
- Mozzarella cheese: Freshly shredded melts smoother than pre-packaged, which sometimes clumps or gets oily.
- Parmesan cheese: Adds a sharp, salty backbone that balances the richness of the mozzarella.
- Marinara or pizza sauce: I prefer a chunky pizza sauce for authenticity, but any good marinara works perfectly.
- Onion and garlic: These form the aromatic base and sweeten as they cook down with the chicken.
- Red bell pepper: Optional, but it adds color and a gentle sweetness that plays well with the pepperoni.
- Olive oil: Just enough to get everything started without making the dish heavy.
- Italian herbs: Oregano, basil, and thyme bring that classic pizza vibe without needing fresh herbs.
- Crushed red pepper flakes: A little heat wakes up the whole dish, use more if your crowd likes spice.
- Chicken broth: Low-sodium is key, you can always add salt but you cannot take it away.
Instructions
- Brown the chicken:
- Heat olive oil over medium heat and add the chicken, seasoning lightly with salt and pepper. Let it sizzle for a few minutes until the edges turn golden, it does not need to cook through yet.
- Soften the aromatics:
- Toss in the onion, garlic, and bell pepper, stirring until the onion turns translucent and the kitchen smells amazing. This usually takes about two or three minutes.
- Add the pepperoni:
- Stir it in and let it warm through for a minute, releasing its oils and flavor into the pan.
- Combine pasta and liquids:
- Add the uncooked rotini, sauce, broth, Italian herbs, and red pepper flakes, stirring everything together. Make sure most of the pasta is submerged so it cooks evenly.
- Simmer until tender:
- Bring it to a gentle boil, then lower the heat, cover, and let it simmer for twelve to fourteen minutes. Stir once or twice to prevent sticking.
- Melt in the cheese:
- Stir in half the mozzarella and all the Parmesan, then scatter the remaining mozzarella on top. Cover and let it melt for two to three minutes until bubbly and golden.
- Rest and serve:
- Take it off the heat and let it sit for two minutes so the sauce thickens slightly. Garnish with extra herbs if you like.
Save to Pinterest One Saturday afternoon, my neighbor brought over a bottle of Chianti and I heated up leftovers of this pasta. We sat on the porch, twirling noodles and talking until the sun went down. That night it became more than dinner, it became the reason to slow down and share something warm.
Customizing Your Pizza Pasta
You can swap the rotini for penne or fusilli without changing anything else. If you want more vegetables, throw in sliced mushrooms or black olives when you add the pepperoni. For a vegetarian version, skip the chicken and pepperoni and load up on bell peppers, zucchini, and sun-dried tomatoes.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. The microwave works too, but stir halfway through and add a little liquid so the pasta does not dry out.
Pairing and Serving Ideas
This pairs beautifully with a simple arugula salad dressed in lemon and olive oil. Garlic bread is always welcome, especially for soaking up any extra sauce. A light red wine like Chianti or a crisp white like Pinot Grigio balances the richness without overpowering the flavors.
- Serve it straight from the pan for a casual, family-style meal.
- Top with fresh basil or parsley right before bringing it to the table.
- Let everyone add their own Parmesan and red pepper flakes at the table.
Save to Pinterest This dish has saved more weeknights than I can count, and it never gets old. I hope it brings your table the same kind of easy joy it brought mine.
Questions & Answers
- → What pasta works best for this dish?
Rotini is ideal for capturing sauce, but penne or fusilli can be substituted without affecting flavor.
- → Can I add vegetables other than bell pepper?
Yes, mushrooms or olives are great alternatives to add more depth and texture.
- → How do I ensure the chicken stays tender?
Cook chicken pieces just until lightly browned, then simmer gently with the sauce to finish cooking evenly.
- → Is it possible to make this spicier?
Adding extra red pepper flakes or using spicy pepperoni will boost the heat level effectively.
- → What cheese types enhance the dish’s flavor?
A combination of shredded mozzarella and grated Parmesan offers a creamy, melted texture with deep savory notes.