One-Pan Pizza Pasta (Printable version)

A savory blend of chicken, pepperoni, melted cheese, and rotini cooked in a single pan.

# Ingredient list:

→ Proteins

01 - 1 large boneless, skinless chicken breast (approximately 8.8 oz), diced
02 - 30 slices pepperoni, sliced or quartered

→ Pasta

03 - 10.5 oz rotini pasta, uncooked

→ Cheese

04 - 7 oz shredded mozzarella cheese
05 - 1.4 oz grated Parmesan cheese

→ Sauce

06 - 2 cups marinara or pizza sauce

→ Vegetables & Aromatics

07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 small red bell pepper, diced (optional)
10 - 1 tablespoon olive oil

→ Seasonings

11 - 1 teaspoon dried Italian herbs
12 - ½ teaspoon crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste

→ Liquids

14 - 1 ⅔ cups low-sodium chicken broth or water

# Step-by-step guide:

01 - Heat olive oil in a large deep skillet over medium heat. Season chicken with salt and pepper, then sauté for 3 to 4 minutes until lightly browned but not fully cooked.
02 - Add chopped onion, minced garlic, and diced bell pepper if using. Cook for 2 to 3 minutes until softened and fragrant.
03 - Stir in the pepperoni slices, cooking for 1 minute to release flavors.
04 - Add uncooked rotini, marinara sauce, chicken broth, Italian herbs, and crushed red pepper flakes. Stir to combine, ensuring pasta is mostly submerged.
05 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in half of the mozzarella and all of the Parmesan cheese. Sprinkle the remaining mozzarella on top.
07 - Cover and cook for an additional 2 to 3 minutes until cheese is melted and bubbly.
08 - Remove from heat and let rest for 2 minutes before serving. Garnish with extra herbs if desired.

# Expert tips:

01 -
  • Everything cooks in one pan, which means less scrubbing and more time at the table.
  • It tastes like pizza but eats like a cozy pasta dinner, satisfying two cravings at once.
  • The cheese melts right into the noodles, creating creamy pockets of flavor in every bite.
  • Weeknight-friendly but impressive enough that guests always ask for the recipe.
02 -
  • Do not skip the resting step at the end, it lets the sauce cling to the pasta instead of pooling at the bottom.
  • Stir gently when the pasta is cooking, rough handling can break the noodles and make the dish mushy.
  • If the liquid absorbs too fast and the pasta is still firm, add a splash more broth and cover again for a few minutes.
03 -
  • Use a deep skillet with a lid, it gives the pasta room to cook without boiling over.
  • Shred your own mozzarella instead of buying pre-shredded, it melts smoother and tastes fresher.
  • If you love extra pepperoni, crisp a few slices in a separate pan and scatter them on top before serving.
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