One-Pan Pizza Pasta (Print View)

A savory blend of chicken, pepperoni, pasta, and cheese cooked together for an easy, tasty meal.

# What You’ll Need:

→ Proteins

01 - 1 large boneless, skinless chicken breast (8.8 oz), cut into bite-sized pieces
02 - 30 slices pepperoni, sliced or quartered

→ Pasta

03 - 10.5 oz uncooked rotini pasta

→ 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

# Method:

01 - Heat olive oil in a large deep skillet over medium heat. Season chicken with salt and pepper and sauté for 3 to 4 minutes until lightly browned but not fully cooked.
02 - Add onion, garlic, and bell pepper if using. Cook for 2 to 3 minutes until softened and fragrant.
03 - Stir in the pepperoni and cook for 1 minute.
04 - Add uncooked rotini, marinara sauce, chicken broth, Italian herbs, and red pepper flakes. Stir well to combine, making sure pasta is mostly submerged.
05 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12 to 14 minutes, stirring once or twice until pasta is al dente and liquid is mostly absorbed.
06 - Stir in half the mozzarella and all of the Parmesan cheese. Top with remaining mozzarella.
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 Advice:

01 -
  • Everything cooks in one pan, which means minimal cleanup but maximum flavor and character in every bite.
  • It tastes like delivery pizza night, except you made it in less time than it takes to place an order.
  • The cheese gets gloriously melted and bubbly while the pepperoni crisps at the edges—pure comfort on a plate.
02 -
  • Don't skip the initial browning of chicken or the sautéing of aromatics—those 5 minutes of upfront work create the flavor foundation that makes this taste homemade, not rushed.
  • If your pasta looks too wet after simmering, leave the lid off for the last minute; if it looks too dry, add a splash of broth before the cheese goes in.
03 -
  • Use low-sodium broth so you can control the salt level yourself—salty broth plus salty pepperoni can overshadow the chicken and vegetables.
  • If you're cooking for picky eaters, skip the red pepper flakes and let people add their own heat at the table.
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