One-Pan Pizza Pasta (Print Version)

Delicious pasta with chicken, pepperoni, mozzarella, and Italian herbs cooked quickly in one pan.

# Ingredient List:

→ Proteins

01 - 1 large boneless, skinless chicken breast (approximately 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

# Recipe Steps:

01 - Heat olive oil in a large deep skillet over medium heat. Add chicken pieces, season with salt and black pepper, and sauté for 3 to 4 minutes until lightly browned but not fully cooked.
02 - Add chopped onion, minced garlic, and diced red bell pepper if using. Cook for 2 to 3 minutes until softened and fragrant.
03 - Stir in pepperoni slices and cook for 1 minute to release flavors.
04 - Add uncooked rotini, marinara sauce, chicken broth, dried Italian herbs, and crushed red pepper flakes if using. Stir thoroughly to ensure pasta is mostly submerged.
05 - Bring mixture 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 shredded mozzarella and all Parmesan cheese. Sprinkle remaining mozzarella on top.
07 - Cover skillet 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. Optionally garnish with extra herbs before serving.

# Expert Suggestions:

01 -
  • Everything cooks together in one skillet, which means less cleanup and more time enjoying the meal.
  • It tastes like pizza night and comfort food wrapped into one, with all the gooey, savory satisfaction.
  • Ready in 30 minutes flat, making it perfect for weeknight dinners when motivation is low.
02 -
  • Don't fully cook the chicken in the first step or it'll turn rubbery when you simmer it with everything else—a light sear is all you need.
  • Stir the pasta at least once while it simmers so it doesn't stick to the bottom and scorch, which I learned the hard way during my third batch.
  • Use chicken broth instead of water if you can; it adds subtle flavor that makes people ask what your secret ingredient is.
03 -
  • If your liquid is absorbing too quickly and the pasta isn't tender yet, add a splash more broth rather than risk it sticking to the bottom.
  • Grate your own mozzarella from a block instead of using pre-shredded if you can—it melts smoother and more evenly without the anti-caking additives.
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