One-Pan Pizza Pasta

There's a particular Tuesday night energy to one-pan cooking—no elaborate setup, just the promise of something warm and gathered quickly. I stumbled into this dish by accident while rummaging through my pantry, holding rotini in one hand and marinara in the other, thinking about how pizza always tastes better than I remember it will. Somehow, the logical leap happened: what if pizza came to the pasta party? Twenty-three minutes later, my kitchen smelled like a pizzeria had taken over, and I understood I'd invented something that would become a regular visitor to my weeknight dinner table.

My roommate walked in the moment the cheese started bubbling, took one look at the pan, and before I could even plate it, she was hunting for bowls. That's when I knew this wasn't just a recipe—it was the kind of food that stops conversations mid-word. We sat there passing the pan back and forth, talking about everything and nothing, the kind of evening that sticks with you.

Ingredients

• Boneless, skinless chicken breast (1 large, about 250 g): Bite-sized pieces cook faster and let the sauce coat every surface; you want them roughly the size of a grape or maybe a small marble.
• Pepperoni (80 g, about 30 slices): The star player—use good quality because you can taste the difference, and quarter the larger slices so they distribute evenly without overpowering any single bite.
• Rotini pasta (300 g uncooked): The shape catches sauce beautifully, but this amount is crucial; too little and you'll have leftover liquid, too much and it stays undercooked.
• Mozzarella cheese (200 g shredded): Split it into halves—half stirs in early to melt into the sauce, the rest sits on top to get those gloriously bubbly pockets.
• Parmesan cheese (40 g grated): This brings sharpness that cuts through the richness and makes the dish sing rather than sit heavy in your mouth.
• Marinara or pizza sauce (500 ml): The backbone—choose one you'd actually eat from a spoon because it matters.
• Onion (1 small, finely chopped): Dice it small so it dissolves into the sauce rather than crunching against your teeth.
• Garlic (2 cloves, minced): Don't use a garlic press; mince it by hand so the pieces stay distinct and bloom properly in the oil.
• Red bell pepper (1 small, diced, optional): Adds sweetness and color, but honestly, skip it if your pepperoni is already providing enough richness.
• Olive oil (1 tablespoon): Just enough to coat the pan and prevent sticking without making the dish feel greasy.
• Dried Italian herbs (1 teaspoon): Sprinkle it in before the broth goes in so it blooms into the sauce rather than sitting dry on top.
• Crushed red pepper flakes (½ teaspoon, optional): A whisper of heat that makes people ask why this tastes so good.
• Salt and black pepper: Season the chicken first, then taste again when the pasta's nearly done—the sauce concentrates as liquid evaporates.
• Low-sodium chicken broth or water (400 ml): Broth is richer and develops more flavor, but water works if that's what you have; this liquid is how the pasta cooks and the sauce becomes one.

Instructions

Start with warm oil and quick-cooking chicken:

Heat the olive oil over medium until you see ripples moving across the surface. Add the chicken pieces, season lightly with salt and pepper, and let them sit for about a minute before stirring—you want a light golden color, not a full sear, because they'll finish cooking later in the liquid.

Build layers of flavor with aromatics:

Add the onion, garlic, and bell pepper if using, and cook for 2–3 minutes until the kitchen smells like something special is happening and the onion starts turning translucent. You should hear a gentle sizzle, not violent popping.

Introduce the pepperoni:

Stir it in and let it warm through for about a minute—this releases the oils and distributes its personality throughout the pan.

Combine everything into one cohesive dish:

Add the uncooked rotini, marinara sauce, chicken broth, Italian herbs, and red pepper flakes, stirring well so the pasta isn't clumped in one corner but spread throughout the liquid. The pasta should look mostly submerged, like it's taking a gentle bath.

Simmer until pasta becomes tender:

Bring it to a boil, then immediately lower the heat and cover. Simmer for 12–14 minutes, stirring once or twice halfway through. The pasta should feel barely tender when you bite one, not mushy, and the liquid should mostly have disappeared into the pasta.

Melt the cheese until the dish feels complete:

Stir in half the mozzarella and all the Parmesan, watching as they fold into the warm sauce. Top with the remaining mozzarella, cover, and cook for 2–3 minutes more until you see bubbles and can smell melted cheese.

Rest before serving:

Turn off the heat and let it sit covered for 2 minutes—this lets everything set slightly and keeps the cheese from oozing everywhere when you scoop.

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The best part happens in that moment between the lid coming off and the first bite—when the steam rises and you realize you just made restaurant-quality food in one pan, and nobody had to wait. That's when it stops being a weeknight dinner and becomes the kind of meal you remember.

Why One-Pan Pasta Works

One-pan cooking isn't just about saving on dishes; it's about flavor concentration. As the pasta cooks, it absorbs the sauce and broth together, becoming seasoned all the way through rather than sitting in a neutral noodle bath with sauce on top. The starch from the pasta helps create a light, silky sauce that coats everything, and the cheese melts directly into this mixture, becoming part of the dish rather than a topping.

Playing with Heat and Spice

The red pepper flakes here aren't meant to burn your mouth but to whisper something that makes people lean in and ask what they're tasting. If you use spicy pepperoni, that heat is already built in, so start with just a quarter teaspoon of flakes and taste as you go. Some nights I add nothing extra, letting the pepperoni be the story; other times, I want that gentle tingle that keeps you reaching for another bite.

Customizing Without Losing the Magic

This dish is a foundation, not a rulebook. Different pastas—penne, fusilli, or even short rigatoni—change how the sauce clings and how the bites feel in your mouth. The bell pepper can become mushrooms or olives depending on what's in your fridge, and you could add fresh spinach right at the end if you want green in there. The only non-negotiables are the chicken, the sauce, and enough liquid to cook the pasta through; everything else is permission to play.

• Roast red peppers add a sophisticated sweetness if you have them on hand.
• A handful of fresh basil stirred in at the very end brings brightness that cuts through the richness.
• If you have leftover fresh mozzarella, tear it into chunks and scatter it on top so it melts into irregular pockets.

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This is the kind of meal that reminds you why cooking at home matters: speed, flavor, and the quiet satisfaction of something beautiful emerging from a single pan. Serve it warm, with a green salad and maybe a light Chianti if you're feeling fancy, or just with crusty bread and the knowledge that you've created something worth remembering.

Common Recipe Questions

→ Can I use different pasta shapes?

Yes, penne or fusilli can be substituted for rotini without altering the cooking process significantly.

→ How spicy is the dish?

The pepperoni adds mild spice, customizable by adding crushed red pepper flakes for extra heat.

→ What can I substitute for bell pepper?

Mushrooms or olives work well as substitutes if you prefer a different flavor or want to omit the bell pepper.

→ Is it necessary to use chicken broth?

Chicken broth adds more depth, but water can be used as a substitute for a lighter base.

→ How do I get a gooey cheese topping?

Adding the mozzarella in two stages and covering the pan to melt helps achieve a bubbly, melty cheese layer.