One-Pan Pizza Pasta (Print Version)

Tender chicken, spicy pepperoni, rotini, and mozzarella meld in a quick one-pan Italian-American dish.

# What You’ll Need:

→ Proteins

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

# How to Make It:

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

# Additional Tips::

01 -
  • Everything cooks in one skillet, which means you get more time enjoying food and less time scrubbing pans at 8 p.m.
  • The chicken stays tender, the pepperoni crisps up just enough, and the pasta absorbs all that pizza sauce magic without becoming mushy.
  • It tastes indulgent but comes together faster than ordering delivery.
02 -
  • Don't skip the resting period at the end; it's the difference between a carefully plated dish and one that slides across the bowl.
  • Check that your chicken is actually in bite-sized pieces before cooking—if they're too large, they won't finish cooking in time, leaving you with centers that are still slightly pink.
  • The liquid needs to be absorbed, not boiled away; if too much evaporates, add a splash of broth to keep the pasta from sticking to the pan bottom.
03 -
  • Use low-sodium broth so you can control how salty the final dish becomes; store-bought marinara already brings salt, and the pasta will concentrate it as it cooks.
  • If your pan isn't deep enough, you'll end up with pasta overflow—use your largest skillet or a Dutch oven if you have one.
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