Save to Pinterest I threw this together on a rainy Tuesday when the fridge was almost empty and my kids were circling the kitchen like wolves. I had leftover pepperoni from pizza night, a sad looking chicken breast, and a box of rotini that had been pushed to the back of the pantry. Twenty minutes later, they were fighting over the last crispy bits of cheese stuck to the pan. That's when I knew this wasn't just dinner, it was a keeper.
The first time I made this for my neighbor, she stood in my kitchen and ate it straight from the skillet with a wooden spoon. She didn't even sit down. She just kept saying wow between bites, and I knew I'd accidentally created something that hit different. Now she texts me every few weeks asking if it's pizza pasta night, and honestly, I never say no.
Ingredients
- Boneless, skinless chicken breast: Cut it small so it cooks fast and soaks up all that saucy, peppery flavor without drying out.
- Pepperoni: This is what makes it taste like pizza, use the good stuff if you can, the cheap kind gets rubbery.
- Rotini pasta: The twists grab onto the sauce and cheese like little edible sponges, but penne or fusilli work just as well.
- Mozzarella cheese: Shred it yourself if possible, pre-shredded has weird coating that doesn't melt as smooth.
- Parmesan cheese: Adds a salty, nutty backbone that keeps the whole thing from tasting one-note.
- Marinara or pizza sauce: I use whatever jar is open in my fridge, just make sure it's one you'd actually want to eat.
- Onion and garlic: The aromatics that make your kitchen smell like an Italian grandmother lives there.
- Red bell pepper: Optional, but it adds sweetness and color, plus it tricks kids into eating vegetables.
- Olive oil: Just enough to get everything started without making it greasy.
- Italian herbs and red pepper flakes: The seasoning duo that turns this from boring to bold.
- Chicken broth: Cooks the pasta and adds depth, water works too but broth makes it richer.
Instructions
- Brown the chicken:
- Heat olive oil in a big skillet and toss in the chicken pieces with a pinch of salt and pepper. Let them sizzle for a few minutes until they're golden on the edges but still a little pink inside, they'll finish cooking later.
- Soften the aromatics:
- Add the onion, garlic, and bell pepper if you're using it. Stir them around until the onion goes translucent and your kitchen starts smelling amazing, about two or three minutes.
- Add the pepperoni:
- Toss in the pepperoni and let it cook for a minute so it releases some of that spicy, salty oil. This is the moment the whole dish starts to smell like pizza.
- Combine pasta and liquids:
- Dump in the uncooked rotini, marinara sauce, chicken broth, Italian herbs, and red pepper flakes. Stir everything together so the pasta is swimming in liquid, don't worry if it looks soupy.
- Simmer until tender:
- Bring it to a gentle boil, then drop the heat to low and cover the pan. Let it simmer for twelve to fourteen minutes, stirring once or twice, until the pasta is cooked through and most of the liquid has been slurped up.
- Melt in the cheese:
- Stir in half the mozzarella and all the Parmesan, then scatter the rest of the mozzarella on top. Cover again and let it sit for a couple minutes until the cheese is melted and gooey.
- Rest and serve:
- Pull the pan off the heat and let it rest for two minutes. This helps the sauce thicken up and the flavors settle in before you dig in.
Save to Pinterest One night my son asked if we could have this instead of actual pizza for his birthday dinner. I thought he was joking, but he wasn't. We lit candles, stuck them in the skillet, and sang happy birthday over melted mozzarella. It's been his request every year since, and honestly, I'm not even mad about it.
What to Serve With It
A simple green salad with a tangy vinaigrette cuts through all that cheese and keeps things balanced. Garlic bread is overkill but also completely worth it if you're feeling indulgent. I usually pour a glass of Chianti or something light and fruity, but sparkling water with lemon works just as well if you're keeping it casual.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in a skillet with a splash of water or broth to loosen it up, the microwave works too but the cheese gets a little weird. If you're reheating a big batch, cover it with foil and warm it in the oven at 175 degrees Celsius until it's heated through.
Ways to Mix It Up
Swap the chicken for Italian sausage if you want something richer and fattier. Add mushrooms, olives, or sun-dried tomatoes if you're feeling fancy or just want to clean out the fridge. For a veggie version, skip the meat entirely and load it up with zucchini, spinach, and extra bell pepper, it's still ridiculously good.
- Use spicy pepperoni and double the red pepper flakes if you like heat.
- Try penne or fusilli if you don't have rotini on hand.
- Finish with fresh basil or a drizzle of good olive oil for a little extra polish.
Save to Pinterest This is the kind of dinner that makes you feel like a genius even when you're winging it. Keep the ingredients around and you'll always have a backup plan that tastes like you tried way harder than you did.
Recipe Questions
- → Can I substitute the rotini pasta with another type?
Yes, penne or fusilli pasta can be used as alternatives without altering the cooking process significantly.
- → How can I adjust the spice level in this dish?
Use spicy pepperoni and add extra red pepper flakes to enhance the heat according to your taste.
- → Is it necessary to use both mozzarella and Parmesan cheese?
Mozzarella provides creamy meltiness, while Parmesan adds a sharp, salty finish; using both offers balanced flavor but mozzarella alone can suffice.
- → Can this dish be prepared without chicken broth?
Water can replace chicken broth, though broth adds depth and richness to the sauce and overall flavor.
- → What cooking tools are recommended for this meal?
A large deep skillet or sauté pan with lid is ideal to ensure even cooking and easy stirring during simmering.
- → Can I omit the bell pepper or replace it with another vegetable?
Bell pepper adds sweetness and color but can be omitted or swapped for mushrooms or olives according to preference.