One-Pan Pizza Pasta (Printable)

Flavorful chicken, pepperoni, and mozzarella come together in a simple one-pan pasta meal.

# What You Need:

→ Proteins

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

# Directions:

01 - Heat olive oil in a large, deep skillet over medium heat. Season chicken pieces with salt and pepper, then sauté for 3 to 4 minutes until lightly browned but not cooked through.
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 the pepperoni and cook for 1 minute to release flavor.
04 - Add uncooked rotini, marinara sauce, chicken broth, Italian herbs, and crushed red pepper flakes. Stir to combine, ensuring 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 mozzarella and all 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 skillet from heat and let rest for 2 minutes. Garnish with extra herbs if desired before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you're not stuck scrubbing a sink full of dishes while your pasta gets cold.
  • It tastes like pizza and pasta had a baby, and that baby is covered in melted mozzarella.
  • You can have it on the table in half an hour, even on nights when you're too tired to think straight.
02 -
  • If the pasta looks dry halfway through, add a splash more broth or water, different pans absorb liquid at different rates.
  • Don't skip the resting step at the end, it's the difference between soupy pasta and creamy, cohesive perfection.
  • Stir gently when the pasta is cooking so it doesn't stick to the bottom and burn, I learned that the hard way.
03 -
  • Shred your own mozzarella instead of buying pre-shredded, it melts smoother and tastes cleaner.
  • Let the pepperoni cook for a full minute before adding the pasta, that rendered fat is flavor gold.
  • If the cheese on top isn't browning, stick the whole pan under the broiler for a minute, just watch it like a hawk so it doesn't burn.
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