Save I threw this together on a Tuesday night when the fridge looked bare and everyone was grumpy. Turns out, combining two of my kids' favorite foods—pizza and pasta—into one bubbling skillet was the kind of genius born from desperation. The smell of pepperoni hitting the hot pan erased every complaint. Now it's our go-to when we need comfort fast, and I love that it all happens in one pan while I catch my breath.
The first time I made this, my daughter stood by the stove and declared it smelled like the pizza place down the street. She wasn't wrong. Watching the mozzarella melt over the top while steam curled up from the pasta felt like a small kitchen victory. We ate it straight from the pan with forks, laughing at how the pepperoni pieces kept hiding under spirals of rotini.
Ingredients
- Boneless, skinless chicken breast: Cut it small so it cooks fast and mingles with every forkful; I learned the hard way that big chunks dry out.
- Pepperoni: This is where the pizza magic lives—quartering the slices releases more flavor than leaving them whole.
- Rotini pasta: The spirals grab onto sauce and cheese like tiny flavor traps; penne works too, but rotini feels right here.
- Mozzarella cheese: Shred it yourself if you can; pre-shredded melts fine, but fresh mozzarella gets stretchier and more luscious.
- Parmesan cheese: A salty, nutty backbone that keeps the dish from tasting one-note; don't skip it.
- Marinara or pizza sauce: Use whatever you love on pizza—this is not the time for bland tomato sauce.
- Onion and garlic: They soften into sweet, aromatic bits that make the whole pan smell like an Italian kitchen.
- Red bell pepper: Optional, but it adds a pop of color and a whisper of sweetness that balances the salt.
- Olive oil: Just enough to keep the chicken from sticking and to bloom the garlic without burning it.
- Italian herbs and red pepper flakes: Dried oregano and basil bring familiarity; the flakes bring a gentle heat that sneaks up on you.
- Chicken broth or water: This is what cooks the pasta right in the pan; broth adds depth, but water works in a pinch.
Instructions
- Brown the chicken:
- Heat olive oil in your largest skillet over medium heat, then add the chicken pieces with a light sprinkle of salt and pepper. Let them sizzle for three to four minutes, stirring occasionally, until they turn golden but stay a little pink inside—they'll finish cooking later.
- Soften the aromatics:
- Toss in the onion, garlic, and bell pepper if you're using it, and stir everything around for two to three minutes. You'll know it's ready when the onion goes translucent and your kitchen smells like the start of something good.
- Add the pepperoni:
- Stir in the pepperoni and let it cook for about a minute. The edges will curl and release a little oil that flavors the whole pan.
- Combine pasta and liquids:
- Pour in the uncooked rotini, marinara sauce, chicken broth, Italian herbs, and red pepper flakes, then stir everything together so the pasta is mostly covered. It'll look crowded, but trust the process—it all cooks down.
- Simmer until tender:
- Bring the mixture to a gentle boil, then lower the heat, cover the pan, and let it simmer for twelve to fourteen minutes. Stir once or twice to keep the pasta from sticking, and watch as the liquid gets absorbed and the noodles soften to al dente.
- Melt in the cheese:
- Stir in half the mozzarella and all the Parmesan until they disappear into the sauce, then scatter the remaining mozzarella on top. Cover again and cook for two to three more minutes until the cheese turns gooey and bubbly.
- Rest and serve:
- Pull the pan off the heat and let it sit for two minutes so the sauce thickens up a bit. Sprinkle with extra herbs if you like, then dig in while it's still steaming.
Save One night I made this after a long day and forgot to set the table. We ended up sitting on the floor with the skillet in the middle, passing around forks and laughing at how messy it got. That's when I realized this dish isn't just easy—it turns dinner into something casual and warm, the kind of meal that pulls people together without any fuss.
Making It Your Own
If your family doesn't do spice, leave out the red pepper flakes and use mild pepperoni. I've also tossed in sliced mushrooms and black olives when I had them on hand, and they fit right in. You can swap the chicken for Italian sausage if you want something richer, or skip the meat entirely and double up on vegetables for a lighter version that still tastes indulgent.
What to Serve Alongside
A crisp green salad with a tangy vinaigrette cuts through the richness of all that cheese. Garlic bread is great if you want to lean into the carbs, but honestly, this dish is hearty enough on its own. I like to pour a glass of Chianti or sparkling water with lemon and call it a night.
Storage and Leftovers
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in a covered skillet with a splash of water or broth to loosen the sauce—the microwave works too, but the stovetop brings back that just-cooked texture. The pasta soaks up more sauce as it sits, so don't be surprised if it thickens overnight.
- If you're meal prepping, undercook the pasta slightly so it doesn't turn mushy when reheated.
- Freeze individual portions in freezer-safe containers for up to two months and thaw overnight before reheating.
- Sprinkle fresh Parmesan or a handful of torn basil over leftovers to wake up the flavors.
Save This recipe taught me that weeknight dinners don't have to be complicated to feel special. Sometimes all you need is one pan, a little cheese, and the smell of something familiar bubbling on the stove.
Recipe FAQs
- → Can I substitute the rotini pasta with another type?
Yes, penne or fusilli work well as alternatives and hold sauce nicely in this dish.
- → How spicy is the dish by default?
The pepperoni and optional crushed red pepper flakes add a mild to moderate spice which you can adjust based on preference.
- → What is the best way to melt the cheese on top?
Cover the pan and cook over low heat for 2–3 minutes until the mozzarella becomes gooey and bubbly.
- → Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but you can refrigerate leftovers and gently reheat on the stove with a splash of broth.
- → What sides pair well with this dish?
A crisp green salad and a light red wine like Chianti complement the flavors beautifully.