One-Pan Pizza Pasta (Printable Version)

Hearty pasta featuring chicken, pepperoni, rotini, and mozzarella cooked together for easy cleanup.

# What You Need:

→ Proteins

01 - 1 large boneless, skinless chicken breast, about 8.8 ounces, cut into bite-sized pieces
02 - 30 slices pepperoni, sliced or quartered

→ Pasta

03 - 10.5 ounces rotini pasta, uncooked

→ Cheese

04 - 7 ounces shredded mozzarella cheese
05 - 1.4 ounces 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 pieces lightly with salt and pepper, then sauté for 3 to 4 minutes until lightly browned but not fully cooked.
02 - Add chopped onion, minced garlic, and diced bell pepper if using. Cook for 2 to 3 minutes until softened and fragrant.
03 - Stir in pepperoni slices 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 thoroughly, 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 the mozzarella and all Parmesan cheese. Top evenly with remaining mozzarella.
07 - Cover and cook for another 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 skillet, so cleanup is a five-minute rinse instead of a mountain of dishes.
  • It tastes like pizza night but fills you up like a real meal, with tender chicken and gooey cheese in every bite.
  • You can toss it together with pantry staples and whatever cheese is lurking in the back of the fridge.
02 -
  • Don't fully cook the chicken at the start—it finishes in the simmering sauce and stays juicy instead of turning rubbery.
  • Stir the pasta a couple of times while it simmers or the bottom layer will stick and scorch, ruining the whole pan.
  • If the liquid absorbs too fast and the pasta isn't done, add a splash more broth or water and keep cooking.
03 -
  • Use a deep skillet with a tight-fitting lid—shallow pans let too much steam escape and the pasta won't cook evenly.
  • Taste the sauce before adding the pasta and adjust the seasoning then; it's harder to fix once everything is mixed together.
  • Let the cheese rest for those two minutes at the end—it sets just enough to cling to the pasta instead of sliding off in a puddle.
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