Save The skillet was sizzling, the kitchen smelled like a pizzeria, and I realized I hadn't dirtied a single extra pot. This one-pan wonder came to life on a Wednesday night when I was too tired to juggle multiple burners but still craving something indulgent. The pepperoni curled at the edges, the chicken browned just right, and the pasta cooked in all that savory sauce without any babysitting. It felt like cheating, honestly. Now it's my go-to when I want big flavor with zero fuss.
I first made this for my kids on a rainy Friday when they were begging for pizza but I had no delivery money and no energy to make dough. I threw chicken, pepperoni, and rotini into a skillet with marinara and hoped for the best. They devoured it, cheese strings hanging from their chins, asking if this was pizza or pasta. I told them it was both, and they declared me a genius. It's been in rotation ever since.
Ingredients
- Boneless, skinless chicken breast: Cut it small so it cooks fast and stays tender, and don't worry about perfection since it finishes cooking with the pasta.
- Pepperoni: Use the good stuff if you can, it releases flavor into the sauce and gets a little crispy at the edges which is pure magic.
- Rotini pasta: The spirals catch all the sauce and cheese, making every bite satisfying, but penne or fusilli work just as well.
- Mozzarella cheese: Freshly shredded melts better than pre-shredded, but I won't judge you for taking the shortcut on a weeknight.
- Parmesan cheese: A little goes a long way for that salty, nutty depth that makes the whole dish sing.
- Marinara or pizza sauce: Use your favorite jarred brand or leftover homemade, just make sure it's thick and rich.
- Onion and garlic: These build the aromatic base and make your kitchen smell like an Italian grandmother is cooking.
- Red bell pepper: Optional but recommended for a pop of color and a hint of sweetness that balances the spice.
- Olive oil: Just enough to get the chicken and aromatics going without making the dish greasy.
- Italian herbs: Dried oregano, basil, and thyme bring that classic pizza vibe without any extra effort.
- Crushed red pepper flakes: A little heat wakes everything up, but leave it out if you're feeding picky eaters.
- Chicken broth: Low-sodium is best so you can control the salt, and it adds more flavor than plain water.
Instructions
- Brown the chicken:
- Heat olive oil in your largest skillet over medium heat and add the chicken pieces, seasoning them lightly with salt and pepper. Let them sizzle for 3 to 4 minutes, stirring occasionally, until they're golden on the outside but still a little pink inside.
- Soften the aromatics:
- Toss in the onion, garlic, and bell pepper if you're using it, and cook for 2 to 3 minutes until everything smells amazing and the onion turns translucent. Don't rush this step, the flavor starts here.
- Add the pepperoni:
- Stir in the pepperoni and let it cook for about a minute, just long enough for the edges to curl and release some of that spicy oil. This is when the kitchen starts to smell like a pizzeria.
- 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 by liquid. It might look crowded, but trust the process.
- Simmer until tender:
- Bring the whole pan to a gentle boil, then lower the heat, cover with a lid, and let it simmer for 12 to 14 minutes, stirring once or twice. The pasta will cook in the sauce and soak up all that flavor, just keep an eye on it so nothing sticks.
- Stir in the cheese:
- Mix in half the mozzarella and all the Parmesan, then scatter the rest of the mozzarella on top. Cover again and cook for 2 to 3 minutes until the cheese melts into gooey pools.
- Rest and serve:
- Take the pan off the heat and let it sit for 2 minutes so the sauce thickens a little. Sprinkle with extra herbs if you want, then dig in straight from the skillet.
Save One night I brought the skillet straight to the table and let everyone serve themselves, and it became a thing. There's something about eating from the pan that makes dinner feel less formal and more like a celebration. The cheese was still bubbling, the pepperoni glistened, and nobody complained about doing dishes. It wasn't just a meal, it was a moment we didn't have to work hard to enjoy.
Making It Your Own
This recipe is forgiving and loves a little improvisation. Swap the chicken for Italian sausage if you want more richness, or leave out the meat entirely and load up on mushrooms, olives, and sun-dried tomatoes for a vegetarian version. I've added spinach at the end for a pop of green, and sometimes I sprinkle crispy breadcrumbs on top for crunch. Use whatever pasta shape you have on hand, and don't be shy about adjusting the spice level to match your crowd.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days, and they taste even better the next day when the flavors have had time to meld. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce, or microwave in short bursts, stirring in between. The cheese might not be as stretchy, but the flavor will still be there. I've even eaten it cold straight from the fridge when I was too hungry to wait.
Pairing Suggestions
This dish is hearty enough to stand on its own, but a simple green salad with a tangy vinaigrette cuts through the richness beautifully. Garlic bread is always a crowd-pleaser, and I like to pour a glass of light red wine like Chianti or a crisp white if I'm feeling fancy. If you're feeding kids, lemonade or sparkling water with a squeeze of lime keeps things fun and refreshing.
- Toss a Caesar salad with shaved Parmesan and crunchy croutons for a classic pairing.
- Warm up some crusty bread to soak up every last bit of sauce from the pan.
- Pour a chilled glass of Pinot Grigio if you prefer white wine with your pasta.
Save This one-pan pizza pasta has saved more weeknights than I can count, and it never fails to make people smile. I hope it becomes a favorite in your kitchen too.
Common Questions
- → Can I use a different pasta than rotini?
Yes, penne or fusilli make excellent substitutes that hold sauce well while maintaining the dish's texture.
- → How do I prevent the pasta from sticking during cooking?
Stir occasionally while simmering and ensure there’s enough liquid to cover most of the pasta for even cooking.
- → Can I make this dish spicier?
Adding extra crushed red pepper flakes or using spicy pepperoni will enhance the heat without overpowering flavors.
- → Is there a substitute for chicken broth?
Water can be used, though chicken broth adds extra depth of flavor to the sauce and overall dish.
- → What’s the best way to melt the cheese evenly?
After stirring in the cheeses, cover and cook on low heat for a few minutes to allow them to melt smoothly and bubble.