One-Pan Pizza Pasta (Printable Copy)

A savory blend of chicken, pepperoni, rotini, and melted cheese cooked together in one pan.

# What You Need:

→ Proteins

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

→ Pasta

03 - 10.5 oz uncooked rotini pasta

→ 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

# How to Make:

01 - Heat olive oil in a large deep skillet over medium heat. Add chicken pieces, season lightly with salt and pepper, and sauté for 3 to 4 minutes until lightly browned but not fully cooked.
02 - Add finely chopped onion, minced garlic, and diced red bell pepper if using. Cook for 2 to 3 minutes until softened and fragrant.
03 - Stir in pepperoni and cook for an additional 1 minute.
04 - Add uncooked rotini, marinara sauce, chicken broth, dried Italian herbs, and crushed red pepper flakes if desired. Stir well to combine and ensure pasta is mostly submerged in liquid.
05 - Bring mixture to a gentle boil. 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 shredded mozzarella and all grated Parmesan. Top with remaining mozzarella.
07 - Cover and cook for 2 to 3 minutes more, until cheese is melted and bubbly.
08 - Remove from heat and let rest for 2 minutes before serving. Garnish with additional herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is done before you even sit down to eat.
  • The pasta absorbs the sauce as it cooks, making every bite deeply flavorful and satisfying.
  • It tastes like pizza and pasta had a delicious baby, with gooey cheese and crispy pepperoni in every forkful.
  • You can have dinner on the table in half an hour, even on your busiest nights.
02 -
  • Don't skip covering the pan during the simmer, or the pasta will cook unevenly and the liquid will evaporate too fast.
  • Stir once or twice while the pasta cooks to prevent sticking, but don't overdo it or you'll break up the rotini.
  • If the sauce looks too thick before the pasta is tender, add a splash more broth or water and keep simmering.
03 -
  • Shred your own mozzarella from a block for the stretchiest, meltiest cheese that doesn't clump.
  • Let the pepperoni crisp up a little in the pan before adding the liquid, it adds texture and deeper flavor.
  • If you like extra sauciness, add an extra half cup of marinara and a splash more broth at the start.
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