One-Pan Pizza Pasta (Printable Version)

Savory pasta with chicken, pepperoni, mozzarella, and Italian herbs cooked all in one pan for simplicity.

# What You'll Need:

→ Proteins

01 - 1 large boneless, skinless chicken breast, 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 - 1.5 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. Add chicken pieces, season with salt and pepper, and sauté for 3 to 4 minutes until lightly browned but not fully cooked.
02 - Add onion, garlic, and red bell pepper (if using). Cook for 2 to 3 minutes until softened and fragrant.
03 - Stir in pepperoni and cook for 1 minute to release flavor.
04 - Add uncooked rotini, marinara sauce, chicken broth, dried Italian herbs, and red pepper flakes. Stir well to combine, ensuring pasta is mostly submerged.
05 - Bring 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 of the Parmesan cheese. Top with remaining mozzarella.
07 - Cover and cook for 2 to 3 minutes until cheese is melted and bubbly.
08 - Remove from heat and let rest for 2 minutes before serving. Garnish with extra herbs if desired.

# Expert Advice:

01 -
  • Everything happens in one pan—no pots, no colanders, just delicious and minimal cleanup.
  • It tastes like pepperoni pizza and comforting pasta had a beautiful collision on your plate.
  • Twenty minutes from start to finish means weeknight dinners actually happen without the stress.
02 -
  • Don't skip the 2-minute rest at the end—it lets the cheese firm up slightly so you get those satisfying stretchy pulls instead of a soupy mess.
  • Stir the pasta once or twice as it simmers; if you don't, the bottom layer will stick and scorch slightly, which changes the flavor in a way you won't like.
  • The uncooked pasta absorbs liquid as it cooks, which is why you need the broth—it's not a soup, but it's not dry either, and that balance is everything.
03 -
  • If your pan doesn't have a lid, cover it tightly with aluminum foil to trap steam and cook the pasta evenly—this makes a real difference in the final texture.
  • Use low-sodium broth so you can control the salt level; between the sauce, cheese, and pepperoni, it's easy to oversalt without realizing.
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