Pin it I threw this together on a Wednesday night when the fridge was almost empty and nobody wanted leftovers. The idea hit me while staring at a half-bag of rotini and some pepperoni meant for school lunches. What if pizza could happen in a pasta pan? Twenty minutes later, my kids were scraping the skillet clean, and I realized I'd accidentally created our new weeknight MVP.
The first time I made this, my youngest declared it better than actual pizza, which felt like a small parenting victory. My partner wandered into the kitchen halfway through because the smell of browning chicken and garlic made the whole house feel like an Italian restaurant. Now it shows up on our table at least twice a month, usually when Im too tired to think but still want everyone to feel fed and happy.
Ingredients
- Boneless, skinless chicken breast: I cut mine into small, bite-sized chunks so they cook fast and stay tender. If youre in a rush, you can use pre-cooked rotisserie chicken and just stir it in at the end.
- Pepperoni: This is where the pizza magic lives. I quarter the slices so they distribute better and crisp up a little at the edges. Spicy pepperoni makes it even better if your crew can handle the heat.
- Rotini pasta: The spirals grab onto all the sauce and melted cheese. Penne or fusilli work just as well if thats what you have open in the pantry.
- Mozzarella cheese: I use the pre-shredded kind because life is short, but if you grate your own it melts even smoother and doesnt clump.
- Parmesan cheese: Adds that salty, nutty depth. Freshly grated is worth it here.
- Marinara or pizza sauce: I keep jarred sauce on hand for nights like this. Pick one you actually like eating straight from the spoon.
- Onion and garlic: These build the flavor base. I mince the garlic fine so it melts into the sauce and nobody picks it out.
- Red bell pepper: Optional, but it adds a little sweetness and makes the dish look more colorful. Sometimes I skip it, sometimes I throw in mushrooms instead.
- Olive oil: Just enough to get the chicken browning and keep everything from sticking.
- Italian herbs and red pepper flakes: Dried herbs are perfect here. The red pepper flakes are optional, but I always add them because I like a little tingle.
- Chicken broth: This is what cooks the pasta. Low-sodium gives you control over the salt. Water works in a pinch, but broth makes it richer.
Instructions
- Brown the chicken:
- Heat the olive oil over medium heat until it shimmers. Add the chicken, season with salt and pepper, and let it sizzle for 3 to 4 minutes. It doesnt need to be fully cooked yet, just golden on the outside.
- Soften the aromatics:
- Toss in the onion, garlic, and bell pepper if youre using it. Stir everything around for 2 to 3 minutes until the kitchen smells amazing and the onion turns translucent.
- Add the pepperoni:
- Stir in the pepperoni and let it cook for about a minute. Youll see it start to release some of that spicy, smoky oil into the pan.
- Build the base:
- Pour in the uncooked rotini, marinara sauce, chicken broth, Italian herbs, and red pepper flakes. Stir well so the pasta is mostly covered by liquid.
- Simmer until tender:
- Bring it to a gentle boil, then lower the heat, cover the pan, and let it simmer for 12 to 14 minutes. Stir once or twice so nothing sticks, and watch the pasta turn tender as it soaks up all that flavor.
- Melt in the cheese:
- Stir in half the mozzarella and all the Parmesan, then sprinkle the rest of the mozzarella on top. Cover again and let it sit for 2 to 3 minutes until the cheese melts into gooey, bubbly perfection.
- Rest and serve:
- Pull the pan off the heat and let it rest for 2 minutes. This helps the sauce thicken up just a little more before you dig in.
Pin it One Saturday afternoon, I made a double batch of this for a potluck and watched it disappear in under ten minutes. A neighbor asked if I catered, and I just laughed and said it was survival cooking that accidentally turned into something I was proud to share. That moment reminded me that the best recipes arent always the fancy ones, theyre the ones that make people lean back in their chairs and sigh with satisfaction.
What to Serve Alongside
This dish is hearty enough to stand alone, but I usually set out a simple green salad with vinaigrette and some crusty bread for soaking up any extra sauce. If Im feeling fancy, I open a bottle of Chianti or a light red that wont fight with the pepperoni. Garlic bread also makes an appearance when I want to pretend its pizza night for real.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. I reheat individual portions in the microwave with a damp paper towel on top to keep the pasta from drying out. You can also warm it gently in a skillet with a tablespoon of water or broth, stirring until its heated through. The cheese might not be quite as stretchy the second day, but the flavor somehow gets even better.
Ways to Make It Your Own
This recipe loves customization. Swap the chicken for Italian sausage if you want something richer, or leave out the meat entirely and load it up with sautéed mushrooms, olives, and spinach for a vegetarian version. Sometimes I add a handful of fresh basil at the end or a drizzle of balsamic glaze for a little extra brightness.
- Try using spicy Italian sausage instead of chicken for a deeper, smokier flavor.
- Toss in sliced black olives, sun-dried tomatoes, or artichoke hearts for a Mediterranean twist.
- Finish with fresh basil, a sprinkle of red pepper flakes, or a drizzle of good olive oil right before serving.
Pin it This is the kind of meal that turns a regular Tuesday into something that feels a little special, without any extra effort or fancy ingredients. I hope it becomes one of those recipes you reach for when you need comfort, speed, and a pan everyone fights over.
Recipe FAQs
- → Can I use another pasta instead of rotini?
Yes, penne or fusilli are great alternatives that cook similarly and hold sauce well.
- → How can I make the dish spicier?
Increase the amount of red pepper flakes and opt for spicy pepperoni to add more heat.
- → Can I omit the bell pepper?
Absolutely. You can leave it out or replace it with mushrooms or olives for different flavors.
- → What is the best cooking pan to use?
A large deep skillet or sauté pan with a lid works best to ensure even cooking and easy simmering.
- → Is it necessary to use both mozzarella and Parmesan cheese?
Using both adds creaminess and a sharp, nutty flavor, but you can adjust cheeses to taste or availability.
- → How do I know when the pasta is done?
Cook until pasta is al dente, tender but still slightly firm to bite. Check by tasting near the end of simmering.