One-Pan Pizza Pasta (Printable)

Quick dish with chicken, pepperoni, rotini pasta, and melted mozzarella cooked together in one pan.

# What You’ll Need:

→ Proteins

01 - 1 large boneless, skinless chicken breast, approx. 8.8 oz, cut into bite-sized pieces
02 - 1.1 oz pepperoni, sliced or quartered

→ Pasta

03 - 10.6 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 2/3 cups low-sodium chicken broth or water

# How To Make:

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 red bell pepper if using. Cook for 2 to 3 minutes until softened and fragrant.
03 - Stir in pepperoni and cook for one minute to release flavors.
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 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 liquid is mostly absorbed.
06 - Stir in half the mozzarella and all Parmesan cheese. Top with remaining mozzarella.
07 - Cover and cook for an additional 2 to 3 minutes until cheese is melted and bubbly.
08 - Remove from heat and let rest for 2 minutes. Garnish with extra herbs as desired before serving.

# Top Suggestions:

01 -
  • Everything cooks in one pan, so theres no juggling boiling water and sauté pans while someone asks you to find their missing shoe.
  • It tastes like pizza night without the delivery wait or the stack of greasy boxes.
  • The pasta soaks up all the sauce and pepperoni oil as it cooks, which makes every bite ridiculously flavorful.
  • You can toss in whatever pizza toppings your family actually likes, no arguments required.
02 -
  • Dont skip the resting step at the end. I used to serve it immediately and the sauce would be too loose and runny.
  • If the pasta looks dry halfway through cooking, add a splash more broth or water. Different pasta brands absorb liquid at different rates.
  • Stir gently when you check on it. If you stir too hard or too often, the pasta can break up and turn mushy.
03 -
  • Use a deep skillet or sauté pan with a lid. A shallow pan will overflow and make a mess when the liquid boils.
  • Taste the pasta after 12 minutes. If its still firm, give it another 2 minutes covered, checking every minute until its just right.
  • Let the cheese melt with the lid on and the heat off. This keeps it from getting greasy or separating.
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