One-Pan Pizza Pasta (Printable)

A speedy one-pan meal blending chicken, pepperoni, rotini, and melted mozzarella for rich flavor and easy cleanup.

# Ingredient List:

→ Proteins

01 - 1 large boneless, skinless chicken breast, cut into bite-sized pieces (approximately 8.8 oz)
02 - 1 oz sliced pepperoni (about 30 slices), 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 ⅔ cups low-sodium chicken broth or water

# Steps:

01 - Heat olive oil in a large deep skillet over medium heat. Season chicken pieces lightly with salt and pepper. Sauté for 3 to 4 minutes until lightly browned but not fully cooked through.
02 - Add onion, garlic, and diced 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 crushed red pepper flakes. Stir thoroughly, ensuring pasta is mostly submerged in liquid.
05 - Bring to 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 shredded mozzarella and all grated Parmesan. Sprinkle remaining mozzarella on top.
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, which means you get to skip the guilt of a sink full of dishes.
  • It tastes like pizza night and pasta night had a delicious baby, ready in under thirty minutes.
  • The flavors are bold without being fussy—pepperoni, cheese, and sauce do most of the talking.
02 -
  • Don't cook the chicken all the way through in step one; it will keep cooking in the simmering liquid and you want it tender, not rubbery.
  • Stir the pasta once or twice while it simmers so nothing sticks to the bottom, but don't obsess over it—sometimes the slightly crispy bits on the pan are the best part.
03 -
  • Keep the heat medium to medium-low while simmering—a rolling boil can break apart the pasta and turn everything mushy instead of tender.
  • Taste as you go and adjust the seasoning; the sauce is already salty, so you might need less than you think, but sometimes a dash more really brings everything into focus.
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