One-Pan Pizza Pasta (Printable)

Tender chicken, spicy pepperoni, and rotini cooked together with mozzarella in a single pan.

# What You 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 oz rotini pasta (uncooked)

→ 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 It:

01 - Heat olive oil in a large deep skillet over medium heat. Add chicken pieces, season with salt and pepper, and sauté for 3–4 minutes until lightly browned but not fully cooked.
02 - Add chopped onion, minced garlic, and diced bell pepper if using. Cook for 2–3 minutes until softened and fragrant.
03 - Stir in pepperoni slices and cook for 1 minute.
04 - Add uncooked rotini, marinara sauce, chicken broth, dried Italian herbs, and red pepper flakes. Stir well to combine, ensuring pasta is mostly submerged in liquid.
05 - Bring to a gentle boil, reduce heat to low, cover, and simmer for 12–14 minutes, stirring occasionally until pasta is al dente and most liquid is absorbed.
06 - Stir in half the mozzarella and all Parmesan cheese. Top with remaining mozzarella.
07 - Cover and cook for 2–3 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, which means minimal cleanup and maximum flavor buildup from the bottom.
  • It tastes like pizza night and pasta night had a delicious collision, and your kitchen smells incredible while it cooks.
  • Even if you're not confident in the kitchen, the method is forgiving and nearly impossible to mess up.
02 -
  • Don't skip stirring the pasta once or twice during cooking; it prevents sticking and ensures even cooking, something I learned after my first batch turned slightly clumpy on the bottom.
  • If your liquid runs dry before the pasta is tender, add a splash more broth or even water—the pasta needs to stay moist to cook properly.
03 -
  • Use a deep skillet or sauté pan with a lid, which ensures the pasta cooks evenly and the steam helps things along.
  • Taste the pasta a minute or two before you think it's done; this way you catch it at al dente rather than accidentally overcooking it.
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