Save I threw this together on a Wednesday night when the fridge was half-empty and everyone was hungry. The idea hit me while staring at leftover pepperoni and a jar of marinara: why not turn pizza into pasta? It worked better than I expected, and now it's the meal my kids request most often.
The first time I made this, my daughter walked into the kitchen and said it smelled like pizza delivery. She was so excited she set the table without being asked. My son ate two full servings and didn't even notice the bell peppers I snuck in. That's when I knew this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breast: Cut it small so it cooks quickly and blends into every bite without drying out.
- Pepperoni: The star of the show, adding that unmistakable pizza flavor and a little oil that flavors the whole dish.
- Rotini pasta: The spirals catch all the sauce and cheese, making every forkful satisfying and saucy.
- Mozzarella cheese: Use the good stuff if you can, it melts into gooey strings that make everything feel indulgent.
- Parmesan cheese: Adds a salty, nutty depth that rounds out the flavor beautifully.
- Marinara or pizza sauce: I prefer pizza sauce for authenticity, but marinara works just as well and is what I usually have on hand.
- Onion and garlic: These build the savory base, don't skip them or the dish will taste flat.
- Red bell pepper: Optional but worth it for a pop of color and a hint of sweetness that balances the richness.
- Olive oil: Just enough to get everything started without making it greasy.
- Italian herbs: Dried oregano and basil bring that classic pizza parlor vibe right into your kitchen.
- Crushed red pepper flakes: A little heat wakes everything up, but you can leave it out if your crew prefers mild.
- Chicken broth: Low-sodium is key so you control the salt, and it helps the pasta cook perfectly without getting mushy.
Instructions
- Brown the chicken:
- Heat the olive oil over medium heat and add the chicken pieces with a pinch of salt and pepper. Let them sizzle for a few minutes until they're lightly golden but still a bit pink inside.
- Soften the aromatics:
- Toss in the onion, garlic, and bell pepper if you're using it. Stir them around until they smell amazing and the onion turns translucent, about two or three minutes.
- Add the pepperoni:
- Stir in the pepperoni and let it cook for just a minute so it releases some of its flavorful oils into the pan.
- Combine pasta and liquids:
- Pour in the uncooked rotini, marinara, chicken broth, Italian herbs, and red pepper flakes. Give everything a good stir so the pasta is mostly covered by liquid.
- Simmer until tender:
- Bring it to a gentle boil, then turn the heat down low and cover the pan. Let it simmer for twelve to fourteen minutes, stirring once or twice, until the pasta is cooked through and most of the liquid has been absorbed.
- 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 cook for two or three minutes until the cheese is melted and bubbly.
- Rest and serve:
- Turn off the heat and let the pan sit for a couple of minutes so the sauce thickens up a bit. Serve it hot, maybe with a sprinkle of extra herbs if you're feeling fancy.
Save There's something about pulling the lid off that pan and seeing all that melted cheese that makes everyone gather around the stove. It's not fancy, but it feels special every single time. My husband once said it's better than takeout, and I don't think he was just being nice.
Customizing Your Pizza Pasta
You can swap rotini for penne or fusilli without any trouble, just keep an eye on the cooking time since different shapes absorb liquid at slightly different rates. If you want to sneak in more veggies, diced mushrooms or sliced olives fit right in with the pizza theme. For a spicier version, use hot Italian sausage instead of chicken or grab spicy pepperoni and crank up the red pepper flakes.
Serving Suggestions
This dish is hearty enough to stand alone, but a simple green salad with a tangy vinaigrette cuts through the richness perfectly. Garlic bread is always a hit, though honestly it's overkill given how filling the pasta already is. A glass of light red wine like Chianti or even a cold beer makes it feel like a real weeknight treat.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or microwave in short bursts and stir in between. The cheese won't be quite as stretchy the second time around, but the flavor is just as good.
- Add a little extra mozzarella on top when reheating for that fresh-melted effect.
- This freezes decently for up to a month, though the pasta can get a bit softer after thawing.
- Let it cool completely before storing to avoid condensation and sogginess.
Save This recipe has saved more weeknights than I can count, and it never gets old. I hope it becomes one of those easy wins in your kitchen too.