One-Pan Pizza Pasta (Print Version)

A savory one-pan meal with chicken, pepperoni, rotini pasta, and melted mozzarella cheese.

# Components:

→ Proteins

01 - 1 large boneless, skinless chicken breast, diced (about 8.8 oz)
02 - 30 slices pepperoni, sliced or quartered (about 2.8 oz)

→ Pasta

03 - 10.5 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

# Directions:

01 - Heat olive oil in a large deep skillet over medium heat. Add diced chicken, season with salt and black pepper, and sauté for 3 to 4 minutes until lightly browned but not fully cooked.
02 - Add chopped onion, minced garlic, and diced bell pepper if using. Cook for 2 to 3 minutes until softened and fragrant.
03 - Stir in pepperoni slices and cook for 1 minute to release flavor.
04 - Add uncooked rotini, marinara sauce, chicken broth, dried Italian herbs, and crushed red pepper flakes if using. Stir well to ensure pasta is mostly submerged.
05 - Bring mixture to a gentle boil. 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 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 before serving. Garnish with extra herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you're not stuck washing a mountain of dishes afterward.
  • It tastes like pizza and pasta had a delicious baby, with all the melty cheese and pepperoni you crave.
  • Dinner is on the table in thirty minutes, even on your most chaotic evenings.
  • Kids actually eat it without complaining, which is a miracle in itself.
02 -
  • Don't skip the resting time at the end, it lets the sauce cling to the pasta instead of pooling at the bottom.
  • If the pasta looks dry while simmering, add a splash more broth or water and stir gently.
  • Use low-sodium broth or the whole dish can end up way too salty, especially with the pepperoni and cheese.
03 -
  • If you shred your own mozzarella from a block, it melts better and doesn't clump like the pre-shredded stuff.
  • Stir gently when the pasta is cooking so you don't break up the rotini or scrape the bottom of the pan.
  • Taste before serving and adjust the salt, sometimes the pepperoni and cheese bring enough on their own.
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