Pin It I threw this together on a Tuesday night when the fridge was half-empty and my brain was fully exhausted. The idea hit me while staring at leftover pepperoni and a jar of marinara: why not just toss everything into one pan and see what happens? Twenty minutes later, I was scraping the skillet clean with a piece of garlic bread, wondering why I'd ever bothered with multiple pots. It tasted like pizza and pasta had a baby, and that baby was delicious.
The first time I made this for my neighbor's kids, they kept asking if we ordered takeout. I had to show them the dirty skillet as proof. One of them peeked inside and said it looked like magic happened in there, which is about the highest compliment a nine-year-old can give. Now they ask for pizza pasta whenever they come over, and I pretend its a huge effort when really its just me dumping things into a pan and setting a timer.
Ingredients
- Boneless, skinless chicken breast: Cut it small so it cooks fast and stays tender; I learned the hard way that big chunks turn rubbery.
- Pepperoni: Use the good stuff if you can, the cheap kind sometimes tastes like spiced rubber, and quartering the slices helps them mix in better.
- Rotini pasta: The spirals grab onto all the sauce and cheese, making every bite ridiculously satisfying.
- Mozzarella and Parmesan: Shred your own if possible, pre-shredded cheese has that anti-caking powder that makes it melt weird.
- Marinara or pizza sauce: I use whatever jar is open in my fridge, but pizza sauce gives it that extra oregano punch.
- Onion, garlic, and bell pepper: The holy trinity of not-boring pasta, and the bell pepper adds a sweet crunch that balances the spice.
- Olive oil: Just enough to keep the chicken from sticking and to coax out the garlic flavor.
- Italian herbs and red pepper flakes: Dried herbs are fine here, and the flakes are optional but highly recommended if you like a little heat.
- Chicken broth: Low-sodium is key because the pepperoni and cheese already bring plenty of salt.
Instructions
- Brown the chicken:
- Heat the oil until it shimmers, then add the chicken in a single layer. Let it sizzle undisturbed for a minute before stirring, you want a little color on it.
- Soften the aromatics:
- Toss in the onion, garlic, and bell pepper, stirring until your kitchen smells like an Italian restaurant. It takes about two or three minutes.
- Add the pepperoni:
- Stir it in and let it crisp just slightly, releasing those spicy oils into the pan.
- Combine pasta and liquids:
- Dump in the uncooked rotini, sauce, broth, herbs, and pepper flakes, then stir everything together. Make sure the pasta is mostly covered by liquid or it wont cook evenly.
- Simmer until tender:
- Bring it to a gentle boil, then lower the heat, cover, and let it bubble away for twelve to fourteen minutes. Stir once or twice so nothing sticks to the bottom.
- Melt 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 melt into gooey perfection, about two or three minutes.
- Rest and serve:
- Pull it off the heat and let it sit for a couple of minutes. The sauce will thicken up and cling to the pasta better that way.
Pin It One night I served this to a friend who swore she didnt like one-pot meals because they always tasted like mush. She went back for seconds, then admitted maybe she just hadnt tried the right recipe. I didnt gloat out loud, but I definitely gloated internally while she scraped her bowl clean.
Swaps and Substitutions
Rotini is my favorite here, but penne or fusilli work just as well, and I have even used broken lasagna noodles in a pinch. If you want to skip the chicken, Italian sausage crumbled up is phenomenal, or just go full vegetarian and load it up with mushrooms, olives, and zucchini. Swap mozzarella for provolone if you want a sharper bite, or use a dairy-free cheese if that is your situation, it melts fine as long as you give it a little time under the lid.
What to Serve Alongside
This is rich and cheesy, so I usually pair it with something light and crisp, like a simple arugula salad with lemon vinaigrette or some roasted broccoli tossed in garlic. Garlic bread is amazing for mopping up the extra sauce, and if you are feeling fancy, a glass of Chianti or a cold beer makes it feel like a real dinner party. Sometimes I just serve it straight from the skillet with a stack of napkins and call it a night.
Storage and Reheating
Leftovers keep in the fridge for about three days in an airtight container, and they reheat beautifully in a skillet with a splash of water or broth to loosen things up. The microwave works too, but the texture is better on the stovetop. I have never tried freezing it because it never lasts long enough, but I imagine it would hold up fine if you let it cool completely first and store it in a freezer-safe container.
- Add a handful of fresh basil or parsley right before serving for a pop of color and freshness.
- If you like it extra cheesy, keep a little bowl of grated Parmesan on the table for sprinkling.
- Leftover pizza pasta makes a killer lunch the next day, cold or reheated.
Pin It This recipe has saved me on more rushed weeknights than I can count, and it always delivers that cozy, satisfying feeling you get from good comfort food. I hope it becomes one of those dishes you make without thinking, the kind that just works every single time.
Recipe FAQs
- → Can I substitute the rotini with other pasta types?
Yes, penne or fusilli work well as alternatives and maintain the dish’s texture and flavor absorption.
- → How can I add more spice to the dish?
Include extra red pepper flakes and use spicy pepperoni to enhance the heat level according to taste.
- → Is it possible to omit the bell pepper?
Absolutely. You can skip the bell pepper or replace it with mushrooms or olives for different flavor and texture.
- → What type of pan is best for cooking this dish?
A large, deep skillet or sauté pan with a lid ensures even cooking and is ideal for simmering the pasta and sauce together.
- → Can I prepare this dish in advance?
It’s best served fresh, but leftovers can be refrigerated and gently reheated, adding a splash of broth to restore moisture.