One-Pan Pizza Pasta

I discovered this dish on a Tuesday night when I was standing in front of the fridge with twenty minutes and nothing but pasta on my mind. The chicken had been thawed, there was pepperoni left from last weekend, and somehow a jar of marinara caught my eye. What followed was one of those happy accidents where you throw everything into a single pan and walk away thinking you've made a terrible mistake—only to come back to something golden, bubbling, and impossibly good. My family still jokes about how I nearly burned down the kitchen trying to recreate it the next week.

The first time I made this for my neighbors, I was nervous about serving something so simple, so casual. But watching them take that first bite—the way their eyes went wide when they hit that melted mozzarella and discovered the pepperoni crispy at the edges—that's when I knew this wasn't just easy, it was genuinely memorable. One of them asked for the recipe before they'd even finished their plate, and I remember feeling oddly proud of my accidental creation.

Ingredients

• Boneless, skinless chicken breast: Cut it small enough to cook through quickly—I aim for bite-sized pieces so they're tender by the time the pasta is done.
• Pepperoni: This is your secret flavor bomb; don't skip it or substitute lightly, because those crispy edges are where the magic lives.
• Rotini pasta: The spirals catch sauce beautifully, but honestly, any short pasta shape will work if that's what you have on hand.
• Mozzarella and Parmesan: Use real cheese if you can—the pre-shredded stuff works in a pinch, but fresh shredded melts so much better and actually tastes like cheese.
• Marinara or pizza sauce: Pick one you actually like eating straight from the jar; this is the backbone of everything.
• Onion and garlic: These two aromatics are doing the heavy lifting here, building flavor while everything else is just along for the ride.
• Red bell pepper: Optional but worth it for color and a subtle sweetness that balances the spice.
• Chicken broth: This is what cooks the pasta right in the pan, so don't skimp on the amount or the pasta will dry out and turn to mush.
• Italian herbs and red pepper flakes: These wake up all the other ingredients and remind your mouth that yes, this is inspired by pizza.
• Olive oil: Just enough to get everything sizzling and keep things from sticking.

Instructions

Get the chicken started:

Pour olive oil into your large deep skillet and let it get hot over medium heat. Add the chicken pieces, salt, and pepper, then let them sit undisturbed for a minute so they can brown on the bottom—this is where flavor begins. Toss and cook for another few minutes until the outside is golden but the inside is still mostly raw; it'll finish cooking later.

Build the flavor base:

Add your onion, garlic, and bell pepper to the pan and let them soften for a couple minutes, stirring occasionally. Your kitchen will start to smell incredible right about now, and that's when you know you're on the right track.

Bring in the star:

Toss in the pepperoni and give it just a minute in the heat to release its oils and start crisping up around the edges.

Combine everything:

Add the uncooked pasta, marinara sauce, chicken broth, Italian herbs, and red pepper flakes all at once. Stir it well—really well—to break up any pasta clumps and make sure everything is mostly submerged in liquid. This moment feels a bit chaotic, but trust the process.

Let it simmer:

Bring the whole thing to a gentle boil, then turn the heat down to low, put the lid on, and let it bubble quietly for 12 to 14 minutes. Stir it once or twice so nothing sticks to the bottom, and watch for the pasta to turn tender and the liquid to mostly disappear. You want al dente pasta here, not mushy.

Add the cheese:

Once the pasta is cooked, stir in half the mozzarella and all the Parmesan, then scatter the rest of the mozzarella on top. Put the lid back on for 2 to 3 minutes and let the residual heat work its magic, turning everything into a melty, bubbling dream.

Finish and rest:

Remove from heat, take the lid off, and let it sit for 2 minutes before you dive in. This resting time lets everything settle and helps the cheese set just enough to serve without it being a complete avalanche.

Save

Last winter, I made this for my teenage nephew who claimed he was tired of "boring food." He came back for seconds, and then thirds, which I think is the highest compliment a picky eater can give. Now he texts me every couple months asking if I'm making it again, and somehow that simple one-pan dinner became this small tradition we share.

Why This Works as a Complete Meal

There's something deeply satisfying about a dish that comes together in one vessel without a sink full of pots to clean afterward. The pasta doesn't need a separate pot of boiling water, the sauce is already there, and the chicken cooks right alongside everything else, picking up all those flavors while it cooks through. By the time you're eating, you've got protein, carbs, vegetables, and cheese all in perfect harmony, which means you can genuinely call this dinner without needing to make anything else.

How to Make It Your Own

This recipe is forgiving enough to bend to what you have in your kitchen or what you're in the mood for. I've made it with penne when rotini wasn't around, thrown in mushrooms instead of bell pepper on nights when that felt right, and even added fresh basil at the end just because I had it sitting on my counter. The skeleton of the dish—pasta, sauce, cheese, and pepperoni—is solid enough that you can play around with the details without breaking anything.

Pairing and Serving Ideas

This dish doesn't need much backup, but a simple green salad alongside it brightens everything up and gives you something fresh to cut through the richness. A light red wine like Chianti works beautifully if you're feeling fancy, or honestly, a cold glass of anything is fine. I've learned that the best serving moment is right when the cheese is still bubbling, so don't let it sit around waiting—get it on plates while it's hot and happy.

• If you want extra vegetables, add them early so they have time to soften and absorb flavor.
• Leftovers reheat surprisingly well in a low oven, though the cheese won't be quite as gooey the second time around.
• Fresh herbs scattered on top at the very end—oregano, basil, or parsley—add a brightness that ties everything together.

Save

There's a reason I keep coming back to this recipe: it's honest food that tastes like more effort than it actually takes, which is the best kind of magic to pull off on a weeknight. Once you've made it once, it becomes the recipe you reach for when you want something reliable, delicious, and completely unfussy.

Recipe Guide

→ Can I use different pasta types?

Yes, penne or fusilli can be substituted for rotini without affecting the cooking process.

→ How do I make the dish spicier?

Use spicy pepperoni and add extra crushed red pepper flakes during cooking.

→ What are good alternatives to bell pepper?

Mushrooms or olives can be used as substitutes to add different flavors and textures.

→ Is it necessary to let the dish rest before serving?

Resting for a couple of minutes helps the flavors meld and the dish to set slightly for easier serving.

→ Can I prepare this dish ahead of time?

It's best enjoyed fresh, but leftovers can be stored refrigerated and gently reheated.

→ What can I serve alongside this pasta?

A green salad and a light red wine like Chianti complement the flavors beautifully.