Description
This One-Pan Pizza Pasta combines all the flavors of your favorite pizza into a comforting pasta dish. Featuring tender chicken, savory pepperoni, and a blend of mozzarella and Parmesan cheeses, this easy and hearty meal cooks entirely in one skillet, making cleanup a breeze. Ready in just 30 minutes, it’s a perfect weeknight dinner to satisfy pizza cravings with a pasta twist.
Ingredients
Scale
Protein and Cheese
- 1 large boneless, skinless chicken breast, cut into bite-sized pieces
- 30 slices pepperoni, sliced or quartered
- 7 ounces shredded mozzarella cheese
- 1.4 ounces grated Parmesan cheese
Pasta and Sauce
- 10.5 ounces uncooked rotini pasta
- 2 cups marinara or pizza sauce
- 1â…” cups low-sodium chicken broth or water
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, diced (optional)
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Sauté Chicken: Heat olive oil in a large deep skillet over medium heat. Season chicken pieces with salt and black pepper. Add the chicken to the skillet and cook for 3 to 4 minutes until they are lightly browned but not fully cooked through.
- Cook Aromatics and Pepper: Add finely chopped onion, minced garlic, and diced red bell pepper to the skillet. Sauté for 2 to 3 minutes until the vegetables soften and release their fragrance.
- Add Pepperoni: Stir in the sliced or quartered pepperoni and cook for an additional 1 minute to let its flavors meld with the aromatics.
- Combine Pasta and Sauce: Add uncooked rotini pasta, marinara or pizza sauce, low-sodium chicken broth or water, dried Italian herbs, and crushed red pepper flakes into the skillet. Stir everything together ensuring the pasta is mostly submerged in the liquid.
- Simmer Pasta: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and simmer for 12 to 14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Incorporate Cheeses: Stir in half of the shredded mozzarella and all of the grated Parmesan cheese into the skillet. Then evenly top the dish with the remaining mozzarella cheese.
- Melt Cheese: Cover the skillet and cook for an additional 2 to 3 minutes until the cheese fully melts and becomes bubbly.
- Rest and Serve: Remove the skillet from heat and let the dish rest for 2 minutes. Garnish with additional herbs if desired before serving.
Notes
- For a vegetarian version, omit chicken and pepperoni and add vegetables such as mushrooms or zucchini.
- If you prefer a spicier dish, increase the crushed red pepper flakes.
- Use gluten-free pasta to make this recipe gluten free.
- Covering the skillet during simmering helps the pasta cook evenly and absorb flavors.
- Stir occasionally to prevent pasta from sticking to the bottom of the pan.
