Save I discovered this dish on a random Tuesday night when I had leftover chicken and a craving for pizza that wouldn't quit. Instead of ordering out, I grabbed a box of rotini and started throwing everything into one pan—sauce, cheese, pepperoni—and honestly, I was just hoping it would work. The first bite surprised me: it actually tasted like pizza, but better somehow, because it was warm and comforting and entirely mine.
My roommate walked in while I was stirring this together and the smell stopped her mid-sentence. She pulled up a stool and didn't leave the kitchen until we'd split the whole pan between us, sauce dripping everywhere, laughing about how we should patent this. That's when I knew I'd stumbled onto something special.
Ingredients
- Boneless, skinless chicken breast: Cut it into bite-sized pieces so it cooks evenly and becomes tender in the steam of the sauce.
- Pepperoni: Quartered slices release their oils and flavor into everything around them—this is your pizza authenticity.
- Rotini pasta: The shape traps sauce in every twist, so every bite tastes intentional.
- Shredded mozzarella cheese: Stir half of it in at the end to melt into the pasta, then top with the rest for those gorgeous bubbly pockets.
- Grated Parmesan cheese: This adds a sharp, salty depth that regular mozzarella can't deliver alone.
- Marinara or pizza sauce: Use whatever you'd put on actual pizza—trust your instincts here.
- Onion, garlic, and bell pepper: These soften into the sauce and build a flavor base that feels like it took hours, but didn't.
- Olive oil: Just enough to get everything browning without making it greasy.
- Italian herbs and red pepper flakes: The herbs keep it reminiscent of Italian cooking, and the flakes add a whisper of heat that builds as you eat.
- Chicken broth: This is your secret—it helps cook the pasta while keeping everything moist and flavorful.
Instructions
- Brown the chicken:
- Heat olive oil in your large skillet over medium heat and sear the chicken pieces until they pick up some color on the outside. They won't be cooked through yet, and that's exactly right.
- Build the flavor base:
- Add the onion, garlic, and bell pepper to the pan and let them soften for a few minutes until the kitchen smells undeniably good. You're not rushing this part.
- Introduce the pepperoni:
- A quick minute of cooking releases all those oils and flavors, turning your pan into something that smells like a pizzeria.
- Combine everything:
- Add the uncooked pasta, sauce, broth, herbs, and red pepper flakes to the pan, stirring until the pasta is mostly covered. It'll look like a lot, but trust the process.
- Let it simmer:
- Bring everything to a gentle boil, then reduce the heat and cover. Stir once or twice over the next 12 to 14 minutes as the pasta absorbs the liquid and becomes tender.
- Melt in the cheese:
- Stir half the mozzarella and all the Parmesan into the hot pasta, then scatter the remaining mozzarella on top. Cover for 2 to 3 minutes until it melts into those perfect gooey strands.
- Rest and serve:
- A 2-minute rest lets everything settle and the cheese firm up just enough to scoop without dripping everywhere.
Save I made this for my brother on his birthday, and he asked for seconds before he'd even finished his first bowl. That's the moment I realized food doesn't have to be complicated to feel special—it just has to be made with a little care and shared with people who matter.
Why This Works as a One-Pan Meal
The magic here is that the pasta cooks directly in the sauce and broth instead of in separate boiling water, which means the noodles absorb all the flavor instead of rinsing it down the drain. Your pan becomes both the cooking vessel and the serving dish, so the pasta never cools down enough to lose its texture. It's efficient and delicious at the same time.
Customizing to Your Taste
This dish is forgiving enough to bend to what you have on hand or what you're craving that day. Swap the rotini for penne or fusilli if that's what's in your pantry, or load it with extra vegetables like mushrooms, spinach, or sun-dried tomatoes if you want something heartier. The base stays the same, but the personality changes.
Serving and Storage Ideas
Serve this straight from the pan while it's still steaming, with a simple green salad on the side to cut through the richness. Leftovers keep for three days in the fridge and actually taste even better the next day when the flavors have had time to get to know each other. Reheat gently in a skillet over low heat with a splash of broth if it needs loosening up.
- A light red wine like Chianti pairs beautifully without overpowering the dish.
- If you like it spicier, double the red pepper flakes or use hot pepperoni from the start.
- Freshly torn basil on top adds a bright, summery finish if you have it.
Save This recipe reminds me that the best meals are the ones that feel effortless but taste like you cared. Make it tonight, and I promise someone will ask you for the recipe.
Recipe FAQ
- → Can I substitute the chicken with another protein?
Yes, you can replace chicken with sausage, ground beef, or a plant-based protein to suit your preference.
- → What type of pasta works best for this dish?
Rotini is ideal as its twists hold the sauce well, but penne or fusilli are great alternatives.
- → How can I make this dish spicier?
Add extra crushed red pepper flakes or use spicy pepperoni to enhance the heat.
- → Is it possible to prepare this meal vegetarian?
Omit the chicken and pepperoni, and consider adding vegetables like mushrooms or olives for flavor.
- → What’s the best way to ensure the pasta cooks evenly?
Stir the pan occasionally while simmering to prevent sticking and ensure the pasta absorbs the sauce evenly.