Save to Pinterest I threw this together on a Wednesday night when the fridge was nearly empty and everyone was cranky. The idea hit me while staring at leftover pepperoni and a jar of marinara: what if pizza could happen in a skillet with pasta instead of dough? Twenty minutes later, my kids were scraping their bowls clean, and I realized I'd accidentally created our new weeknight MVP.
The first time I made this for my neighbor, she stood in my kitchen watching the cheese melt and said it smelled like Friday night at a pizza parlor. She took the recipe home that night, and now she texts me every few weeks to tell me her kids asked for pizza pasta again. It's become our little shared secret for nights when cooking feels hard but giving up feels worse.
Ingredients
- Boneless, skinless chicken breast: Cut it small so it cooks fast and stays tender, and don't worry about browning it all the way since it finishes in the sauce.
- Pepperoni: Use the good stuff if you can, the kind that curls and crisps at the edges and releases a little spicy oil into the pan.
- Rotini pasta: The spirals grab onto all that sauce and cheese, but penne or fusilli work just as well if that's what you have.
- Shredded mozzarella: Low-moisture mozzarella melts into those perfect stretchy strings, and I always shred it myself because pre-shredded never melts quite the same.
- Parmesan: A handful of the real grated stuff adds a salty, nutty backbone that makes the whole dish taste more grown-up.
- Marinara or pizza sauce: I reach for pizza sauce when I want it sweeter and a little thicker, but marinara works beautifully too.
- Onion and garlic: These two are non-negotiable for me, they build the flavor foundation and make your kitchen smell like an Italian grandmother lives there.
- Red bell pepper: Totally optional, but it adds a pop of color and a hint of sweetness that balances the spice.
- Olive oil: Just enough to get everything started without making it greasy.
- Italian herbs and red pepper flakes: Dried oregano and basil bring the pizza vibe, and the flakes give it a gentle kick that sneaks up on you.
- Chicken broth: This is what cooks the pasta right in the pan, so use low-sodium or you'll end up with something too salty to fix.
Instructions
- Brown the chicken:
- Heat your olive oil over medium heat and toss in the chicken with a pinch of salt and pepper. Let it sizzle for a few minutes until it's golden on the outside, even if it's still a little pink inside.
- Soften the aromatics:
- Add the onion, garlic, and bell pepper if you're using it, and stir everything around until your kitchen smells amazing and the veggies start to soften. This takes about two or three minutes and sets the stage for everything else.
- Toss in the pepperoni:
- Stir the pepperoni slices into the pan and let them sizzle for just a minute. You'll see them start to release their oils and get a little crispy at the edges.
- Add pasta, sauce, and broth:
- Dump in the uncooked rotini, pour over the marinara and chicken broth, then sprinkle in the Italian herbs and red pepper flakes. Stir it all together so the pasta is mostly covered by liquid, and don't worry if it looks soupy at first.
- Simmer until tender:
- Bring everything to a gentle boil, then turn the heat down low and cover the pan. Let it simmer for twelve to fourteen minutes, stirring once or twice, until the pasta is tender and most of the liquid has disappeared into something saucy and thick.
- Stir in the cheese:
- Mix in half the mozzarella and all the Parmesan, then scatter the rest of the mozzarella over the top. Cover the pan again and let it sit for two or three minutes until the cheese melts into gooey, bubbly perfection.
- Rest and serve:
- Pull the pan off the heat and let it sit for a couple of minutes so the sauce thickens up and clings to the pasta. Serve it straight from the skillet if you want to feel like a rustic Italian cook.
Save to Pinterest One night my husband came home late and reheated a bowl of this in the microwave. He stood at the counter eating it straight from the bowl, and when I asked if it was good cold, he said it was better than half the takeout we'd been ordering. That's when I knew this recipe had officially earned its place in our rotation.
Switching Up the Protein
If chicken isn't your thing, try Italian sausage squeezed out of its casing and crumbled into the pan, or skip the meat entirely and load it up with mushrooms and olives for a vegetarian version that still feels hearty. I've even used leftover rotisserie chicken when I was too tired to cut raw meat, and it worked perfectly as long as I added it toward the end so it didn't dry out.
Making It Ahead
This reheats beautifully, so I sometimes make a double batch and pack the leftovers into containers for lunch the next day. It thickens up in the fridge, so add a splash of broth or water when you reheat it, and it'll loosen right back up into something creamy and saucy. You can also assemble everything up to the simmering step, then cover and refrigerate it for a few hours before finishing it off on the stove.
Serving and Pairing Ideas
I like to serve this with a simple green salad dressed in lemon and olive oil, something crisp and bright to cut through all that cheese. A basket of garlic bread on the side turns it into a full-on comfort feast, and a glass of Chianti or Sangiovese makes it feel a little fancy even though you're eating out of a skillet.
- Sprinkle fresh basil or parsley over the top right before serving for a pop of color and freshness.
- Add a handful of sliced black olives or sun-dried tomatoes if you want more pizza toppings in the mix.
- Leftovers are excellent cold straight from the fridge at midnight, no judgment.
Save to Pinterest This is the kind of recipe that saves you on nights when everything feels like too much, when you need something warm and cheesy and satisfying without a lot of fuss. I hope it becomes one of those dishes you reach for again and again, the way it has for me.
Recipe FAQs
- → Can I substitute the rotini with other pasta types?
Yes, penne or fusilli work well as alternatives, maintaining similar cooking times and texture.
- → How do I make the dish spicier?
Use spicy pepperoni and add extra crushed red pepper flakes during cooking for a bolder flavor.
- → Is it necessary to use chicken broth in the cooking liquid?
Chicken broth adds extra richness, but water can be used as a substitute with good results.
- → Can I prepare this meal without bell pepper?
Yes, bell pepper is optional and may be replaced with mushrooms or olives for different flavors.
- → How do I ensure the cheese melts perfectly?
Adding half the mozzarella and Parmesan, then topping with remaining mozzarella, and covering the pan allows even, melted cheese without burning.