Save I threw this together on a Tuesday night when my fridge was nearly empty and my patience even thinner. The idea hit me while staring at leftover pepperoni and half a box of rotini: what if pizza didn't need dough? Twenty minutes later, I was scraping the pan clean, astonished that something so simple could taste so indulgent. It's become my go-to when I want comfort without the commitment of multiple pots cluttering the sink.
The first time I made this for friends, I worried it would seem too casual, almost like I hadn't tried. But watching them go back for seconds, cheese stretching from the pan, I realized that sometimes the best meals are the ones that don't try too hard. One friend still texts me asking for the recipe whenever she's having a rough week.
Ingredients
- Boneless, skinless chicken breast: Cut it small so it cooks fast and mingles with every bite; I learned the hard way that big chunks stay bland.
- Pepperoni: This is where the pizza magic lives, releasing its oils and spice as it warms, so don't skimp or substitute with something mild.
- Rotini pasta: The spirals catch sauce and cheese beautifully, turning each forkful into a little flavor pocket.
- Mozzarella cheese: Shred it yourself if you can; pre-shredded works, but fresh melts into those gorgeous, stretchy strings.
- Parmesan cheese: Adds a salty, nutty backbone that makes the whole dish feel more grown-up.
- Marinara or pizza sauce: Use one you'd actually enjoy eating straight from the jar, because its flavor will be front and center.
- Onion and garlic: These build the aromatic base, softening into sweetness that balances the pepperoni's punch.
- Red bell pepper: Optional, but it adds a pop of color and a subtle sweetness that keeps things interesting.
- Olive oil: Just enough to get everything started without making the dish greasy.
- Italian herbs and red pepper flakes: Layer in warmth and a gentle heat that builds as you eat.
- Chicken broth: Helps the pasta cook while adding depth; water works too, but broth makes it richer.
Instructions
- Sear the chicken:
- Heat olive oil over medium heat and add the chicken, seasoning lightly with salt and pepper. Let it sizzle for 3 to 4 minutes, turning once, until golden but still a little pink inside.
- Build the aromatics:
- Toss in the onion, garlic, and bell pepper, stirring until they soften and smell sweet, about 2 to 3 minutes. This is the moment your kitchen starts to feel alive.
- Add the pepperoni:
- Stir it in and let it cook for a minute, releasing those spicy oils that will coat everything. You'll see little beads of orange oil appear, that's exactly what you want.
- Combine pasta and liquids:
- Pour in the uncooked rotini, marinara, broth, Italian herbs, and red pepper flakes, stirring to make sure the pasta is mostly covered. It'll look crowded, but trust the process.
- Simmer until tender:
- Bring it to a gentle boil, then reduce the heat, cover, and let it cook for 12 to 14 minutes, stirring once or twice. The pasta will drink up the sauce and turn tender, with just enough liquid left to keep it saucy.
- Melt in the cheese:
- Stir in half the mozzarella and all the Parmesan, then scatter the rest of the mozzarella on top. Cover again and cook for 2 to 3 minutes until it melts into gooey, bubbling pools.
- Rest and serve:
- Pull the pan off the heat and let it sit for 2 minutes so the cheese sets just a bit. Garnish with extra herbs if you're feeling fancy, then dig in while it's still steaming.
Save There was one evening when my sister called mid-cook, stressed about her own dinner disaster, and I just put her on speaker while I stirred. By the time the cheese melted, she'd calmed down, and I realized this recipe had become more than food. It's the kind of dish that keeps you company, filling the kitchen with warmth and the promise that everything will turn out okay.
How to Make It Your Own
Swap the chicken for Italian sausage if you want a richer, fattier bite, or leave out the meat entirely and load up on mushrooms and olives for a vegetarian version. I've also used penne when I'm out of rotini, and it works just as well. If you like things spicy, double the red pepper flakes and use hot pepperoni; if you're cooking for kids, dial it back and let them sprinkle their own at the table.
What to Serve Alongside
A crisp green salad with a lemony vinaigrette cuts through the richness beautifully, and garlic bread, while a bit redundant, is always welcome at my table. I've also poured a light Chianti or Pinot Noir, which picks up the tomato and herbs without overwhelming the pepperoni. On lazy nights, though, I just eat it straight from the pan with a fork and call it done.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they actually taste even better the next day after the flavors have had time to meld. Reheat gently in a skillet with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring in between. I've never had leftovers last long enough to freeze, but I imagine it would hold up fine for a month if you're the planning type.
- Cover tightly to prevent the pasta from drying out in the fridge.
- Add a little extra mozzarella when reheating for that fresh-melted-cheese experience.
- Avoid reheating more than once; the pasta can turn mushy and the chicken loses its tenderness.
Save This dish has saved more weeknights than I can count, turning chaos into comfort with nothing more than a single pan and a handful of pantry staples. I hope it does the same for you.
Recipe FAQs
- → What type of pasta works best for this dish?
Rotini is ideal due to its shape, which holds the sauce well, but penne or fusilli are great substitutes if preferred.
- → Can I adjust the spice level in this dish?
Yes, adding extra crushed red pepper flakes and using spicy pepperoni will increase the heat to your liking.
- → How do I ensure the chicken stays tender?
Cook the chicken over medium heat until lightly browned but not fully cooked before adding other ingredients, allowing it to finish cooking gently in the sauce.
- → Is there a way to make this dish vegetarian?
Substitute chicken and pepperoni with vegetables like mushrooms or olives and use vegetable broth instead of chicken broth.
- → What’s the best way to melt the cheese evenly?
Cover the pan and cook on low heat for a few minutes after adding the cheese, allowing it to melt and become bubbly.