Go Back
+ servings

One Pan Pepperoni Pizza Pasta

3 from 2 votes
One Pan Pepperoni Pizza Pasta let's you enjoy the taste of your pasta and pizza favorites in the same dish! Spicy pepperoni, velvety pasta and oozing melted cheese makes this 30 minute recipe an easy choice to add to your favorites!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 669

Click highlighted ingredients to buy them!


  • 1 Tablespoon olive oil
  • 1 - 1 1/2 pounds chicken thighs, boneless, skinless thighs, cut into bite size pieces
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup green pepper, diced
  • 1/2 cup yellow onion, diced
  • 5 ounce pepperoni slices, cut into quarters (reserve 12 whole slices for later)
  • 2 teaspoons italian seasoning
  • 1/4 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 24 ounce Marinara Sauce
  • 2 teaspoons garlic, minced, about 4 cloves
  • 12 ounces wheat penne pasta
  • 4 cups water
  • 2 cups mozzarella cheese
  • 1 tablespoon basil, minced, optional


  • Heat large oven-proof skillet or dutch oven over medium-high heat. Add 1 Tablespoon oil and heat until shimmering.
  • Add the chicken and cook until browned on all sides, stirring occasionally., about 4 minutes. Sprinkle with salt and pepper. Chicken may not be fully cooked at this point. Remove from pan and set aside.
  • In the skillet , over medium-high heat, heat the remaining 1 Tablespoon oil.  Add the green peppers, onions and pepperoni quarters. Cook, stirring occasionally until the green peppers and onions are softened and the pepperoni starts to crisp, about 4 minutes. Add back in the chicken.
  • Sprinkle the Italian seasoning, oregano and red pepper flakes into the skillet. Stir to combine and cook 1 minute.
  • Into the skillet, add the marinara sauce, garlic, pasta and water. Stir to combine. Bring the mixture to a boil, then cover and reduce heat to simmer for 15 minutes or until noodles are cooked al dente. Add additional water 1/4 cup at a time, if mixture gets too thick and pasta is not done.
  • Preheat the boiler.
  • Remove the skillet from heat. Sprinkle the cheese evenly over the pasta mixture. Distribute 12 reserved pepperoni slices over the top.
  • Place the skillet under the broiler for 2 minutes until the cheese is melted and golden brown.
  • Garnish with basil and serve hot.


Calories: 669kcal | Carbohydrates: 34g | Protein: 40g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 180mg | Sodium: 1196mg | Potassium: 680mg | Fiber: 5g | Sugar: 5g | Vitamin A: 743IU | Vitamin C: 15mg | Calcium: 183mg | Iron: 2mg
Course: Dinner
Cuisine: Italian

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

Did you make this recipe?Mention @mustlovehome or tag #mustlovehomecooking!