Pizza chicken pasta was invented in 1990s American chain restaurants to use leftover pizza toppings before they expired.
Pizza Chicken Pasta
Dive into a mouthwatering adventure with our Pizza Chicken Pasta! This hearty dish features tender chicken, zesty marinara, and gooey cheese, creating a flavor explosion that’s perfect for fueling your week. Whip it up in no time and enjoy a protein-packed meal that’s as fun to make as it is to eat!
Prep
15
min
Cook
240
min
Serves
7
people
Level
beginner
📝 Ingredients
Serves 7🥬Fresh Produce(2)
- 1 Tbsp Mince Garlic (15 ml)
- 2 Tsp Pepper (10 ml)
🥩Meat & Seafood(2)
- 2 lbs of Chicken Breast (907g) (907 g)
- 36 Slices of Turkey Pepperoni (168g)
🥛Dairy & Eggs(1)
- 2 Cups Mozzarella Cheese (226g) (480 ml)
🫙Pantry Staples(1)
- 1 14.5 oz Box of Protein Pasta (392g) (411 g)
🧂Spices & Seasonings(3)
- 1 Tbsp Italian Seasoning (15 ml)
- 2 Tsp Onion Powder (10 ml)
- 2 Tsp Salt (10 ml)
📦Other(1)
- 2 : 24 oz (680g) Jars of Marinara Sauce (56.7 g)
👨🍳 Instructions
- 1
Cook chicken with seasonings, garlic, and marinara in crockpot on high for 3–4 hours.
- 2
Cook pasta during the last 30 minutes; drain.
- 3
Shred chicken, mix in pasta, pepperoni, and cheese; cook for 5–10 minutes until melted.
- 4
Cool and divide into 7 containers (or eat now). Enjoy!
💡 Pro Tips
- ✓Cook pasta to 1-2 minutes under package directions (al dente minus) since it will continue cooking in the crockpot with residual heat and absorb sauce moisture.timing1-2 minutes under
- ✓Internal chicken temperature should reach 165°F in the crockpot, but shred at 160°F as carryover heat will finish cooking while preventing dryness.technique160°F shredding temp
- ✓Add pepperoni during the last 5 minutes only because extended cooking renders out 30-40% of its fat, making the dish greasy.timing5 minutes, 30-40% fat loss
- ✓Use a 2:1 ratio of mozzarella to other cheeses since mozzarella has the lowest melting point (130°F) and creates the best stretchy texture.ingredient2:1 ratio, 130°F melting point
- ✓Let the final mixture rest uncovered for 2-3 minutes after cheese melts to allow steam to escape and prevent soggy pasta during storage.timing2-3 minutes uncovered
Share this recipe
Prep
15
min
Cook
240
min
Serves
7
people
Level
beginner
Share this recipe
Pizza chicken pasta was invented in 1990s American chain restaurants to use leftover pizza toppings before they expired.
Pizza Chicken Pasta
Dive into a mouthwatering adventure with our Pizza Chicken Pasta! This hearty dish features tender chicken, zesty marinara, and gooey cheese, creating a flavor explosion that’s perfect for fueling your week. Whip it up in no time and enjoy a protein-packed meal that’s as fun to make as it is to eat!
📝 Ingredients
Serves 7🥬Fresh Produce(2)
- 1 Tbsp Mince Garlic (15 ml)
- 2 Tsp Pepper (10 ml)
🥩Meat & Seafood(2)
- 2 lbs of Chicken Breast (907g) (907 g)
- 36 Slices of Turkey Pepperoni (168g)
🥛Dairy & Eggs(1)
- 2 Cups Mozzarella Cheese (226g) (480 ml)
🫙Pantry Staples(1)
- 1 14.5 oz Box of Protein Pasta (392g) (411 g)
🧂Spices & Seasonings(3)
- 1 Tbsp Italian Seasoning (15 ml)
- 2 Tsp Onion Powder (10 ml)
- 2 Tsp Salt (10 ml)
📦Other(1)
- 2 : 24 oz (680g) Jars of Marinara Sauce (56.7 g)
👨🍳 Instructions
- 1
Cook chicken with seasonings, garlic, and marinara in crockpot on high for 3–4 hours.
- 2
Cook pasta during the last 30 minutes; drain.
- 3
Shred chicken, mix in pasta, pepperoni, and cheese; cook for 5–10 minutes until melted.
- 4
Cool and divide into 7 containers (or eat now). Enjoy!
💡 Pro Tips
- ✓Cook pasta to 1-2 minutes under package directions (al dente minus) since it will continue cooking in the crockpot with residual heat and absorb sauce moisture.timing1-2 minutes under
- ✓Internal chicken temperature should reach 165°F in the crockpot, but shred at 160°F as carryover heat will finish cooking while preventing dryness.technique160°F shredding temp
- ✓Add pepperoni during the last 5 minutes only because extended cooking renders out 30-40% of its fat, making the dish greasy.timing5 minutes, 30-40% fat loss
- ✓Use a 2:1 ratio of mozzarella to other cheeses since mozzarella has the lowest melting point (130°F) and creates the best stretchy texture.ingredient2:1 ratio, 130°F melting point
- ✓Let the final mixture rest uncovered for 2-3 minutes after cheese melts to allow steam to escape and prevent soggy pasta during storage.timing2-3 minutes uncovered