One-Pot Chicken, Mozzarella, & Roasted Pepper Pasta

The perfect recipe to use up some leftovers like chicken, cheese, and roasted vegetables.

2-3 servings

Time: 30 mins

Ethan ChlebowskiBy Ethan Chlebowski

I almost exclusively use the Risotto style pasta technique when I make pasta at home. It's incredible for home cooks because it takes about 20 minutes from start to finish, the sauce forms in the pan, and it's adaptable for any pasta situation.

Ethan Chlebowski

Ethan Chlebowski



  • Pasta components

    • dried pasta
      170 g1/3 lb
    • water
      , or stock
      as needed
    • salt
      to taste
    • black pepper
      a sprinkle
  • Sauce aromatics

    • tomato paste
      30 g
    • red pepper flakes
      a sprinkle
    • rosemary
      a sprinkle
  • Add-ins

    • cooked chicken
      , or protein
      200 g2 parts
    • roasted peppers
      , or veg
      100 g1 part
    • mozzarella pearls
      100 g1 part
    • parsley
      for garnish


Step 1: Boil the water & pasta

some water in an electric kettle or warm it up in the microwave.

Add the dried pasta to the wok or large pasta pan and barely cover it with water. It should come to a boil quickly.

Cook the pasta until al dente, adding more liquid if needed.

  • By the end, the pasta should be cooked through, and the water should be reduced to a sauce-like consistency.

Step 2: Add the sauce aromatics

Turn the heat to low and add the tomato paste, red pepper flakes, rosemary, and ten cranks of black pepper. Stir until the sauce comes together.

To thicken, cook it down more by it or use a cornstarch slurry instead.

Step 3: Add the additional ingredients & serve

Once thickened to your liking, add leftover chicken, roasted peppers, mozzarella, and parsley. Stir to combine.

Taste and adjust as needed. Serve and enjoy.



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