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overhead view of chicken pepperoni on a white plate
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5 from 31 votes

Chicken Pepperoni

Have you ever heard of Chicken Pepperoni? If you haven't I can promise you this flavorful combination of ingredients served over pasta will soon become a family favorite.
Prep Time10 mins
Cook Time15 mins
Course: Entree
Cuisine: American
Servings: 2
Calories: 1014kcal


  • ¾ lb boneless skinless chicken breasts
  • 1 small red bell pepper seeded and sliced
  • 8 oz mushrooms sliced
  • 4 oz artichoke hearts sliced plus a little juice from the can
  • 2 oz pepperoni sliced if you use sandwich pepperoni cut in half
  • 1 clove garlic diced
  • 8 oz chicken stock
  • 2 oz marinara sauce or crushed tomatoes
  • splash of white wine optional
  • ¼ cup grated Romano cheese
  • 1 tsp chopped Italian parsley
  • seasoned flour to dredge the chicken
  • 1 tbsp butter
  • olive oil as needed
  • ½ lb linguine or spaghetti
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ¼ teaspoon black pepper


  • Heat a large Saute pan, then add Olive oil and garlic slices.
  • Dredge chicken thighs in seasoned flour and add to hot oil. Let chicken cook for 2 minutes until done on one side and has a little color, then turn over and add sliced peppers, and mushrooms.
  • Continue to saute for 3-4 minutes, mixing ingredients to insure that the peppers and mushrooms start to cook.
  • Add the white wine to deglaze the pan and stop the cooking.
  • Now add the chicken stock, marinara, artichoke hearts(along with some of the juice), pepperoni, Romano cheese and seasonings.
  • allow ingredients to reduce slightly 3 - 4 minutes.
  • Cook your pasta per instructions on the box. Remember to make it al dente’.
  • About two minutes before your pasta is done, begin the reheat of the Chicken Pepperoni. Add butter that has been rolled in seasoned flour (beurre manie) to the pan to thicken the sauce
  • Continue to heat on medium heat as you drain your pasta.
  • Serve the finished dish over linguine or pasta of your choice. Garnish with chopped parsley and a sprinkle of Romano cheese and enjoy!
  • ( If the sauce appears too thick or oily, add a little water to the pan, this will help assimilate the oil, as well as thinning it out.)


Calories: 1014kcal | Carbohydrates: 102g | Protein: 70g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 170mg | Sodium: 1390mg | Potassium: 1660mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2833IU | Vitamin C: 95mg | Calcium: 183mg | Iron: 4mg