Preheat oven to 375 degrees. The approximate 1 hour and 45 minute cook time will vary depending upon your oven (or outdoor cook source) and the amount and thickness of chicken that you use. Rehydrated chicken will typically be chunked or shredded, and take less time to cook through. I used three thick chicken breasts, weighing about four pounds total, when making this recipe.
Place the chicken breasts in a cast iron pot, for best results. Even if using a glass or metal baking dish, do not coat the dish with any type of non-stick spray.
Pour the cheese on top of the chicken.
Pour in the spaghetti sauce on top of the chicken, cheese, and herbs. If using dehydrated spaghetti sauce, rehydrate it and allow it to sit at room temperature for about 10 to 15 minutes before pouring in the cook pot.
Stir the mixture to combine thoroughly.
Place the pepperoni on top of the stirred baked chicken dish.
Place the baked chicken dish into the oven.
When the chicken has only about 15 minutes left in the oven, boil the pasta. I always throw a few of my favorite spices into the pot when boiling pasta to give it a little added flavor and to increase its medicinal benefits.
Remove the pot from the oven, stir, and allow to cool for about five minutes before serving.