One-Pot Diavola Pasta Shrimp (Printable)

Tender chicken and shrimp simmered with penne in a fiery tomato sauce, all in one pot.

# What You'll Need:

→ Proteins

01 - 9 oz boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 7 oz frozen raw shrimp, peeled and deveined, thawed if possible

→ Pasta

03 - 10.5 oz dried penne or rigatoni

→ Vegetables & Aromatics

04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 fresh red chili, thinly sliced (optional, for extra heat)

→ Sauce

08 - 14 oz canned crushed tomatoes
09 - 2 tbsp tomato paste
10 - 3 cups chicken broth
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp smoked paprika
14 - 1/2 to 1 tsp red pepper flakes, to taste
15 - Salt and freshly ground black pepper, to taste
16 - 2 tbsp olive oil

→ To Finish

17 - 1/2 cup grated Parmesan cheese
18 - Fresh basil leaves, for garnish
19 - Lemon wedges, to serve

# Directions:

01 - Warm olive oil in a large, deep skillet or Dutch oven over medium-high heat.
02 - Add chopped onion and cook for 2 to 3 minutes until translucent. Stir in garlic, diced red bell pepper, and sliced chili if using; cook an additional 2 minutes.
03 - Add chicken pieces and sauté until lightly browned on all sides, approximately 3 to 4 minutes.
04 - Stir in tomato paste, smoked paprika, dried oregano, dried basil, and red pepper flakes; cook for 1 minute until fragrant.
05 - Pour in crushed tomatoes and chicken broth. Bring the mixture to a boil.
06 - Add pasta and a pinch of salt. Stir well, reduce heat to a simmer, partially cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
07 - Add shrimp to the pot, stir, and cook uncovered for 5 to 7 minutes until pasta is al dente and shrimp turn pink and are cooked through. Season with salt and pepper as needed.
08 - Remove from heat and stir in grated Parmesan cheese.
09 - Garnish with fresh basil leaves and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one pot, so you're not stuck scrubbing multiple pans at midnight.
  • The pasta soaks up all that spicy tomato broth and tastes richer than anything you'd get from draining and tossing.
  • You get chicken and shrimp in every bite without the fuss of cooking proteins separately.
  • It's the kind of dinner that looks impressive but secretly takes less effort than ordering takeout.
02 -
  • Stir the pasta regularly once it goes in, or it will stick to the bottom and burn.
  • If the sauce looks too thick before the pasta is done, add a splash of broth or water and keep going.
  • Don't add the shrimp too early or they'll turn rubbery, wait until the pasta is almost ready.
03 -
  • Thaw frozen shrimp by running them under cold water for five minutes, they'll cook more evenly.
  • Toast the tomato paste until it turns a shade darker, it unlocks a richer, sweeter flavor.
  • Use a wide, shallow pot instead of a tall one so the pasta cooks evenly and you can stir without splashing.
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