Pin it There's this particular Tuesday evening that comes to mind whenever I make this pasta—the kind of night where my kitchen smelled like garlic and chili heat, and my neighbors started hovering by my door just from the aroma. I'd been craving something with real drama, something that didn't require a fleet of pots and pans, and this one-pot wonder just happened. The shrimp and chicken swimming together in that fiery tomato sauce felt like a small act of defiance against the usual Tuesday routine.
I made this for a friend who'd just moved into the neighborhood, and watching their face when that first forkful hit—the way their eyes went wide at the spice level, then came back for more—that's when I knew I had something worth repeating. They asked for the recipe before they'd even finished their plate, which felt like the highest compliment.
Ingredients
- Chicken breast or thighs: Thighs actually hold up better in a one-pot situation; they don't dry out the way breast meat can, but either works if you're mindful.
- Frozen raw shrimp: They thaw quickly in the heat and cook faster than you'd expect, so don't walk away once they go in.
- Penne or rigatoni: The tube shapes catch sauce like little vessels, which is exactly what you want here.
- Onion and garlic: These build the foundation, and that translucent onion stage is worth the two minutes it takes.
- Red bell pepper: It softens into the sauce rather than staying crunchy, adding sweetness that balances the heat.
- Fresh red chili: Optional but worth it if you like to taste the fire; I usually include it and dial back the pepper flakes.
- Crushed tomatoes: Use a good quality can—this is where half your flavor comes from.
- Tomato paste: A concentrated punch that deepens everything, especially when you let it cook for that crucial minute in the spices.
- Chicken broth: The cooking liquid that becomes sauce; don't skip this thinking water will work the same way.
- Oregano, basil, and smoked paprika: These three together create that Italian warmth without tasting canned or overdone.
- Red pepper flakes: Your heat control—use half a teaspoon if you're cautious, go full teaspoon if you like breathing fire.
- Olive oil: Just enough to get the sauté started without making everything greasy.
- Parmesan and fresh basil: The final flourish that makes this feel intentional rather than just dinner.
Instructions
- Start with heat and aromatics:
- Warm your oil over medium-high heat until it shimmers slightly, then add the onion and let it soften for a couple minutes—you're looking for that translucent moment when it stops being harsh and starts being sweet. Add garlic, pepper, and chili, and the smell that fills your kitchen right now is exactly what you're after.
- Brown the chicken:
- Let it sit undisturbed for a minute or two per side so it develops some color, which means flavor. This step takes about four minutes total and sets the stage for everything else.
- Toast the spices:
- Stir in the tomato paste, paprika, oregano, basil, and pepper flakes, cooking for just one minute—this blooms the spices and prevents that flat, powdery taste. You'll notice the kitchen smelling almost concentrated at this point.
- Build the sauce:
- Pour in the crushed tomatoes and broth, bring it to a rolling boil, then let it settle into a simmer. This is when everything starts looking like actual food rather than ingredients in a pot.
- Cook the pasta:
- Add the dried pasta straight to the pot with a generous pinch of salt, stir so nothing sticks to the bottom, then cover it partially and let it cook for about ten minutes. Stir occasionally so the pasta doesn't cluster.
- Finish with shrimp:
- Add the shrimp and cook uncovered for five to seven minutes until the pasta is tender and the shrimp have turned pink and opaque. Taste as you go and adjust the salt and pepper—this is your final moment to get the balance right.
- Final touch:
- Stir in the Parmesan while the pot is still hot, then serve immediately with fresh basil scattered on top and lemon wedges on the side. The cheese melts into the sauce and everything feels complete.
Pin it This dish became the thing I make when I want to feel like I'm showing up for people—when a meal needs to feel both effortless and special. There's something about everything cooking together in one pot that makes it taste like more than the sum of its parts.
The Heat Question
The spice level in this pasta is genuinely customizable, and I've learned that different people have wildly different relationships with heat. I usually include the fresh chili and use three-quarters of a teaspoon of red pepper flakes, which gives a solid kick without numbing your palate. If you're cooking for someone hesitant about spice, you can skip the fresh chili entirely and keep the pepper flakes to a quarter teaspoon, and the dish will still taste vibrant and alive.
Timing and Substitutions
The beauty of this recipe is that it truly works in about forty minutes from start to finish, and that includes prep time. I've stretched it slightly by using chicken thighs instead of breast, which takes a few minutes longer to cook through, but the result is noticeably more forgiving. For a pescatarian version, skip the chicken entirely and use shrimp exclusively, or add white fish like cod or halibut that cooks just as quickly.
Making It Your Own
The most satisfying meals are the ones you tweak slightly to match your pantry and your mood, and this one invites that kind of flexibility. I've added Kalamata olives for earthiness, a handful of capers for brightness, and once even a generous pour of white wine instead of some of the broth, which gave everything a more delicate richness.
- A squeeze of fresh lemon juice right before serving brightens everything and cuts through the richness.
- Red pepper flakes taste best when you adjust them to your own heat tolerance rather than following a recipe exactly.
- Serving this with crusty bread makes it a complete meal where every last bit of sauce gets used.
Pin it This one-pot pasta has become the thing I reach for when I want to cook something that feels both impressive and honest, where the ingredients speak for themselves and the kitchen becomes a warm, spicy refuge. It's proof that a great meal doesn't need to complicate your evening.
Recipe Questions & Answers
- → Can I use different pasta types?
Yes, penne or rigatoni work best as they hold the sauce well, but other sturdy pastas can be used.
- → How can the spice level be adjusted?
Omit or reduce the fresh chili and red pepper flakes for a milder dish.
- → Is it possible to substitute the chicken?
Turkey is a good alternative; for a pescatarian option, omit chicken and increase shrimp or vegetables.
- → What is the best way to ensure pasta doesn’t stick?
Stir occasionally during cooking and maintain a gentle simmer to prevent sticking.
- → Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but leftovers can be refrigerated and gently reheated with a splash of broth to restore moisture.