Spicy pasta with chicken, shrimp, and tomato sauce cooked together in one pot for rich flavor and easy cleanup.
# Ingredient list:
→ 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)
→ 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
# How-to:
01 - Warm the olive oil in a large deep skillet or Dutch oven over medium-high heat.
02 - Add the chopped onion and cook for 2 to 3 minutes until translucent. Stir in garlic, red bell pepper, and sliced chili if using, cooking for an additional 2 minutes.
03 - Incorporate the chicken pieces and sauté until lightly browned on all sides, about 3 to 4 minutes.
04 - Mix in the tomato paste, smoked paprika, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until aromatic.
05 - Pour in crushed tomatoes and chicken broth, then bring the mixture to a boil.
06 - Stir in the dried pasta and season generously with salt. Reduce heat to a simmer, cover partially, and cook for 10 minutes, stirring occasionally to prevent sticking.
07 - Add the shrimp, stir, and cook uncovered for 5 to 7 minutes until pasta is al dente and shrimp are opaque and cooked through. Adjust seasoning with salt and pepper as needed.
08 - Remove from heat and stir in the grated Parmesan cheese until incorporated.
09 - Plate immediately, garnished with fresh basil leaves and lemon wedges.
