Pin I discovered this pasta by accident one weeknight when I had both shrimp and chicken in the fridge and zero patience for separate pans. The kitchen was warm, the sun was setting, and I decided to throw everything into one pot with tomatoes and let the heat do the work. What emerged was this fiery, briny sauce that clung to every strand of pasta—nothing fancy, just honest food that tasted like a kitchen where things actually worked out.
The first time I made this for friends, my neighbor smelled it from the hallway and just appeared at my door asking what smelled so good. That's when I knew the spice level was right—not trying too hard to prove anything, just genuinely delicious. Everyone came back for seconds, and someone asked for the recipe before they'd even finished eating.
Ingredients
- Chicken breast or thighs: Thighs stay juicier if you overcook them slightly, so don't stress too much about perfect timing.
- Shrimp: Frozen works fine, but thaw them if you can—they cook faster and more evenly.
- Penne or rigatoni: The ridges trap sauce like tiny pockets, so skip the smooth pasta here.
- Yellow onion: It sweetens as it cooks, balancing the heat beautifully.
- Garlic: Three cloves is the baseline; add more if you're the type who loves garlic as much as I do.
- Red bell pepper: Adds sweetness and body without overwhelming the spice.
- Fresh red chili: This is your heat source—adjust based on who's eating and your mood.
- Crushed tomatoes: Buy canned; fresh tomatoes will water everything down.
- Tomato paste: Two tablespoons deepens the flavor in a way that feels almost magical.
- Chicken broth: Use the best you can find; it becomes half your sauce.
- Oregano, basil, and smoked paprika: These three make the sauce taste like something you've been planning all week.
- Red pepper flakes: The final layer of heat that makes you feel alive.
- Olive oil: Good enough to taste, but not your fanciest bottle.
- Parmesan: Freshly grated, stirred in off heat so it melts like a cloud.
- Fresh basil and lemon: The finish that reminds you this is actually easy food done right.
Instructions
- Get your pot hot and build your base:
- Heat olive oil in a large deep skillet over medium-high until it shimmers. Add onion and let it soften for 2–3 minutes, listening for the gentle sizzle that tells you the heat is right. Stir in garlic, bell pepper, and chili, cooking until everything becomes fragrant and the garlic no longer smells raw.
- Brown the chicken quickly:
- Add chicken pieces and let them sit for a minute before stirring—they'll develop color and flavor faster this way. Cook for 3–4 minutes total until the edges are no longer pale. Don't stress about cooking them through; they'll finish in the sauce.
- Wake up the spices:
- Stir in tomato paste, smoked paprika, oregano, basil, and red pepper flakes. Cook for just 1 minute, watching as the kitchen fills with a smell that promises something delicious is about to happen.
- Build your sauce:
- Add crushed tomatoes and chicken broth, stirring until everything dissolves together. Bring it to a boil—you'll see the surface come alive with bubbles.
- Add the pasta and simmer:
- Drop in the dried pasta and a generous pinch of salt. Stir well so nothing sticks to the bottom, then cover partially and reduce heat to a simmer. Cook for 10 minutes, stirring every few minutes so the pasta releases its starch evenly and the sauce becomes silky.
- Finish with shrimp:
- Add the shrimp and stir everything together. Cook uncovered for 5–7 minutes until the shrimp turn pink and the pasta is tender enough to bite but still has some resistance. Taste and adjust salt and pepper.
- Bring it home:
- Remove from heat and stir in grated Parmesan while the pasta is still hot, so it melts into the sauce instead of sitting on top.
Pin The best version of this dish happened when someone I hadn't cooked for in years showed up unexpectedly, and I had exactly these ingredients on hand. Watching someone taste something you've made with real intention—not stress, not trying to impress, just honest cooking—that's when food becomes memory.
Balancing Heat and Sweetness
The magic here is how the sweetness of the shrimp, the caramelized onion, and the bell pepper push back against the chili and pepper flakes. If your version tastes too spicy, it means the sweet elements didn't have enough time to develop. Let that onion cook until it's truly soft and golden, and don't skip the bell pepper even if you're tempted to simplify.
Why One Pot Actually Changes Everything
Cooking everything together means the pasta soaks up all the spiced tomato liquid instead of cooking in plain salted water. The chicken and shrimp release their own flavors into the sauce while it simmers, creating something deeper than if you'd cooked each component separately. This isn't laziness—it's actually better technique, just dressed up as convenience.
Finishing Touches That Matter
Parmesan stirred in at the end melts into the sauce and creates a subtle richness that expensive ingredients alone can't buy. Fresh basil added after plating stays bright instead of wilting into the heat. A squeeze of lemon right before eating cuts through the richness and reminds your palate why this combination works.
- Always grate Parmesan fresh from a block rather than using pre-grated, which contains anti-caking agents that prevent smooth melting.
- If your sauce looks too thick when the pasta is done, add a splash of pasta water or broth to loosen it slightly.
- Serve immediately after finishing, because this dish is best when the pasta is still steaming and the flavors are speaking loudly.
Pin This is one of those dishes that lives between effort and ease, between something that tastes like real cooking and something that doesn't demand much from you. Make it once and you'll understand why it keeps calling you back to the kitchen.
Recipe Q&A
- → Can I substitute the chicken with other proteins?
Yes, turkey works well as a substitute, or omit it altogether for a seafood-focused dish with just shrimp.
- → How can I adjust the spice level?
Reduce or omit the fresh chili and red pepper flakes to make the dish milder without sacrificing overall flavor.
- → What pasta types are best for this preparation?
Short, sturdy shapes like penne or rigatoni hold up well and absorb the sauce nicely in the one-pot method.
- → Is this suitable for a quick weeknight meal?
Yes, with a total time of about 40 minutes, it’s designed for a flavorful yet efficient cooking experience.
- → What side or drink pairs well with this dish?
A crisp white wine such as Pinot Grigio complements the spicy, savory flavors beautifully.