One-Pot Diavola Pasta Shrimp (Print view)

Spicy pasta with tender chicken, shrimp, and tomato sauce cooked together in one pot for bold flavor.

# List of Ingredients:

→ 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 - ½ tsp smoked paprika
14 - ½ 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 - ½ cup grated Parmesan cheese
18 - Fresh basil leaves, for garnish
19 - Lemon wedges, to serve

# Step-by-Step Directions:

01 - Warm olive oil in a large, deep skillet or Dutch oven over medium-high heat.
02 - Add chopped onion and cook until translucent, about 2–3 minutes. Stir in garlic, red bell pepper, and chili if using, cooking for 2 more minutes.
03 - Introduce chicken pieces and sauté until evenly browned, approximately 3–4 minutes.
04 - Mix in tomato paste, smoked paprika, dried oregano, dried basil, and red pepper flakes; cook for 1 minute to release aromas.
05 - Pour in crushed tomatoes and chicken broth; bring mixture to a boil.
06 - Add pasta with a generous pinch of salt. Stir, then reduce to a simmer and partially cover. Cook for 10 minutes, stirring occasionally to prevent sticking.
07 - Stir shrimp into the pot and cook uncovered for 5–7 minutes until pasta is al dente and shrimp turn pink.
08 - Adjust seasoning with salt and pepper. Remove from heat and stir in grated Parmesan cheese.
09 - Plate immediately, garnishing with fresh basil leaves and lemon wedges.

# Expert Suggestions:

01 -
  • One pot means actual cleanup time to sit down and breathe after dinner.
  • The shrimp and chicken cook together in a way that makes them taste like they were meant to meet in that red sauce.
  • It's spicy enough to feel like an event, mild enough to adjust for whoever's at your table.
02 -
  • Don't skip browning the chicken—those golden bits become flavor, not just texture.
  • The pasta absorbs liquid as it cooks, so if it looks too saucy at the end, that's right where you want it.
  • Shrimp cooks fast, so watch it closely those last few minutes or it toughens up and stops being fun to eat.
03 -
  • If you thaw the shrimp ahead of time, pat them dry with a paper towel before adding them to the pot—this helps them stay tender instead of releasing water.
  • Don't let the pasta fully cook in plain water before adding it to the pot; add it mostly dry so it absorbs the flavored broth instead of being bland and then seasoned afterward.
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