Pin It I discovered this dish on a Tuesday evening when I had chicken thawing, shrimp in the freezer, and absolutely no patience for multiple pans. The idea hit me mid-chop: what if everything just went into one pot with pasta and let the flavors mingle? Twenty-five minutes later, I had something so vibrant and alive that my kitchen smelled like a coastal Italian trattoria. That one-pot approach has stuck with me ever since, partly for the convenience, mostly because the pasta somehow absorbs all that spicy tomato magic in a way separate cooking never quite captures.
I made this for my partner after a particularly hectic day, and I remember stirring the pot while they leaned against the kitchen counter telling me about their afternoon. By the time we sat down, the house had filled with this warm, peppery steam, and somehow the meal felt like exactly what we both needed. Food doesn't always have to be complicated to feel like care.
Ingredients
- Chicken breast or thighs (250 g): Thighs stay more tender in one-pot cooking, but breast works if that's what you have—just watch they don't dry out.
- Shrimp (200 g): Frozen works beautifully here; just add them toward the end so they cook through without becoming rubbery.
- Penne or rigatoni (300 g): The tube shapes catch the sauce better than thin pasta, making each bite feel intentional.
- Yellow onion (1 medium): It's your flavor foundation, so don't rush this step—let it turn soft and golden.
- Garlic (3 cloves): Mince it fine so it dissolves into the sauce rather than sitting as chunks.
- Red bell pepper (1): Adds sweetness that balances the heat, and small pieces cook evenly with everything else.
- Fresh red chili (1, optional): This is where you control the fire—keep it for that authentic diavola kick, or leave it out for something gentler.
- Crushed tomatoes (400 g can): This is your sauce backbone; canned is perfect here because it's already cooked down.
- Tomato paste (2 tbsp): Adds depth and richness that brightens as the pasta cooks.
- Chicken broth (700 ml): Becomes the cooking liquid for pasta and absorbs all the flavor, so use something you'd actually drink.
- Dried oregano, basil, smoked paprika (1 tsp each, 1/2 tsp paprika): Bloom these in the pan first so their flavors wake up and infuse the sauce.
- Red pepper flakes (1/2–1 tsp): Start conservative; you can always add more heat but can't take it back.
- Olive oil (2 tbsp): Good quality makes a difference in the final taste.
- Parmesan cheese (50 g): Stirred in at the end, it brings richness without overwhelming the spice.
- Fresh basil and lemon wedges: These finish the dish—the basil keeps it bright, the lemon cuts through the richness.
Instructions
- Build your flavor base:
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until it shimmers. Add the chopped onion and let it soften for 2–3 minutes, stirring occasionally, then add garlic, red pepper, and chili if using, cooking another 2 minutes until fragrant.
- Toast the proteins gently:
- Add chicken pieces to the pan and cook for 3–4 minutes, stirring now and then, until they're lightly browned on the outside but not cooked through. This step locks in flavor rather than actually cooking them through.
- Bloom your spices:
- Stir in tomato paste, smoked paprika, oregano, basil, and red pepper flakes, cooking for about 1 minute. You'll notice the whole pan starts smelling like something special—that's when you know the spices are releasing their oils.
- Bring everything together:
- Pour in crushed tomatoes and chicken broth, stirring well, and let the mixture come to a boil. This creates the liquid that will cook your pasta right in the pot, absorbing every bit of flavor.
- Cook the pasta in the sauce:
- Add pasta and a generous pinch of salt, stir well to break up any clumps, then reduce heat to a simmer and cover partially. Cook for 10 minutes, stirring occasionally so nothing sticks to the bottom.
- Finish with shrimp:
- Add the shrimp, stir gently, and cook uncovered for 5–7 minutes more until the pasta reaches al dente and the shrimp turn pink. Taste and adjust salt and pepper—this is your moment to balance the heat and seasoning exactly how you like it.
- Bring it home:
- Remove from heat, stir in the grated Parmesan, and let it sit for a minute so the cheese melts through. Serve right away, scattered with fresh basil and alongside lemon wedges.
Pin It There's something almost meditative about watching a one-pot dinner come together, ingredients giving up their individual identities to become something greater. That moment when the shrimp turns pink and the pasta softens is when you know you've nailed it.
The Magic of One-Pot Cooking
The reason this dish works so well in a single pot isn't just convenience—it's actually chemistry. As the pasta cooks in the broth and tomato sauce, it releases starch that thickens and enriches the liquid, creating a more cohesive sauce than you'd get if everything cooked separately. The flavors also layer as they simmer together, so by the time everything's done, the pasta hasn't just been cooked in liquid, it's been dressed in concentrated flavor.
Adjusting Heat and Flavor to Your Taste
I've learned that spice is deeply personal, and this recipe respects that. If you're cooking for mixed heat preferences, leave the fresh chili whole and sliced—people can easily remove their pieces. The red pepper flakes can be added gradually right at the end, letting you find your exact comfort zone. You could also split the pasta between two bowls and add extra heat to just one before serving, turning one dish into two experiences.
Make It Your Own
This dish has enough structure to be reliably delicious but enough flexibility to adapt to what's in your kitchen. Some days I add a handful of olives or capers for Mediterranean depth, other times I skip the chicken and lean fully into shrimp, or add a splash of white wine where some of the broth would go. The core technique—sauté, bloom spices, build sauce, cook pasta in liquid, finish with protein—stays the same, and everything else can bend.
- A squeeze of fresh lemon juice right before serving brightens everything and cuts through the richness without making the dish feel sharp.
- If you want it less spicy, you can skip the chili entirely and dial back the red pepper flakes to just 1/4 teaspoon.
- Leftover pasta reheats beautifully with a splash of broth or water stirred in to loosen the sauce.
Pin It This is the kind of dish that reminds you why cooking at home is worth the effort—not because it's fancy or complicated, but because it tastes like care and costs a fraction of what you'd pay for something similar at a restaurant. Make it on a regular Tuesday and watch how it lifts the whole evening.
Recipe FAQs
- → Can I substitute the chicken with another protein?
Yes, turkey can be used as a direct substitute for chicken, or you may omit the meat entirely for a pescatarian option focusing on shrimp.
- → How can I adjust the heat level of the dish?
Reduce or leave out the fresh chili and red pepper flakes to lower the spice intensity, making it milder without sacrificing flavor.
- → What pasta types work best for this one-pot preparation?
Penne or rigatoni are ideal as they hold their shape and absorb the sauce nicely during the cooking process.
- → What are good garnishes for added brightness?
Fresh basil leaves and lemon wedges brighten the flavors and add a fresh aromatic finish just before serving.
- → Can I prepare this dish ahead of time?
It's best served fresh to enjoy the vibrant sauce and tender textures, but leftovers can be refrigerated and gently reheated.