Save The first time I threw shrimp into a pot already bubbling with chicken and tomatoes, I thought I'd broken some unwritten rule. But the steam rising from that skillet smelled like coastal Italy had crashed into my weeknight kitchen, and I knew I was onto something. Now this one-pot wonder shows up whenever I need bold flavor without the chaos of multiple pans. It's messy, it's fiery, and it tastes like you spent hours you didn't have.
I made this for my sister after she moved into her first apartment with a kitchen the size of a closet. We stood shoulder to shoulder at her tiny stove, the pot threatening to boil over while we laughed about her mismatched spatulas. She still texts me photos every time she makes it, usually with way too many pepper flakes and zero regrets.
Ingredients
- Boneless, skinless chicken breast or thighs: Thighs stay juicier and handle the long simmer better, but breast works if you keep an eye on the time.
- Frozen raw shrimp: I buy them frozen and thaw them under cold water for ten minutes, they turn sweet and snappy once they hit the heat.
- Dried penne or rigatoni: The ridges and tubes trap the sauce, turning every bite into a little flavor pocket.
- Yellow onion: Dice it small so it melts into the background, sweetening the sauce without stealing the spotlight.
- Garlic: Three cloves is the baseline, but I've been known to add a fourth when no one's watching.
- Red bell pepper: It adds a vegetal sweetness that balances the heat and makes the whole pot look like sunset.
- Fresh red chili: Slice it thin and leave the seeds in if you want the kind of heat that sneaks up on you.
- Crushed tomatoes: The foundation of the sauce, they break down into silky richness as everything simmers together.
- Tomato paste: Two tablespoons might seem small, but it deepens the color and adds a concentrated punch.
- Chicken broth: This is what the pasta cooks in, so use the good stuff if you can, it makes a difference.
- Dried oregano and basil: They bloom in the oil and fill the kitchen with that unmistakable Italian warmth.
- Smoked paprika: Just half a teaspoon gives the sauce a subtle campfire undertone.
- Red pepper flakes: Start with half a teaspoon, you can always add more, but you can't take it back.
- Olive oil: Use it to start the sauté, it coats everything and keeps the aromatics from scorching.
- Parmesan cheese: Grate it fresh and stir it in at the end, it thickens the sauce and ties everything together.
- Fresh basil leaves: Tear them over the top just before serving, they add a bright, herbal lift.
- Lemon wedges: A squeeze at the table cuts through the richness and wakes up the shrimp.
Instructions
- Get the base going:
- Heat the olive oil in your largest skillet until it shimmers, then add the onion and let it soften until you can see through the edges. Toss in the garlic, bell pepper, and chili, stirring until the kitchen smells like a trattoria.
- Brown the chicken:
- Add the chicken pieces and let them sizzle untouched for a minute before stirring, you want a little color on them. They don't need to cook through yet, just get a head start.
- Build the flavor:
- Stir in the tomato paste, smoked paprika, oregano, basil, and red pepper flakes, cooking for a minute until everything smells toasted and rich. This step is where the magic happens, don't rush it.
- Add the liquids:
- Pour in the crushed tomatoes and chicken broth, scraping up any browned bits stuck to the bottom. Bring it to a rolling boil, the bubbles should be vigorous and loud.
- Cook the pasta:
- Add the pasta and a big pinch of salt, stirring well to make sure nothing clumps. Reduce the heat to a simmer, cover the pot halfway, and cook for 10 minutes, stirring every few minutes to keep the pasta from sticking.
- Add the shrimp:
- Nestle the shrimp into the pasta and cook uncovered for 5 to 7 minutes, until they curl and turn pink. Taste the sauce and adjust the salt and pepper, this is your last chance to get it right.
- Finish and serve:
- Take the pot off the heat and stir in the grated Parmesan, watching it melt into creamy strands. Serve straight from the skillet, topped with fresh basil and lemon wedges on the side.
Save One night I made this for a friend who swore she hated spicy food. She ate two bowls, cheeks flushed, and admitted maybe she'd been wrong all along. We sat at my kitchen counter until the pot was empty, scraping up the last bits of sauce with crusty bread. That's when I knew this recipe was a keeper.
What to Do If You Don't Have All the Ingredients
I've made this without the bell pepper and it still worked, just a little less colorful. If you don't have chicken, use Italian sausage and skip the browning step, it'll add its own fat and flavor. No shrimp means you can double the chicken or toss in some white beans at the end for heft. Fresh chili can be swapped for a pinch of cayenne, and if you're out of Parmesan, a handful of mozzarella melted in at the end is a decent stand-in.
How to Make It Your Own
This recipe is forgiving, which means it's also a playground. I've stirred in handfuls of spinach right before serving, letting it wilt into the sauce. A few spoonfuls of heavy cream at the end turn it into a rose-tinged dream, though it's rich enough without it. If you want more brine, throw in some olives or capers with the tomatoes. Sometimes I skip the chicken entirely and make it all shrimp, or swap the pasta for orzo and let it get creamy and risotto-like.
Storing and Reheating Leftovers
Leftovers keep in the fridge for up to three days, though the pasta will soak up more sauce as it sits and get a little softer. I reheat it in a skillet with a splash of broth or water to loosen things up, stirring over medium heat until it's warmed through. The shrimp can get a bit chewy the second time around, so I sometimes pick them out and eat them cold on a salad, then reheat the rest. Don't freeze this one, the shrimp and pasta don't come back the same.
- Add a splash of liquid when reheating or it'll stick to the pan.
- Taste and adjust the seasoning after reheating, flavors can dull in the fridge.
- If you know you'll have leftovers, undercook the pasta by a minute so it doesn't turn mushy later.
Save This is the kind of dish that makes people lean back in their chairs and sigh, the good kind of sigh that means they're full and happy. Make it on a night when you want something that feels special but doesn't ask too much of you.
Common Recipe Questions
- → Can I use a different type of pasta?
Yes, penne or rigatoni are ideal for holding the sauce, but other short pasta shapes like fusilli or farfalle also work well.
- → How can I reduce the spiciness?
Omit the fresh chili and reduce the amount of red pepper flakes to make the dish milder without losing flavor.
- → Is it possible to substitute chicken?
Turkey works as a good alternative, or you can skip it for a seafood-focused version featuring shrimp only.
- → What’s the best way to avoid pasta sticking?
Stir occasionally during cooking and ensure there’s enough broth to cover the pasta while simmering gently.
- → Can I prepare this ahead of time?
This dish is best served fresh, but leftovers can be stored refrigerated and reheated gently with a splash of broth or water.