Save to Pinterest There's something about cooking shrimp and chicken together that makes the kitchen smell like a seaside trattoria, even if you're nowhere near the coast. I discovered this one-pot wonder on a Tuesday night when I had company coming and absolutely no patience for multiple pans. The magic happens when you let everything simmer together, the pasta soaking up all that fiery tomato broth while the proteins cook right alongside it. What started as a practical shortcut became something I crave regularly now.
I made this for my neighbor last summer when she mentioned craving something that felt both comforting and exciting. Watching her face light up when she took that first bite—getting the tender shrimp, the perfectly cooked pasta, and that spicy kick all at once—reminded me why I love cooking in the first place. It wasn't fancy, just honest and delicious.
Ingredients
- Chicken breast or thighs (250 g): Cut into bite-sized pieces so they cook at the same pace as everything else; thighs stay juicier if you're worried about dryness.
- Frozen raw shrimp (200 g): Thaw them beforehand if you have time, but honestly, they'll cook from frozen—just add them near the end so they don't turn rubbery.
- Penne or rigatoni (300 g): These shapes hold the sauce better than thinner pastas, and they don't get mushy as easily in this cooking method.
- Yellow onion, garlic, red bell pepper, red chili: These aromatics form the flavor foundation; don't skip the garlic because it's where so much warmth comes from.
- Crushed tomatoes (400 g can): The backbone of your sauce; if you can only find whole tomatoes, pulse them a few times or crush by hand.
- Tomato paste (2 tbsp): This concentrates and deepens the tomato flavor; stir it into the aromatics so it caramelizes slightly and loses that raw taste.
- Chicken broth (700 ml): Use good quality broth if possible; it's not just liquid, it's flavor.
- Dried oregano and basil, smoked paprika, red pepper flakes: The spice blend is where Diavola gets its personality; taste as you go and adjust the heat to your preference.
- Olive oil (2 tbsp): Good olive oil matters here since it coats the vegetables early; use something you'd actually taste.
- Parmesan cheese, fresh basil, lemon wedges: These finishing touches brighten everything and cut through the richness.
Instructions
- Get your pot hot and build the base:
- Heat olive oil in your large deep skillet or Dutch oven over medium-high heat until it shimmers. Add the chopped onion and let it soften for 2 to 3 minutes, stirring occasionally, until it turns translucent and smells sweet.
- Layer in the aromatics:
- Stir in the garlic, red bell pepper, and fresh chili if you're using it, and cook for another 2 minutes until the raw garlic smell mellows into something toasty. You want the kitchen to smell inviting at this point.
- Brown the chicken gently:
- Add your bite-sized chicken pieces and sauté for 3 to 4 minutes, stirring now and then, until they're lightly golden on the outside. Don't worry about cooking them through; they'll finish in the broth.
- Wake up the spices:
- Stir in the tomato paste, smoked paprika, oregano, basil, and red pepper flakes, and let everything cook together for about 1 minute. This step toasts the spices and helps the tomato paste lose its raw edge.
- Add your liquids:
- Pour in the crushed tomatoes and chicken broth, stirring well, and bring everything to a boil. You'll notice the aroma shift into something deeply savory and rich.
- Add the pasta and let it cook:
- Stir in the dried pasta with a generous pinch of salt, making sure the pasta gets submerged. Reduce the heat to a gentle simmer, partially cover the pot, and cook for 10 minutes, stirring occasionally so nothing sticks to the bottom.
- Finish with the shrimp:
- Add the thawed or frozen shrimp, stir gently, and cook uncovered for 5 to 7 minutes longer, until the pasta is tender but still has a bit of bite and the shrimp turn pink and opaque. Taste and adjust the salt and black pepper.
- Bring it all together:
- Remove from heat, stir in the grated Parmesan, and let it rest for a minute so everything melds. Serve immediately while it's hot, garnished with fresh basil and lemon wedges for brightness.
Save to Pinterest There's a quiet moment when you plate this dish, when the steam rises and you catch that mingled smell of tomato, garlic, and sea, and suddenly you realize why people love cooking so much. It's not about impressing anyone; it's about creating something warm and alive on a plate.
Why This Works as One Pot
The genius of cooking everything together is that the pasta doesn't just absorb plain water; it drinks in all the chicken, shrimp, and tomato flavors as it softens. The starch from the pasta also slightly thickens the broth into something closer to a sauce, so you don't need to reduce it separately. It feels like you've done more work than you actually have, which is always the best kind of cooking.
Playing with Heat and Flavor
Diavola means devilish in Italian, and that spice level is totally yours to control. Some nights I want just a whisper of heat, other nights I want my mouth to remember the meal for hours. The combination of fresh chili, dried red pepper flakes, and smoked paprika gives you texture and depth to your heat, not just a one-note burn. Start conservative and taste as you go; you can always add more fire, but you can't take it out.
Making It Your Own
This recipe is a foundation, not a rulebook, and some of my favorite versions came from having to use what I had on hand. I've added olives when I had them, swapped the chicken for turkey, and even done an all-shrimp version on nights when I wanted something lighter. The broth and tomato base stays strong enough to carry whatever proteins you choose, and the Diavola spice blend makes everything taste intentional.
- If you want to go pescatarian, skip the chicken entirely and use more shrimp or add white fish.
- Leftover pasta actually gets better the next day as the flavors meld; reheat gently with a splash of water or broth.
- A squeeze of fresh lemon just before eating brightens everything and cuts through the richness beautifully.
Save to Pinterest This is the kind of dish that makes weeknight cooking feel like an occasion, without any of the stress. Once you make it once, it becomes something you return to again and again.
Recipe FAQs
- → Can I adjust the spice level?
Yes, reduce or omit the chili and red pepper flakes for a milder flavor while keeping the dish's essence intact.
- → What pasta works best for this dish?
Penne or rigatoni are ideal as they hold sauce well and cook evenly in the one-pot method.
- → Can I substitute the chicken?
Turkey makes a great alternative, or you can omit it entirely for a seafood-forward version.
- → How to ensure shrimp cooks perfectly?
Add shrimp toward the end to prevent overcooking; cook until they turn pink and opaque.
- → What pairs well with this dish?
A crisp white wine like Pinot Grigio complements the spicy tomato base and seafood elements nicely.
- → Can I add other Mediterranean flavors?
Yes, olives or capers can be added for additional savory depth and complexity.