One-Pot Diavola Pasta (Printable Version)

Spicy pasta with tender chicken, shrimp, and rich tomato sauce cooked in a single pot for bold taste.

# What You'll Need:

→ 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 and 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 tablespoons tomato paste
10 - 3 cups chicken broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon smoked paprika
14 - 1/2 to 1 teaspoon red pepper flakes, to taste
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons olive oil

→ To Finish

17 - 1/2 cup grated Parmesan cheese
18 - Fresh basil leaves, for garnish
19 - Lemon wedges, to serve

# Directions:

01 - Warm the olive oil in a large deep skillet or Dutch oven over medium-high heat.
02 - Add chopped onion and cook for 2 to 3 minutes until translucent. Stir in garlic, red bell pepper, and chili if using; cook for an additional 2 minutes.
03 - Add chicken pieces and sauté until lightly browned on all sides, about 3 to 4 minutes.
04 - Stir in tomato paste, smoked paprika, oregano, basil, and red pepper flakes; cook for 1 minute until fragrant.
05 - Pour in crushed tomatoes and chicken broth; bring the mixture to a boil.
06 - Add pasta along with a pinch of salt. Stir well, reduce heat to a simmer, partially cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
07 - Stir in shrimp and cook uncovered for 5 to 7 minutes until pasta is al dente and shrimp are opaque and cooked through. Adjust seasoning with salt and pepper.
08 - Remove from heat and stir in grated Parmesan cheese.
09 - Plate immediately, garnished with fresh basil leaves and lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, so the pasta soaks up all that spicy, tomatoey goodness while you barely lift a finger.
  • The combination of chicken and shrimp makes it feel special without the fuss of a fancy dinner.
  • You can dial the heat up or down depending on whos at the table, and it still tastes incredible.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Stir the pasta often, especially in the first few minutes, or it will clump and stick to the bottom of the pot.
  • If the liquid is evaporating too fast, add a splash more broth or water and lower the heat a bit.
  • Dont add the shrimp too early or theyll turn rubbery. Wait until the pasta is almost done.
  • Taste before you serve and adjust the salt, pepper, and heat. Every broth and tomato is different.
03 -
  • Use a deep skillet or Dutch oven with a heavy bottom so the heat distributes evenly and nothing scorches.
  • If your shrimp are still frozen solid, rinse them under cold water for a minute and theyll thaw just enough to separate.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes infinitely better.
  • Save a cup of pasta cooking liquid before you drain anything, just in case you need to loosen the sauce at the end.
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