One-Pot Diavola Pasta Shrimp (Printable)

Spicy pasta with chicken, shrimp, and a rich tomato sauce all cooked together in one pot.

# 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 & 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, for extra heat)

→ 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 - 1/2 tsp smoked paprika
14 - 1/2 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 - 1/2 cup grated Parmesan cheese
18 - Fresh basil leaves, for garnish
19 - Lemon wedges, to serve

# Method:

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

# Expert Advice:

01 -
  • Everything cooks in one pot while you pour a glass of wine and forget about cleanup.
  • The shrimp and chicken cook at different speeds but meet perfectly in the middle, creating this layered tenderness that feels indulgent.
  • Spice levels are completely in your hands—dial it up for that devil-may-care heat or keep it friendly for cautious eaters.
02 -
  • Pasta absorbs broth aggressively, so keep your heat at a real simmer, not a boil, or you'll end up with a starchy paste instead of saucy pasta.
  • Add the shrimp in the final five minutes because frozen shrimp cook impossibly fast and will toughen into rubber if they spend too long in heat.
03 -
  • Keep a wooden spoon in the pot and stir every few minutes during the pasta cooking phase so nothing catches and burns on the bottom, which ruins everything.
  • If the sauce looks too thin at the end, you can simmer uncovered for another minute or two while the last bit of broth absorbs, and it will tighten immediately.
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