One-Pot Diavola Pasta Shrimp (Print View)

A spicy pasta blending tender chicken, shrimp, and a fiery tomato sauce cooked in one pot.

# Components:

→ 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)

→ Sauce

08 - 14 oz can 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 for serving

# Directions:

01 - Warm olive oil in a large deep skillet or Dutch oven over medium-high heat.
02 - Add chopped onion and sauté until translucent, about 2 to 3 minutes. Stir in garlic, red bell pepper, and red chili if using; cook for an additional 2 minutes.
03 - Incorporate chicken pieces and sauté until evenly browned on all sides, approximately 3 to 4 minutes.
04 - Mix in tomato paste, smoked paprika, oregano, basil, and red pepper flakes; cook for 1 minute until aromatic.
05 - Pour in crushed tomatoes and chicken broth; bring 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 periodically.
07 - Add shrimp to the pot, stir, and continue cooking uncovered for 5 to 7 minutes until pasta is al dente and shrimp turn pink; season to taste with salt and pepper.
08 - Remove from heat and stir in grated Parmesan cheese.
09 - Plate immediately, garnishing with fresh basil leaves and lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying dinner.
  • The shrimp and chicken create layers of flavor that feel restaurant-quality but come together in under 45 minutes.
  • You can adjust the heat to your preference, making it fun to customize for different palates at the same table.
  • The combination of tender pasta, succulent seafood, and that fiery tomato sauce just works—it's one of those dishes that always gets seconds.
02 -
  • Don't skip the browning step for chicken or the blooming step for spices—these moments of high heat create layers of flavor that make the difference between okay and absolutely worth making again.
  • If your shrimp are still frozen, run them under cold water to thaw them fully before adding to the pot, or they'll release too much liquid and dilute your sauce at the crucial final moments.
  • The pasta continues cooking slightly even after you remove it from heat, so pull it off the stove when it still has a whisper of firmness; it'll be perfectly tender by the time you plate it.
  • Taste constantly as you cook, adjusting salt and pepper at the end rather than the beginning—the flavors are loud and evolving, and what seemed right at step two might need tweaking at step seven.
03 -
  • Buy your shrimp fresh or thaw them fully before cooking; frozen shrimp added directly to the pot release too much water and muddy the sauce at the last moment.
  • Taste the pasta directly from the pot when you add the shrimp—the consistency should feel almost brothy, because the noodles will continue absorbing liquid even after you remove the pot from heat.
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