Save to Pinterest The first time I made this, I was trying to impress someone who always ordered the spiciest thing on the menu. I stood in my kitchen on a Thursday evening, looking at a bag of shrimp and some chicken, wondering if I could pull off something restaurant-worthy in one pot. Twenty-five minutes later, the whole apartment smelled like a trattoria, and I realized I'd found my secret weapon for weeknight dinners that feel fancy without the fuss.
I made this for my sister during a surprise dinner visit, and she asked for the recipe before she'd even finished her first bite. There's something about watching someone slow down mid-conversation because the food is too good to ignore—that's when you know you've nailed it.
Ingredients
- Chicken breast or thighs: Thighs are more forgiving and stay moist, but if you're using breast, don't skip the bite-sized pieces—they cook faster and soak up the sauce better.
- Frozen shrimp: They're perfectly fine straight from the freezer; thawing is nice but not necessary if you time it right.
- Penne or rigatoni: Shapes with ridges and tubes hold onto the sauce like they're meant to.
- Red chili: Fresh is stronger than dried—start with half if you're not sure.
- Crushed tomatoes: San Marzano if you can find them, but any good-quality can works.
- Chicken broth: This is the magic ingredient that makes one-pot cooking work; it cooks the pasta while building flavor.
- Red pepper flakes: Add these slowly and taste as you go—you can always add more heat, but you can't take it out.
Instructions
- Start with the aromatics:
- Heat the olive oil until it shimmers, then sauté the onion until it turns golden and sweet. This base layer is where all the flavor begins, so don't rush it. Add the garlic, bell pepper, and chili next, and let them bloom for two minutes until the kitchen smells irresistible.
- Brown the chicken:
- Push everything to the side and let the chicken get a little color on each side—this takes about three to four minutes and adds depth. You're not cooking it through; you're just building flavor.
- Toast the spices:
- Stir in the tomato paste and all your dry spices, then cook for just one minute. Watch it carefully; the paste should darken slightly and release an incredible aroma.
- Build the sauce:
- Pour in the tomatoes and broth, bring everything to a rolling boil, and taste it right now. This is your moment to adjust the heat level before the pasta goes in.
- Cook the pasta:
- Add the dried pasta directly to the pot with a pinch of salt, stir to separate the noodles, and cook uncovered for about ten minutes. Stir occasionally so nothing sticks to the bottom; the sauce will thicken as it cooks.
- Add the shrimp:
- When the pasta is nearly tender, nestle the shrimp into the sauce. They only need five to seven minutes to turn pink and cook through, so watch them closely—overcooked shrimp turns rubbery.
- Finish with grace:
- Remove from heat and stir in the Parmesan so it melts into creamy pockets throughout the pasta. Taste one more time and adjust salt and pepper.
Save to Pinterest One night, a friend who normally skips seafood came to dinner and ate two servings. I watched her go back for seconds with a spoon, fishing for extra shrimp, and realized this dish has a magic that transcends preferences—it's just undeniably good.
The Heat Conversation
This pasta leans into spice, but it's a smart spice—the kind that builds slowly rather than attacks your palate. The red pepper flakes warm your mouth while the smoked paprika adds a subtle depth that keeps you coming back for another bite. Start with half a teaspoon and add more if you're the type who puts hot sauce on everything; you'll know it's right when the heat complements the sweetness of the tomatoes rather than overshadowing it.
Why One Pot Changes Everything
Cooking pasta in broth instead of plain water means the noodles absorb flavor from the start, not just from the sauce. The starch released from the pasta thickens the cooking liquid into something silky and cohesive. By the time you finish cooking, you have a unified dish rather than separate components tossed together, and that makes all the difference between good and memorable.
Building Flavor Layers
The real secret is in the sequence and the waiting—not rushing between steps but giving each layer time to develop. When you add the tomato paste to the warm spices, it darkens and concentrates, amplifying the umami. The initial browning of chicken creates fond, those flavorful brown bits that dissolve into the sauce. Even sautéing the onion until it's golden rather than translucent shifts the entire flavor profile from bright to deeper and richer.
- Taste the sauce before adding pasta so you know exactly what you're building on.
- If it seems too salty, add a splash of water, not more broth.
- Fresh basil at the end is not optional—it cuts through the richness and wakes everything up.
Save to Pinterest This pasta proves that the best meals don't require elaborate techniques or a dozen pots—just good timing and ingredients that trust each other. Serve it hot with crusty bread to chase the last bit of sauce around the bowl.
Common Recipe Questions
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp can be used; it’s best if thawed beforehand to ensure even cooking and flavor absorption.
- → What type of pasta works best in one-pot cooking?
Dried penne or rigatoni hold up well during simmering and absorb flavors nicely without becoming mushy.
- → How can I adjust the spiciness level?
Reduce or omit the fresh chili and red pepper flakes to soften the heat while keeping robust flavors intact.
- → Is it possible to substitute chicken with another protein?
Turkey or other mild proteins can be substituted, or omitted to suit dietary preferences while maintaining hearty texture.
- → What garnishes complement this dish?
Fresh basil leaves and lemon wedges add brightness and balance the spicy, savory notes perfectly.
- → How do I prevent the pasta from sticking during cooking?
Stir occasionally while simmering and use sufficient broth and olive oil to keep the pasta moist.