Save I threw this together on a Tuesday night when the fridge was nearly empty except for some shrimp in the freezer and leftover chicken. The idea of washing multiple pots felt impossible, so I dumped everything into one deep skillet and crossed my fingers. Halfway through, the kitchen smelled like a trattoria, and I knew I'd stumbled onto something worth repeating. Now it's my go-to when I want big flavor without the mess.
The first time I made this for friends, someone asked if I'd been hiding an Italian grandmother in the pantry. The truth is, the secret is letting the pasta cook directly in the sauce so it soaks up every bit of that garlicky, spicy goodness. Watching their faces light up over something so simple reminded me that the best meals don't need to be complicated.
Ingredients
- Boneless, skinless chicken breast or thighs: Thighs stay juicier and more forgiving if you get distracted, but breasts work beautifully if you don't overcook them.
- Frozen raw shrimp: Thaw them under cold running water for five minutes if you forgot to do it earlier, just pat them dry before adding.
- Penne or rigatoni: The ridges and hollow centers trap the sauce perfectly, I learned this after trying smooth pasta once and regretting it.
- Yellow onion and garlic: The foundation of the flavor, don't rush the sauté or you'll miss that sweet, aromatic base.
- Red bell pepper: Adds a gentle sweetness that balances the heat, and it softens into the sauce beautifully.
- Fresh red chili: Optional but worth it if you like a little thrill, remove the seeds if you want warmth without fire.
- Crushed tomatoes: The backbone of the sauce, I always keep a can in the pantry for nights like this.
- Tomato paste: Deepens the tomato flavor and gives the sauce body, don't skip this step.
- Chicken broth: Use a good quality one if you can, it makes a noticeable difference in the final taste.
- Dried oregano and basil: Classic Italian herbs that bloom when you toast them with the tomato paste.
- Smoked paprika: Adds a subtle smokiness that makes people wonder what your secret ingredient is.
- Red pepper flakes: Start with half a teaspoon and taste as you go, you can always add more but you can't take it back.
- Olive oil: Use a fruity one if you have it, the flavor comes through even after cooking.
- Parmesan cheese: Freshly grated melts into the sauce and ties everything together, the pre-shredded stuff just doesn't compare.
- Fresh basil and lemon wedges: The final flourish that makes the dish pop, don't skip the lemon squeeze at the table.
Instructions
- Start with the aromatics:
- Heat the olive oil over medium-high until it shimmers, then add the onion and let it soften and turn translucent. Toss in the garlic, bell pepper, and chili, stirring until your kitchen smells irresistible.
- Brown the chicken:
- Add the chicken pieces and sauté until they're golden on the outside, they don't need to be cooked through yet. This step builds flavor you can't get any other way.
- Bloom the spices:
- Stir in the tomato paste, paprika, oregano, basil, and red pepper flakes, cooking for just a minute until the paste darkens slightly. You'll smell the spices wake up.
- Build the sauce:
- Pour in the crushed tomatoes and chicken broth, then bring everything to a rolling boil. The kitchen will start to feel like a tiny Italian countryside.
- Cook the pasta in the sauce:
- Add the pasta and a generous pinch of salt, stir well, then reduce to a simmer and cover partially. Stir every few minutes to keep it from sticking, the pasta will drink up the sauce as it cooks.
- Add the shrimp:
- After ten minutes, nestle the shrimp into the pot and cook uncovered until they turn pink and curl up. Taste and adjust the salt and pepper now.
- Finish with Parmesan:
- Remove from heat and stir in the grated Parmesan, watching it melt into silky strands. Serve immediately with basil leaves torn over the top and lemon wedges on the side.
Pin it One winter evening, I made this for my sister after a long week, and she ate two bowls without saying a word until she was done. Then she looked up and said it tasted like a hug. That's when I realized this wasn't just a weeknight shortcut, it was comfort in a skillet.
How to Make It Your Own
If you want a milder version, cut back on the chili and red pepper flakes, or leave them out entirely and let everyone add their own at the table. For a pescatarian spin, skip the chicken and double the shrimp, or swap in firm white fish like cod. I've also stirred in a handful of spinach at the end for extra greens, and it wilts right into the sauce without fuss.
What to Serve Alongside
This pasta is hearty enough to stand alone, but a simple arugula salad with lemon and olive oil cuts through the richness beautifully. Garlic bread is always a crowd-pleaser for mopping up the sauce, and a crisp white wine like Pinot Grigio or Vermentino makes it feel like a special occasion even on a Wednesday.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up more sauce as it sits. Reheat gently on the stovetop with a splash of broth or water to loosen it up, microwaving works in a pinch but the stovetop keeps the texture better.
- Add a drizzle of olive oil when reheating to bring back some of that silky richness.
- Taste and adjust the seasoning after reheating, flavors can mellow overnight.
- If the shrimp seem a little dry, stir in a spoonful of butter or Parmesan to revive them.
Pin it This dish taught me that one-pot meals don't have to mean compromise. Sometimes the best flavors come from letting everything mingle together, building on each other until the whole is so much more than the sum of its parts.
Frequently Asked Questions
- → What type of pasta works best for this dish?
Dried penne or rigatoni are ideal as they hold the sauce well and cook evenly in the one-pot method.
- → Can I adjust the spice level in the sauce?
Yes, reducing or omitting the red pepper flakes and fresh chili will mellow the heat for a milder flavor.
- → Is it possible to substitute the proteins?
You can swap chicken for turkey or prepare a pescatarian version by skipping the chicken altogether.
- → How do I ensure the pasta cooks evenly without sticking?
Stirring occasionally and partially covering the pot helps the pasta cook thoroughly while preventing sticking.
- → What garnishes complement this dish?
Fresh basil leaves and lemon wedges add brightness and balance the spicy tomato sauce beautifully.