Pin it I used to think one-pot pasta was just a lazy shortcut until the night I came home exhausted and threw chicken, shrimp, and half my spice drawer into a single pan. The smell that filled my kitchen—garlicky, spicy, almost smoky—made me stop mid-stir and realize I'd been overcomplicating dinner for years. Now this diavola pasta is my favorite kind of chaos: bold, messy in the best way, and done before I can talk myself into ordering takeout instead.
The first time I made this for friends, I panicked halfway through because the pasta looked too dry, so I splashed in more broth and kept stirring. It turned out perfectly creamy, and everyone scraped their bowls clean. One friend asked if I'd trained in Italy, and I didn't have the heart to tell her I was just winging it the whole time.
Ingredients
- Boneless chicken breast or thighs: Thighs stay juicier, but breast works if you don't overcook it.
- Frozen raw shrimp: Thaw them under cold water for ten minutes if you remember, but honestly I have tossed them in frozen and just added a minute or two.
- Penne or rigatoni: The ridges grab onto that spicy sauce, which is the whole point.
- Yellow onion and garlic: These build the base, and the smell when they hit hot oil is half the reason I cook.
- Red bell pepper: Adds sweetness that balances the heat, plus a little crunch if you don't cook it to death.
- Fresh red chili: I slice mine thin and leave the seeds in because I like the burn, but you can skip it entirely.
- Crushed tomatoes: The backbone of the sauce, thick and rich without being heavy.
- Tomato paste: Concentrates everything and gives the sauce a deeper red color.
- Chicken broth: This is what the pasta drinks up as it cooks, so use good stuff if you can.
- Dried oregano and basil: I keep both in my cabinet because they taste like summer even in February.
- Smoked paprika: A tiny bit adds a campfire edge that makes people ask what your secret is.
- Red pepper flakes: Start with half a teaspoon and add more if you are brave.
- Olive oil: For sauteing everything without sticking.
- Parmesan cheese: Stir it in at the end so it melts into the sauce and coats every bite.
- Fresh basil and lemon wedges: The basil smells like a garden, and the lemon cuts through the richness right when you need it.
Instructions
- Start with the aromatics:
- Heat olive oil in a large deep skillet until it shimmers, then add the onion and let it soften for a few minutes. Toss in the garlic, bell pepper, and chili, and cook until your kitchen smells so good you want to call someone over.
- Brown the chicken:
- Add the chicken pieces and let them sear on all sides until they have a little color. They won't be cooked through yet, and that is fine.
- Build the spice base:
- Stir in the tomato paste, smoked paprika, oregano, basil, and red pepper flakes. Let it cook for a minute until everything smells toasted and intense.
- Add the liquids:
- Pour in the crushed tomatoes and chicken broth, then bring it all to a rolling boil. This is where the magic starts.
- Cook the pasta:
- Dump in the dried pasta and a big pinch of salt, stir well, then lower the heat and cover halfway. Stir every few minutes so nothing sticks to the bottom.
- Finish with the shrimp:
- After ten minutes, add the shrimp and cook uncovered until they turn pink and the pasta is just tender. Taste and adjust the salt and pepper.
- Stir in the Parmesan:
- Pull the pot off the heat and fold in the grated cheese until it melts into the sauce. Serve right away with fresh basil and lemon wedges on the side.
Pin it There was a night last winter when I made this after a terrible day, and the heat from the chili and the steam rising off the pot somehow reset my whole mood. I sat on the kitchen floor with a bowl in my lap, twirling pasta and feeling like I'd pulled off something small but important. Food does that sometimes if you let it.
How to Adjust the Heat Level
If you are cooking for people who think black pepper is spicy, leave out the fresh chili and use just a quarter teaspoon of red pepper flakes. You will still get a hint of warmth without scaring anyone away. On the other hand, if you want it truly diavola style, double the flakes and add a drizzle of chili oil at the end.
Make It Your Own
I have swapped the chicken for Italian sausage and loved the extra richness, and once I left out the meat entirely and added white beans for a pescatarian version that was just as satisfying. Olives and capers work beautifully if you want a briny kick, and a handful of spinach stirred in at the end wilts into the sauce like it belongs there.
Serving and Storing Tips
This pasta is best eaten right away while the sauce is still glossy and the shrimp are tender, but leftovers keep in the fridge for up to two days. Reheat gently on the stovetop with a splash of broth because the pasta will soak up more liquid as it sits. I like to serve it with crusty bread for mopping up every last drop, and a crisp white wine like Pinot Grigio balances the heat perfectly.
- Garnish with extra Parmesan and a drizzle of good olive oil if you are feeling fancy.
- Squeeze lemon over each serving just before eating for a bright finish.
- If you have leftovers, turn them into a baked pasta by topping with mozzarella and broiling until bubbly.
Pin it This recipe taught me that one pot can hold a lot more than I thought, and not just ingredients. I hope it becomes one of those dishes you make on repeat until you don't need to look at the recipe anymore.
Recipe FAQs
- → Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp can be used. Adjust cooking time to avoid overcooking, ensuring shrimp turn pink and opaque.
- → How spicy is the dish and can it be toned down?
The heat comes from fresh red chili and red pepper flakes. Reduce or omit these ingredients for a milder taste.
- → Is it possible to substitute the chicken?
Turkey can be used instead of chicken, or omit for a seafood-only version that keeps the dish light.
- → What pasta works best here?
Penne or rigatoni are ideal as they hold the sauce well and cook evenly in the broth.
- → Can I add other vegetables or flavors?
Olives or capers can enhance the Mediterranean flavor, adding briny notes that complement the spicy sauce.