This one-pan cheesy Italian pasta combines Italian sausage, diced chicken, and shrimp scampi over a creamy pasta helper base for a restaurant-quality weeknight dinner that comes together in under 30 minutes.
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Heat olive oil in a large skillet or pan over medium-high heat.
Add the sliced Italian sausage and diced chicken to the hot pan.
Sauté the meat until browned, stirring occasionally.
Season the meat with salt and pepper to taste.
Add the cheesy Italian pasta helper mix to the pan and stir to combine with the meat.
Pour in the water, stir well, and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover, and cook for 20 minutes, stirring occasionally until the pasta is tender and the sauce has thickened.
While the pasta is simmering, melt butter in a separate skillet over medium-high heat.
Add the shrimp to the melted butter in a single layer and season with salt and pepper.
Sauté the shrimp for 1-2 minutes per side, until pink and cooked through.
Deglaze the pan with white wine, scraping up any browned bits from the bottom.
Squeeze the juice of half a lemon over the shrimp and let it bubble for a moment.
Once the pasta is cooked, add the shrimp and the butter-wine sauce from the skillet into the main pan.
Stir everything together until the shrimp is fully incorporated into the pasta dish. Serve immediately.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water to avoid drying out the proteins.
Cook the sausage and chicken in advance, but add the shrimp and finish the dish fresh to prevent overcooking the seafood.
Hot or mild Italian sausage both work; use hot for more spice or mild for a milder flavor profile.
Yes—use diced scallops, white fish, or omit seafood entirely for a meat-only version; adjust cooking time accordingly.
White wine deglazes the pan, adds acidity to balance richness, and creates a light pan sauce for the shrimp scampi component.
Shrimp turns opaque and pink, taking 2-4 minutes depending on size; overcooking makes it rubbery.
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One
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