Chicken and Shrimp Arreganate

READY IN: 50mins
Recipe by hammadjamila

Chicken breast and shrimp in a fresh tomato creamy white wine sauce with melted mozzarella served on corkscrew pasta. Romeo's Pizza in Plainsboro, NJ has been serving this dish for at least 20 years. I used to order it for lunch when I worked nearby. Now that I'm thousands of miles away, I decided to try to recreate it. It's pretty close to the original.

Top Review by Twiggyann

This wasn't a favorite of mine because I felt it was a little wine heavy and not as creamy as I would have liked. That's just all personal preference and I couldn't find anything wrong with the recipe. (But as an aside rotelle pasta is the wagon wheel shape and rotini is the corkscrew shape.)

Ingredients Nutrition


  1. Cook Rotelli pasta according to box directions.
  2. Slice chicken in thin chunks.
  3. Combine flour, salt, pepper and paprika on a plate.
  4. Dredge chicken in flour mixture.
  5. In a large frying pan, heat oil and brown chicken, 2 minutes each side. Set chicken aside on a platter.
  6. Into the same frying pan that you cooked the chicken, sautee onion and garlic until onion is transluscent, about 4 minutes.
  7. Add tomatoes and basil. Cook another minute.
  8. Add chicken broth, wine and cream. Simmer for 5 minutes. Add the parmesan. Season with salt and pepper to taste.
  9. Add raw shrimp and continue to simmer 2 minutes.
  10. Add Chicken and mix well. Sprinkle the mozarellla on top. Cover and simmer for 5 minutes until cheese is melted.
  11. Serve over the cooked Rotelli pasta.

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