Chicken and Shrimp Pepperoni- Restaurant Style Recipe (2024)

Published: May 27, 2018 · Modified: Feb 21, 2022 by Chef Dennis Littley

4.80 from 10 votes

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Make my Chicken and Shrimp Pepperoni for your next date night dinner

During my restaurant days, one of my favorite dishes to make was Chicken Pepperoni. Not only was it a delicious dish, but it reminded me of the time I spent with Mama Jeanette, and how she taught me so much about food and about myself.

Chicken was always a favorite in my restaurant, so I did my best to make the dishes special, flavorful and filling. They needed to have sauces that made you want to get every last bit with a piece of crusty bread, and I didn’t want you leaving my table hungry! Mama Jeanette would tell me “Sonny Boy, you fill their stomach, and you fill their heart but most importantly you fill their soul. That’s how you measure success, Sonny Boy”. And Mama Jeanette was always right.

Chicken and Shrimp Pepperoni- Restaurant Style Recipe (1)

So for my customers that would do me the honor of spending their hard earned money on my food, I gave my all. I would do my best to offer less expensive options that would still make their nights memorable and fill their souls. This is one of those dishes.

Chicken and Shrimp Pepperoni- Restaurant Style Recipe (2)

When you make this for your family and friends have more gratedRomanocheese available and some good crusty bread. Add a nice tossed salad and glass of wine and you’ll be in heaven! Just remember to think of me and drink a toast to Mama Jeanette!

And if you’re looking for another delicious date night dinner make sure to check out my Chicken Marsala recipe.

Chicken and Shrimp Pepperoni- Restaurant Style Recipe (3)

If you enjoy restaurant-style dishes made with poultry, you’re going to love these!

Pan Seared Duck Breast
Chicken Sorrento
Chicken Marsala
Apple Butter Bourbon Chicken

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4.80 from 10 votes

Chicken and Shrimp Pepperoni

The combination of flavors makes this Chicken and Shrimp Pepperoni and dish you’ll remember! This spicy sauce with artichokes and mushrooms served over linguine will be a hit with your family and friends!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Entree

Cuisine: Italian

Servings: 4

Calories: 790kcal

Author: Chef Dennis Littley

Ingredients

1 lb boneless skinless chicken thighs
⅓ lb shrimp about 26-30 count
1 small red bell pepper seeded and sliced
8 oz mushrooms sliced
4 oz artichoke hearts in brine sliced plus a little juice from the can, 113 g
2 oz pepperoni sliced (quartered if using deli slicing pepperoni), 56 g
1 clove garlic sliced
8 oz chicken stock
2 oz marinara sauce
splash of white wine
¼ cup grated Romano cheese
1 teaspoon chopped Italian parsley
1 pinch of crushed red pepper flakes
in seasoned flour to dredge the chicken and for the beurre manie salt and pepper
1 tablespoon butter
olive oil as needed
1 lb linguine or spaghetti

US Customary – Metric

Instructions

Heat a large Saute pan, then add Olive oil and garlic slices.
Dredge chicken thighs in seasoned flour and add to hot oil. Let chicken cook for 2 minutes until done on one side and has a little color, then turn over and add sliced peppers, and mushrooms.
Continue to saute for 4 or 5 minutes, mixing ingredients to insure that the peppers and mushrooms start to cook.
Add the shrimp and continue to cook until, shrimp are almost fully cooked.
Add the white wine to deglaze the pan and stop the cooking.
Now add the chicken stock, marinara, artichoke hearts(along with some of the juice), Romano cheese and red pepper flakes. mix well.
Remove the shrimp from the pan and add ther pepperoni slices, and allow ingredients to reduce slightly 3 -5 minutes.
,Remove the pan from the heat and add the shrimp back into the pan
Cook your pasta per instructions on the box. Remember to make it al dente’.
Two minutes before your pasta is done, start to heat your Chicken and Shrimp Pepperoni, roll butter in seasoned flour, and add to pan to thicken sauce
Continue to heat on medium heat as you drain your pasta.
Serve the chicken and shrimp pepperoni on a bed of linguine.
( If your sauce appears to thick or oily, add a little more water to it, this will help assimilate the oil, as well as thinning it out.)

Notes

You will see more oil in this dish then you probably want, but this comes from the pepperoni, once the pepperoni is in the pan, you want to limit the time it cooks, the more it cooks the more the dish will look oily.
The pepperoni adds so much flavor, so you do need to let it spend some time in the pan combining with the other flavors.

Nutrition

Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

More Pasta Recipes

Slow Cooker Mac and Cheese
Easy Baked Ravioli Recipe
Easy Baked Ziti Recipe
Tuscan Chicken with Pasta

About Chef Dennis

Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.

Reader Interactions

Comments

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Leslie
June 07, 2020 at 5:28 pm

Mama Jeanette sounds like a wonderful lady! What a treasure to have such great wisdom to glean from. I think you hit a little slice of heaven with this dish and her words!
Reply
Miranda
June 14, 2018 at 6:41 pm

Wow! This sounds amazing! I can’t wait to try it. Thanks so much for sharing
Reply
joe
May 18, 2014 at 10:13 pm

Chef Dennis! My paisan! My wife told me this was one of the best meals I’ve ever cooked. I’m trying one of your beef dishes next. Any recommendations?
Reply
- Chef Dennis Littley
  May 19, 2014 at 6:28 am
  thanks Joe, happy to hear you enjoyed the chicken and shrimp pepperoni! As for beef I don’t do too much with it since I stopped eating beef a long time ago, but my wife still enjoys beef so I do make a beef braciole thats a little different but has some nice flavors.
  Cheers
  Dennis
  Reply
love cooking
November 03, 2012 at 2:40 am

This is fantastic. I love shrimp with pasta. Probably I would add some cheese powder on top. I love cheese with pasta too. Think to bake it for a while too. It should come out some great smell and flavor. 🙂
Reply
Kathy Sargent
October 29, 2012 at 8:59 am

Just made this over the weekend for my husband. I omitted the mushrooms and artichokes as he is not a fan, but the result was still amazing!
I have shared this with my sisters and family and can’t wait to hear their thoughts when they try it out! 🙂
Reply
- Chef D
  October 29, 2012 at 4:08 pm
  hi Kathy
  so glad to hear you made my dish and that he enjoyed it! It really is a tasty dish! I look forward to hearing how your other family members like it!
  cheers
  Dennis
  Reply
  See Also
  Easy Crockpot Meals- MyRecipes
Karen K
October 24, 2012 at 1:19 am
That looks so gorgeous! I will definitely be trying this dish this weekend!
Reply
anna
October 22, 2012 at 10:58 pm
what a delicious combination…i never would have put those three meats together! yum!
Reply
RavieNomNoms
October 22, 2012 at 12:04 pm
Oh my!! What a lovely dish!!!
Reply
Amy @ Amy's Cooking Adventures
October 22, 2012 at 11:23 am
This looks absolutely amazing! I would never have though to combine chicken & pepperoni! I will definitely have to give this one a try!
Reply
Chef D
October 22, 2012 at 10:39 am
Thanks Betty Ann!
Reply
Betty Ann @Mango_Queen
October 22, 2012 at 10:35 am

Yum! This chicken-shrimp-pepperoni just made me super hungry! Thanks for sharing on this Monday, Chef Dennis!
Reply
Lynn
October 22, 2012 at 10:30 am

I’ll be Mama Jeanette was Italian?! It’s amazing how as she says good food does fill the soul. Nothing like a great meal with wine, especially this time of year when we’re having just about our first fall rain where I live. The combo of chicken, shrimp, salami and cheese together have that umami element built in- yum!
Reply
- Chef D
  October 22, 2012 at 10:35 am
  Mama Jeanette was half Italian on her Mother’s side and French Cajun on her Fathers side, quite an interesting combination. She was a very special person.
  Reply
Kimby
October 22, 2012 at 9:08 am
I’ll toast to that! Your Mama Jeanette was a wise woman.
Reply
- Chef D
  October 22, 2012 at 10:36 am
  Thanks Kim….that she was!
  Reply
Larry
October 22, 2012 at 8:51 am
Since I really enjoyed the chicken only version I know I’d love it with the addition of shrimp.
Reply
- Chef D
  October 22, 2012 at 10:38 am
  it was pretty darn tasty Larry!
  Reply
Lea Ann (Cooking on the Ranch)
October 22, 2012 at 7:41 am

Wow, this sounds like one of those things I’d have to push myself away from the table because I wouldn’t be able to stop eating it. Pinned
Reply
- Chef D
  October 22, 2012 at 10:36 am
  It is delicious Lea Ann, I hope you get to try it!
  Reply
Cher
October 22, 2012 at 6:01 am
I have a feeling this one would go over VERY well in our house…
Reply
- Chef D
  October 22, 2012 at 10:37 am
  Thanks Cher, let me know if you do get a chance to make it.
  Reply
Kath
October 21, 2012 at 9:32 pm
Looks fantastic, Dennis! Thanks for sharing!
Reply
- Chef D
  October 22, 2012 at 10:37 am
  Thanks Kath!
  Reply
Jeanette
October 21, 2012 at 9:12 pm
I love hearing about Mama Jeanette – I couldn’t agree more – food feeds the soul. I know that’s how I show my love for my family and friends.
Reply
- Chef D
  October 22, 2012 at 10:38 am
  I think the best part about being able to cook is the effect your food has on other people.
  Reply
endy daniel
October 21, 2012 at 9:03 pm

Oh yes… with more more more cheese…. yum! Love this a lot!
Reply
- Chef D
  October 22, 2012 at 10:36 am
  Thanks Endy!
  Reply