This Spanish-inspired pasta from chef Kyle Bailey is rich and complex-tasting, thanks to a sauce made from chicken braising liquid that's reduced until silky and luscious. Finishing touches of dried figs and marcona almonds add sweetness and crunch.

If you don’t want to poach chicken breasts for this slightly dressed-up chicken tetrazzini, you can use 3 to 4 cups of meat from a rotisserie chicken instead.

Paired with a simple green salad and some crusty bread, this recipe for chicken lasagna makes for an easy weeknight meal.

This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style sofrito made with onions, carrots, celery, and parsley.

Just one can of tomatoes can transform a basic chicken noodle soup into something so much more.

Stuff red bell peppers with a creamy orzo and rotisserie chicken for an easy, hearty dinner.

Creamy, sun-dried tomato chicken meets four cheeses in this decadent stuffed shell casserole.

For restaurant-quality pasta at home, learning to use pasta cooking liquid to finish the sauce is essential—the dissolved starch in the water thickens the sauce while suspending the fat in a cream emulsion that clings to the noodles. For the best result, we love artisanal pastas like Pastaio Via Corta, Rustichella d’Abruzzo, Martelli, and Seggiano Organic. Each of these companies extrudes their pastas through bronze dies and makes their doughs from 100 percent durum semolina wheat, creating a rougher texture that helps the sauce cling to the noodle. Using store-bought chicken liver mousse makes this recipe quick without sacrificing flavor.

Blecs are handrolled pasta made from a mixture of wheat and buckwheat flours, that have a dumpling-like texture when cooked. Buckwheat flour is naturally gluten-free, resulting in a delicate pasta dough that stretches a little more than standard egg pasta when rolling. For a less intense buckwheat flavor, choose light buckwheat flour.

This simple lemon orzo chicken dinner is one of Nigella Lawson's favorite meals to cook at home.

This pasta dish from Utica, New York, is made with chicken, rigatoni, and hot or sweet peppers in a spicy tomato cream sauce. We used some of the brine from the jarred pickled peppers to marinate the chicken, and more to lend its punchy heat to the tomato sauce; the cream in the sauce tempers the heat of the peppers. If you have the time and patience, cover the pot of pasta with a lid and let the flavor meld for three minutes before eating.

Lan Samantha Chang's family adds even more savory flavor to their favorite lo mein recipe with dried shiitake mushrooms, soy sauce, and Shaoxing wine. Baking the noodles with the mushroom soaking liquid and soy sauce infuses them with rich flavor, complemented by the stir-fried chicken, eggs, and celery that complete the dish.