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.

Toss store-bought cheese tortellini with rich, creamy Alfredo sauce and chicken for this easy yet special dinner that comes together in 30 minutes.

For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme. Instead of weighing down the cutlets with thick breading, she sautés them in a light flour-and-egg coating.

Chef Way At Emeril's in New Orleans, chef David Slater glazes chicken breasts with maple syrup, sherry vinegar and orange juice infused with anise and other spices. Then he serves them with a confited chicken leg, caramelized root vegetables, braised kale and crisp Benton's bacon.Easy Way Glaze the chicken breasts with a sweet-tangy blend of syrup and vinegar and skip the confited leg and root vegetables.

Shredded chicken breasts and chewy hominy mingle in a boldly flavored blend of pureed tomatillos, cilantro, and chiles for this cozy pozole.

Top Chef winner Buddha Lo shares this family recipe for Chicken and Shrimp Laksa, a refreshing and brothy noodle dish popular throughout Southeast Asia. Lo's homemade laksa paste — made with fresh lemongrass, pungent shrimp paste, and nutty peanuts — forms the base of this fragrant noodle dish, while coconut cream adds a velvety mouthfeel to the aromatic broth. Top it with poached shrimp and chicken, fresh herbs, and fried shallots, and slurp with joy.

Chef Thomas Keller of The French Laundry uses panko breadcrumbs to give chicken a crunchy crust.

This fast, easy method of cooking chicken is the fastest, easiest dinner you’ll cook all week.

Homemade chicken cutlets and tomato sauce makes this hero a cut above the rest.

For this version of the Roman classic, pounded chicken cutlets topped with prosciutto and sage leaves are pan-seared, then served in a simple white wine-butter sauce.

This quick version of the Italian-American classic gets an extra touch from the sautéed radishes on top.