13 Chicken Pasta Recipes to Make Again and Again

Most of the creamy texture of this kale-and-mushroom sauce comes from the extra-virgin olive oil, so make sure to use a brand with a flavor you like.

This pasta recipe packs in smoked chicken, plenty of vegetables -- zucchini, young green beans, and shallots -- and mascarpone cheese all into one dish.

The sweetness of the onions contrasts perfectly with the saltiness of the cheese in this dish. If you don't have orecchiette, feel free to use shells or bow ties instead.

If you don't want to poach chicken breasts for this version of chicken tetrazzini, you can use 3 to 4 cups of meat from a rotisserie chicken instead.

Wild mushrooms, caramelized onions and a pinch of chile flakes give this simple chicken pasta a burst of flavor.

Chefs Steve Samson and Zach Pollack pair farro pasta with hearty, rustic sauces like this one, which gets its richness from quickly sautéed chicken livers.

Mild chicken tames the strength of the sprouts in this recipe while garlic, lemon juice, red–pepper flakes, and Parmesan unite the two main ingredients and complement them both.

Salty, smoky, thick-cut bacon adds depth while artichoke hearts and spinach help to lighten this creamy, savory chicken pasta dish.

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.

F&W's Justin Chapple uses only six ingredients in his simple and spicy pasta; it's a perfect 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.

Fresh ingredients team up with store-bought shortcuts to get this comforting dinner on the table in just over 30 minutes. Frozen cheese tortellini only need a 5-minute dip in the simmering broth to cook up perfectly. Don't be tempted to just dump the whole can of tomatoes into the pot; draining them first concentrates the flavor.

Using store-bought chicken liver mousse makes this recipe quick without sacrificing flavor.