Pin It I made this on a Tuesday night when the fridge was nearly empty and I was too tired to think. All I had was some leftover chicken, a box of bucatini, and butter. I minced the garlic by hand because the press was dirty, and the smell alone woke me up. What started as a lazy dinner turned into something I crave constantly now.
I served this to my neighbor once when she stopped by unexpectedly. She sat at my kitchen counter, twirling the long noodles around her fork, and told me it reminded her of something her grandmother used to make in Rome. I never told her I threw it together in twenty minutes. She still asks me for the recipe.
Ingredients
- Bucatini pasta: The thick, hollow strands are perfect for trapping the garlic butter inside each bite, and they have more chew than regular spaghetti.
- Unsalted butter: I always use unsalted so I can control the seasoning myself, and it melts into a silky sauce when you toss it with hot pasta.
- Garlic cloves: Mince them finely so they melt into the butter without burning, and use fresh garlic because the jarred stuff just does not have the same punch.
- Cooked shredded chicken breast: Rotisserie chicken from the store works beautifully here, or poach your own if you have the time and want something lighter.
- Salt and black pepper: Season generously because pasta needs more salt than you think, and freshly cracked pepper adds a gentle heat.
- Fresh parsley: Optional but worth it for a bright, herbal finish that cuts through the richness of the butter.
Instructions
- Boil the bucatini:
- Bring a large pot of salted water to a rolling boil and cook the bucatini until it is al dente with a slight bite in the center. Before you drain it, scoop out a small cup of the starchy pasta water because it will help the sauce cling later.
- Make the garlic butter:
- Melt the butter in a large skillet over medium heat and add the minced garlic, stirring constantly for about a minute until it smells like heaven but has not turned brown. If it browns, it will taste bitter, so keep the heat gentle and stay close.
- Toss the pasta:
- Add the drained bucatini directly to the skillet with the garlic butter and toss everything together with tongs. If it looks dry, add a splash of the reserved pasta water to loosen it up and create a glossy coating.
- Season and plate:
- Taste the pasta and add salt and pepper until it sings. Divide it between two plates and pile the shredded chicken on top, then finish with a sprinkle of parsley if you have it.
Pin It The first time I made this for myself after a breakup, I ate it straight from the pan standing at the stove. The simplicity of it, the way the garlic and butter and pasta came together without fuss, felt like proof that I could take care of myself. I have made it dozens of times since, and it still feels like that.
What to Do with Leftovers
I rarely have leftovers because this recipe is sized for two and we always finish it. But if you do, store it in an airtight container in the fridge and reheat it gently in a skillet with a splash of water or chicken broth to bring the sauce back to life. The pasta will soak up the butter as it sits, so do not expect it to be as glossy as when it was fresh.
How to Make It Your Own
Sometimes I add a pinch of chili flakes to the garlic butter for a little heat, or squeeze half a lemon over the finished dish for brightness. If I have leftover roasted mushrooms, I toss them in instead of chicken for a vegetarian version that is just as satisfying. You can also throw in a handful of spinach or peas at the end if you want something green on the plate.
Pairing and Serving Ideas
This pasta does not need much alongside it because it is rich and filling on its own. I usually pour myself a glass of cold Pinot Grigio and call it dinner. If I am feeling fancy, I will make a quick arugula salad with lemon and olive oil, but honestly, the pasta is enough.
- Serve it with crusty bread to mop up any extra garlic butter left on the plate.
- A simple green salad with a sharp vinaigrette cuts through the richness nicely.
- If you want to make it feel like a dinner party, grate some Parmesan over the top and garnish with extra parsley.
Pin It This is the kind of recipe you make when you want something that feels like a treat but does not ask much of you. It is become my go to for nights when I need to feel like I am taking care of myself, and it works every single time.
Recipe FAQs
- → What type of pasta works best?
Bucatini pasta is ideal due to its hollow shape which holds the garlic butter sauce well, providing a balanced bite with each forkful.
- → How do I prevent garlic from burning?
Sauté garlic over medium heat for 1–2 minutes until fragrant but not browned to avoid bitterness and maintain a mellow flavor.
- → Can I substitute the chicken?
Yes, shredded rotisserie chicken is convenient, or you can swap it for roasted mushrooms for a vegetarian option.
- → How to achieve the creamy sauce texture?
Reserve some pasta water and add it when tossing pasta with garlic butter; the starch helps create a silky, smooth sauce.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the garlic butter and chicken flavors, enhancing the overall dining experience.