Garlic Butter Bucatini Chicken (Print Version)

Al dente bucatini coated in garlic butter, paired with tender shredded chicken for a quick savory meal.

# What You'll Need:

→ Pasta

01 - 7 oz bucatini pasta

→ Sauce

02 - 3 tbsp unsalted butter
03 - 3 large garlic cloves, finely minced

→ Topping

04 - 7 oz cooked shredded chicken breast (rotisserie or poached)
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
07 - 1 tbsp chopped fresh parsley (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook bucatini following package directions until al dente. Reserve 1/4 cup of pasta water and drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Add drained bucatini to the skillet and toss to coat in garlic butter. Add reserved pasta water as needed to loosen the sauce.
04 - Season with salt and freshly ground black pepper to taste. Divide pasta evenly between two plates.
05 - Top each serving with shredded chicken and sprinkle with chopped parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in the time it takes to boil pasta, no elaborate prep or fancy ingredients needed.
  • The garlic butter clings to every strand of bucatini in a way that feels indulgent but honest.
  • Youll use one pot and one pan, which means cleanup is faster than ordering takeout.
  • It tastes like comfort without trying too hard, the kind of meal that feels like a hug after a long day.
02 -
  • Do not let the garlic sit in the hot butter for more than a minute or two, or it will turn bitter and ruin the whole dish.
  • Save that pasta water before you drain, because it is the secret to making the butter coat every strand instead of pooling at the bottom of the plate.
  • Taste the pasta before you plate it, because underseasoned bucatini is just sad and a little extra salt makes all the difference.
03 -
  • Use a skillet large enough to toss the pasta comfortably, or you will end up with buttery noodles all over your stovetop.
  • If you cook the chicken yourself, poach it in salted water with a bay leaf and a garlic clove for extra flavor that echoes through the whole dish.
  • Fresh garlic makes or breaks this recipe, so skip the pre-minced stuff and take the extra thirty seconds to chop it by hand.
Go Back