Garlic Butter Bucatini Chicken (Printer-friendly)

Al dente bucatini tossed in garlic butter, topped with tender shredded chicken for a quick satisfying 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook bucatini until al dente according to package instructions. Reserve 1/4 cup of pasta water, then 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, taking care not to brown.
03 - Add the drained bucatini to the skillet. Toss thoroughly to coat in garlic butter, adding reserved pasta water as needed to loosen the sauce.
04 - Season with salt and freshly ground black pepper to taste. Divide the pasta evenly between serving plates.
05 - Top each portion with shredded chicken and sprinkle with chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 25 minutes with ingredients you probably already have sitting around.
  • The garlic butter clings to bucatini's hollow center in a way that feels intentional and delicious.
  • Tastes far more impressive than the minimal effort required, perfect for when you want to impress yourself.
  • Endlessly adaptable depending on what's in your fridge or your mood that evening.
02 -
  • Pasta water is non-negotiable; it contains starch that helps the butter emulsify and coat everything evenly, turning a potentially slick dish into something silky and cohesive.
  • Never brown the garlic, even a little, because bitterness sneaks in fast and ruins the entire delicate balance of this simple dish.
  • Let everything rest together in the pan for 30 seconds before plating; it allows the flavors to meld rather than just sitting on top of each other.
03 -
  • Reserve more pasta water than you think you'll need; you can always add more liquid, but you can't remove it, and this dish should be silky, never stiff.
  • Cook the garlic slowly and watch it like you're its friend; rushing this step is what separates a mediocre version from one that tastes like you know what you're doing.
Return