Save to Pinterest I threw this together on a Tuesday night when the fridge was nearly empty and I was too tired to think. All I had was butter, garlic, some leftover chicken, and a box of bucatini I'd been meaning to use. Twenty minutes later, I was twirling long strands of buttery pasta around my fork, wondering why I ever bothered with complicated sauces. Sometimes the simplest things taste the most honest.
The first time I made this for a friend, she looked at me skeptically when I said it was just garlic and butter. Then she took a bite and went quiet. She finished her plate before I even sat down with mine, and asked if there was more in the pan. That's when I realized this dish doesn't need to announce itself to be memorable.
Ingredients
- Bucatini pasta: These thick, hollow strands soak up butter like nothing else, and they have a satisfying chew that makes every bite feel intentional.
- Unsalted butter: Use good butter here since it's the backbone of the sauce, and unsalted lets you control the seasoning without any surprises.
- Garlic cloves: Mince them finely so they melt into the butter instead of sitting in harsh little chunks, and pull them off the heat before they turn golden or they'll taste bitter.
- Cooked, shredded chicken breast: Rotisserie chicken is your best friend here, already seasoned and tender, but any leftover chicken works just as well.
- Salt and black pepper: Taste as you go because pasta water is salty and butter is rich, so you need less than you think.
- Fresh parsley: Optional, but a handful of chopped parsley makes the whole plate look alive and adds a little freshness that cuts through the richness.
Instructions
- Boil the bucatini:
- Bring a big pot of salted water to a rolling boil and cook the bucatini until it still has a little bite in the center. Before draining, scoop out a coffee mug's worth of starchy pasta water because that's what makes the sauce cling instead of pool at the bottom of the bowl.
- Make the garlic butter:
- Melt the butter in a wide skillet over medium heat, then add the garlic and let it sizzle gently for a minute or two until your kitchen smells like warmth. Don't let it brown or it'll turn sharp and unpleasant.
- Toss the pasta:
- Drop the drained bucatini straight into the skillet with the garlic butter and toss it all together with tongs, adding a splash of that reserved pasta water if it looks dry. The water helps the butter coat every strand instead of sliding off.
- Season and plate:
- Taste it, add salt and pepper until it sings, then divide the pasta between two plates. It should look glossy and smell like a restaurant you'd return to.
- Top with chicken:
- Pile the shredded chicken on top of each mound of pasta, then scatter parsley over everything if you have it. Serve it immediately while the butter is still glossy and the pasta is hot.
Save to Pinterest I made this on a night when someone I care about had a rough day and didn't want to talk about it. We sat at the table in comfortable silence, twirling pasta and passing the pepper grinder back and forth. By the end of the meal, they were smiling again. Food doesn't fix everything, but sometimes it makes room for things to feel a little lighter.
What to Do with Leftovers
This dish is best eaten right away, but if you have leftovers, store them in the fridge and reheat gently in a skillet with a splash of water or broth to bring the sauce back to life. The butter will have solidified, but a little heat and moisture will make it creamy again. Don't microwave it unless you're in a real hurry, because it never tastes quite the same.
Ways to Make It Your Own
If you want a little heat, add a pinch of chili flakes to the garlic butter and let them bloom in the warmth. A squeeze of lemon juice at the end brightens everything up and cuts through the richness in a way that feels surprising and right. For a vegetarian version, skip the chicken and toss in roasted mushrooms or wilted spinach instead, and you won't miss the meat at all.
Pairing and Serving Ideas
This pairs beautifully with a crisp, cold Pinot Grigio or a simple green salad dressed with lemon and olive oil. If you want to make it feel like more of an occasion, serve it with crusty bread to mop up any garlic butter left on the plate.
- A handful of grated Parmesan on top adds a salty, nutty depth that makes it feel a little more indulgent.
- Serve it in wide, shallow bowls so the pasta spreads out and every bite looks as good as it tastes.
- If you're feeding kids, leave the garlic mild and let them add their own pepper at the table.
Save to Pinterest This is the kind of recipe you'll make on a random weeknight and then find yourself craving weeks later. It doesn't ask much of you, but it gives back more than you'd expect.
Questions & Answers
- → How should bucatini be cooked for best results?
Cook bucatini in boiling salted water until al dente, ensuring a firm yet tender bite that holds the sauce well.
- → What is the best way to prepare the garlic butter sauce?
Melt unsalted butter over medium heat and gently sauté minced garlic until fragrant but not browned to maintain a smooth, rich flavor.
- → Can I substitute the shredded chicken?
Yes, you can use rotisserie chicken for convenience or substitute with roasted mushrooms for a vegetarian alternative.
- → How does reserved pasta water improve the sauce?
Adding a splash of reserved pasta water adds starch and moisture, helping the garlic butter coat the pasta evenly and smoothly.
- → What are optional garnishes to enhance the dish?
Chopped fresh parsley adds brightness, while a pinch of chili flakes or a squeeze of lemon can elevate the flavor profile.