Save There's something almost meditative about standing over a skillet of melting butter, watching garlic transform from pale slivers into golden wisps of fragrance. I discovered this bucatini dish on a Tuesday evening when I had exactly three things in my kitchen and zero energy for complexity. The pasta, a package of butter, and some garlic cloves that had been patiently waiting in my pantry. What emerged was so simple it felt like a secret—silky, garlicky, honest food that somehow felt more indulgent than anything fussy could be.
I made this for my partner after a long day, and watching their face light up when they tasted it reminded me that cooking doesn't need to be complicated to matter. The shredded chicken catches the butter, the pasta drinks it all in, and suddenly you're both leaning over your bowls like you've discovered something profound. It was one of those moments where minimalism felt like luxury.
Ingredients
- Bucatini pasta (200 g): The hollow center makes it perfect for trapping every whisper of garlic butter—it's like the pasta was designed for this dish.
- Unsalted butter (3 tbsp): Real butter is non-negotiable here; it's the star, so use something good.
- Garlic cloves (3 large, minced): Mince them finely so they distribute evenly and cook gently into silky softness.
- Cooked, shredded chicken (200 g): Rotisserie saves time and tastes incredible, though poached works beautifully too.
- Salt and freshly ground black pepper: Finish generously—this simple dish demands bold seasoning.
- Fresh parsley (1 tbsp, optional): A whisper of green and freshness if you want it, but not essential.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the bucatini to al dente according to package directions. Before draining, scoop out about ¼ cup of that starchy pasta water—this is your secret weapon for silkiness.
- Bloom the garlic:
- Melt butter in a large skillet over medium heat, then add your minced garlic. Listen for a gentle sizzle and watch for the moment it turns fragrant and pale golden—usually 1–2 minutes. Stop before it browns, or it'll turn bitter.
- Bring it together:
- Add your drained bucatini straight to the buttery garlic and toss with tongs until every strand glistens. If it feels too dry, splash in a bit of that reserved pasta water until it's silky and loose.
- Season and plate:
- Taste and adjust salt and pepper—this is where you decide if it needs a whisper more or a generous shake. Divide between two plates and top each with a handful of shredded chicken.
- Finish and serve:
- Scatter parsley over the top if you're using it, and bring everything to the table while it's hot.
Save This dish taught me that some of the most memorable meals don't come from complexity but from knowing exactly when to stop tinkering. It's the kind of food that tastes like someone cares, even when you've only spent fifteen minutes cooking.
The Beauty of Restraint
Italian cooking at its heart is about this kind of restraint—choosing three perfect ingredients instead of ten good ones. When I first made this, I actually added cream and fresh thyme, thinking it needed more. My friend tasted both versions and chose the original every time. Sometimes what something needs isn't more, it's just more of itself.
Chicken, Done Right
The chicken here isn't meant to be the star; it's there to add substance and protein to what would otherwise be a pasta and butter situation. I've used rotisserie chicken, which is convenient and deeply flavorful, but poaching your own chicken breast takes maybe fifteen minutes and gives you control over the seasoning. Cold shredded chicken warms through beautifully in the hot pasta and butter, so there's no need to overthink this part.
When You Want More
This recipe is a beautiful canvas, and there's no shame in building on it depending on your mood or what's in your kitchen. A squeeze of fresh lemon juice brightens everything without overwhelming the simplicity. A pinch of red chili flakes adds warmth and complexity, or you could trade the chicken for roasted mushrooms if you're eating vegetarian. The core recipe stays true; you're just adding a personal flourish.
- Crisp white wine like Pinot Grigio pairs perfectly—the acidity cuts through the richness.
- A shower of grated Parmesan adds umami depth if you feel called to it.
- Make it your own, but don't feel pressured to fix something that's already working.
Save This bucatini has become my default when I want to cook something that feels generous and loving without asking for much from me. It's proof that some of life's best moments hide in plain sight, waiting on a Tuesday night in your kitchen.
Recipe FAQs
- → What pasta is best for this dish?
Bucatini is ideal for its hollow, thick shape that holds the garlic butter sauce well, offering a satisfying bite.
- → How do I keep the garlic from burning?
Sauté the minced garlic over medium heat just until fragrant, about 1–2 minutes, avoiding browning to retain its delicate flavor.
- → Can I use other proteins instead of shredded chicken?
Yes, options like roasted mushrooms or sautéed vegetables work well for a vegetarian twist, complementing the garlic butter.
- → Should I reserve pasta water when draining?
Reserving a small amount helps loosen the sauce and bind it to the bucatini, enhancing overall texture and flavor.
- → How can I add a little heat to this dish?
Incorporate a pinch of chili flakes while sautéing the garlic to gently elevate the flavor without overpowering it.