Garlic Butter Bucatini Chicken (Print Version)

Al dente bucatini tossed in garlic butter and topped with shredded chicken for a flavorful, simple dish.

# 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 until al dente according to package directions. Reserve 1/4 cup pasta water then drain.
02 - Melt butter in a large skillet over medium heat. Sauté minced garlic for 1 to 2 minutes until fragrant without browning.
03 - Add drained bucatini to the skillet and toss well 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 pasta evenly between plates.
05 - Top each portion with shredded chicken. Garnish with chopped parsley if desired and serve immediately.

# Expert Advice:

01 -
  • Ready in under 30 minutes, which means dinner happens without the stress.
  • The butter and garlic do all the heavy lifting while you barely lift a finger.
  • It's impressive enough for company but casual enough for a Tuesday night craving.
02 -
  • Don't skip reserving pasta water; that starch is what transforms a dry dish into something creamy and luxurious.
  • Keep the garlic moving in the pan—even a moment too long transforms it from fragrant to acrid, which is the difference between magic and regret.
03 -
  • Always taste as you season; you're seasoning three elements (butter, pasta, chicken) that need to work together.
  • Serve immediately on warm plates—this dish doesn't wait, and it's most magical while the butter is still glossy and hot.
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