Save There's something about the smell of garlic hitting hot butter that makes you pause and just breathe it in. I discovered this dish on a Tuesday night when I had exactly three things in my kitchen: pasta, butter, and a rotisserie chicken I'd grabbed on autopilot at the market. No fancy ingredients, no complicated techniques—just the kind of meal that reminds you why simple cooking often tastes the best.
I made this for someone I was trying to impress without trying too hard. They came over expecting takeout, and instead there was this warm, buttery pasta on their plate. The best part? They asked for the recipe before they'd even finished eating, and I got to tell them it was barely a recipe at all.
Ingredients
- Bucatini pasta, 200 g: That hollow center makes it perfect for trapping the buttery sauce in every bite, but regular spaghetti works just fine if that's what you have.
- Unsalted butter, 3 tbsp: Use good butter here—it's literally half the dish, so quality matters more than you'd think.
- Garlic cloves, 3 large and minced: Don't use pre-minced from a jar; fresh garlic transforms when it hits warm butter and turns sweet instead of harsh.
- Cooked shredded chicken, 200 g: Rotisserie chicken is your shortcut, but poached chicken breast works beautifully too and tastes lighter.
- Salt and black pepper: Taste as you go—the pasta water will already have salt, so be gentle.
- Fresh parsley, 1 tbsp chopped (optional): A small handful adds a whisper of freshness that cuts through the richness.
Instructions
- Start your water and get the pasta going:
- Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. Add your bucatini and stir it so it doesn't clump together. Cook until al dente, which usually means a few minutes before the package says it's done, then scoop out about a quarter cup of that starchy pasta water before you drain it.
- Make the garlic butter magic happen:
- While the pasta cooks, melt the butter in a large skillet over medium heat. Watch as the foam subsides, then add your minced garlic and let it sizzle for about a minute—you want it fragrant and barely golden, not brown or bitter.
- Bring it all together:
- Add the drained bucatini directly to the skillet and toss it constantly with the garlic butter, using tongs or a pasta fork. If it looks too dry, splash in a little of that reserved pasta water until everything is silky and coated.
- Season and plate:
- Taste and adjust with salt and pepper. Divide between plates and top each one with a pile of shredded chicken and a sprinkle of parsley if you're feeling fancy.
Save This became the dish I made when someone needed comfort food that didn't require an apology. It's humble enough to make on a random weeknight, but elegant enough that it feels like an occasion.
Why This Works So Well
The beauty of this recipe is its honesty. There's no cream, no complicated technique, nothing to hide behind. The bucatini's hollow center naturally grabs onto the butter and garlic, and the starchy pasta water emulsifies everything into a sauce that feels richer than it actually is. When you use good butter and fresh garlic, you don't need anything else—the ingredients do all the talking.
Variations and Swaps
Once you understand how this comes together, you can play with it. I've made it with fresh lemon zest instead of parsley, which brightens everything. Other times I'll add a pinch of red pepper flakes when the garlic hits the butter for a subtle heat. The vegetarian version with roasted mushrooms is just as satisfying—just sauté them in the butter alongside the garlic until they're golden.
Serving and Pairing
This is best served immediately while everything is still warm and the butter is glossy. A crisp white wine like Pinot Grigio cuts through the richness perfectly, or honestly, just pour a glass of whatever you like drinking. If you want to add more vegetables, a simple green salad with lemon vinaigrette on the side keeps the meal from feeling too heavy.
- Squeeze a little fresh lemon over your plate just before eating for brightness.
- Add a small pinch of chili flakes when you serve if you like a hint of heat.
- If you have parmesan on hand, a light grating over the top is never a bad call.
Save This dish taught me that the best meals don't need to be complicated, just made with care. Keep the ingredients good and the technique gentle, and dinner takes care of itself.
Recipe FAQs
- → What type of pasta is best for this dish?
Bucatini pasta works perfectly due to its hollow center which holds the garlic butter sauce well.
- → Can I use a different protein instead of chicken?
Yes, shredded rotisserie chicken is convenient, but roasted mushrooms also make a great vegetarian alternative.
- → How do I prevent the garlic from burning?
Sauté the garlic over medium heat just until fragrant, about 1-2 minutes, stirring constantly to avoid browning.
- → What is the role of reserved pasta water?
Adding reserved pasta water helps loosen the sauce, allowing it to coat the bucatini evenly and adding a silky texture.
- → How can I enhance the flavor of this dish?
Consider adding a pinch of chili flakes or a squeeze of fresh lemon juice to brighten and deepen the flavors.