Simple Garlic Butter Bucatini Chicken (Printable Version)

Al dente bucatini coated in garlic butter, finished with tender shredded chicken for a flavorful dish.

# Ingredient List:

→ 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:

01 - Bring a large pot of salted water to a boil. Cook bucatini until al dente according to package directions. Reserve ¼ cup of pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Sauté minced garlic for 1 to 2 minutes until fragrant, avoiding browning.
03 - Add drained bucatini to the skillet and toss to coat in garlic butter. Add reserved pasta water as needed to loosen sauce.
04 - Season with salt and freshly ground black pepper to taste. Divide pasta evenly between plates.
05 - Top each serving with shredded chicken. Sprinkle with chopped parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Ready in 25 minutes but tastes like you fussed for hours.
  • The garlic butter becomes this silky, golden sauce that clings to every strand of bucatini.
  • Uses rotisserie chicken, so there's almost no actual work involved.
02 -
  • Reserve your pasta water before draining—that starch is what makes the sauce cling and smooth, not olive oil.
  • Never let garlic brown in butter or it turns bitter and can ruin the whole thing; medium heat and constant attention is your friend here.
03 -
  • Room-temperature butter melts more gently and evenly than cold butter, giving you better control over the garlic.
  • If you have leftover pasta, don't reheat it the next day—it won't be the same—but those few cold bites straight from the fridge the next morning are honestly pretty good.
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