Simple Garlic Butter Bucatini (Print)

Al dente bucatini in garlic butter with tender shredded chicken, perfect for a fast, flavorful dinner.

# Components:

→ 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)

# Directions:

01 - Bring a large pot of salted water to a boil and cook bucatini until al dente according to package directions. Reserve 1/4 cup of pasta water and drain.
02 - Melt butter over medium heat in a large skillet. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Add drained bucatini to the skillet and toss to coat with garlic butter, adding reserved pasta water as needed to loosen the sauce.
04 - Season with salt and freshly ground pepper. Divide pasta evenly between two plates.
05 - Top each serving with shredded chicken and sprinkle with parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in under 30 minutes, making it your secret weapon for weeknight dinners when you're too tired to think.
  • The garlic butter becomes silky and clings to every strand of bucatini in the most rewarding way.
  • It tastes restaurant-quality but uses ingredients you probably already have, which feels like a small victory.
02 -
  • Don't skip mincing the garlic finely and watching it carefully—burnt garlic tastes bitter and ruins the whole delicate balance.
  • Reserve that pasta water before draining; it's the difference between a dry, clumpy dish and one that feels luxurious and cohesive.
03 -
  • Keep your ingredients near the stove because this cooks so quickly that multitasking away from the kitchen means missing the moment garlic goes from golden to burnt.
  • If you only have salted butter on hand, reduce the additional salt slightly—taste as you season rather than guessing.
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