Pin it There's something almost meditative about standing at the stove with a warm pan and nothing but butter and garlic waiting to transform. I discovered this dish on a Tuesday night when I had rotisserie chicken in the fridge, bucatini in the pantry, and exactly twenty minutes before hunger took over. The simplicity of it struck me—three ingredients for the sauce, no cream, no fussy technique, just the smell of garlic turning golden and the pasta water doing the quiet work of binding everything together.
I made this for my partner on a random weeknight, and they kept going back for more pasta even after the chicken was gone, just pushing it through the remaining sauce. That's when I knew it wasn't the chicken doing the heavy lifting—it was the butter, the garlic, the pasta water working its magic. Now it's become our default when we're tired but hungry, and we've never once regretted how little effort it asks of us.
Ingredients
- Bucatini pasta (200 g / 7 oz): The hollow center is the secret—it traps more sauce than solid pasta, and the texture stays perfectly al dente if you don't overcook.
- Unsalted butter (3 tbsp): Quality matters here since butter is the whole foundation; I learned the hard way that it should foam gently, never sizzle aggressively.
- Garlic cloves (3 large, finely minced): Mince it fine so it distributes evenly through the pasta and doesn't leave bitter chunks; pre-minced garlic from a jar will work in a pinch but fresh makes all the difference.
- Cooked shredded chicken (200 g / 7 oz): Rotisserie chicken saves time and tastes better than you'd expect; poached works too if you want complete control.
- Salt and black pepper: Taste as you go—the pasta water carries salt, so you may need less than you think.
- Fresh parsley (1 tbsp, chopped, optional): A small handful at the end brightens everything and catches the eye.
Instructions
- Start the water and build your mise en place:
- Fill a large pot with salted water and bring it to a rolling boil while you mince the garlic and pull out everything else. Having everything ready means you won't be scrambling when the pasta is almost done.
- Cook the pasta to al dente:
- Drop the bucatini in and set a timer for about a minute less than the package says. Taste it at the two-minute mark—you want it tender with the slightest resistance in the center. Before draining, scoop out a quarter cup of that starchy pasta water and set it aside; it's liquid gold for finishing the sauce.
- Turn butter into liquid gold:
- In a large skillet over medium heat, melt the butter and listen for it to foam gently. Add the minced garlic and let it toast for just a minute or two until the smell fills your kitchen—the moment it stops smelling raw is the moment you pull back from the heat.
- Marry pasta and sauce:
- Add the drained bucatini to the skillet and toss with tongs or a pasta fork, making sure every strand gets coated. If it feels dry, splash in a little pasta water—it should look silky, not slicked in butter.
- Season and plate:
- Taste a strand, then season with salt and pepper. Divide between bowls or plates while everything is hot.
- Crown with chicken and finish:
- Top each serving with warm shredded chicken and a scatter of parsley if you have it. Serve immediately before the pasta cools and loses its magic.
Pin it My clearest memory of this dish is stealing bites straight from the skillet before plating, not because I was hungry but because I wanted to taste the exact moment when everything came together—butter, garlic, pasta, and that starchy brine creating something that tasted far more complicated than it had any right to be. It reminded me that the best meals don't always come from effort; sometimes they come from knowing when to stop.
Why Bucatini Matters
Long strands of pasta are forgiving in a butter sauce because they tangle together and hold the coating better than short cuts, but bucatini specifically has that hollow tube running through the middle that catches even more of the good stuff. The first time I made this with spaghetti, I noticed the difference immediately—the bucatini felt richer, more luxurious, like every bite was a complete experience. It's a small detail, but it's the difference between a quick dinner and something worth remembering.
The Chicken Question
I've made this with rotisserie chicken shredded straight from the store, with leftover poached chicken from Sunday dinner, and once with nothing but the pasta and butter because that's what was in the house. All three versions were good, but the warm rotisserie chicken brings a savory depth that makes you feel like you've built something substantial. If you're vegetarian or the chicken situation isn't happening, roasted mushrooms torn into shreds do something similar—they add texture and umami without derailing the simplicity.
Small Ways to Make It Yours
This recipe is a template as much as it is a finished dish, and there's real pleasure in making tiny tweaks that cost you nothing. One night I added a pinch of chili flakes and discovered a warmth that lingered pleasantly; another time a squeeze of fresh lemon just before serving made the whole plate feel lighter and more alive. These aren't required, but they're worth trying once you've mastered the base.
- A squeeze of lemon juice at the end brightens everything and cuts through the richness without overshadowing the garlic.
- Red pepper flakes add heat and personality, so start with a pinch and taste before adding more.
- A grating of Parmesan or Pecorino isn't traditional for a butter-only sauce, but it's delicious if you feel the dish needs it.
Pin it This is the kind of dish that reminds you why you love cooking: because sometimes the most satisfying meals are built from restraint, not abundance. Make it tonight, and you'll understand why it keeps showing up on my table.
Recipe FAQs
- → How do I cook bucatini to perfect al dente?
Boil the bucatini in salted water following package instructions but reduce cooking time by 1-2 minutes to maintain a firm bite.
- → Can I prepare the garlic butter without burning the garlic?
Cook minced garlic on medium heat and keep stirring for 1-2 minutes until fragrant and golden but not browned to avoid bitterness.
- → What can I use instead of shredded chicken?
For a vegetarian twist, roasted mushrooms are an excellent substitute, providing texture and earthy flavor.
- → Is it necessary to reserve pasta water?
Yes, adding a splash of reserved pasta water helps loosen the butter sauce, ensuring it coats each strand smoothly.
- → What seasoning enhances the dish without overpowering garlic butter?
Simple salt, freshly ground black pepper, and optional fresh parsley maintain balance while enhancing flavor subtly.