Garlic Butter Bucatini Chicken (Print version)

Al dente bucatini coated in garlic butter, topped with tender shredded chicken for a quick satisfying meal.

# 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
03 - Add the drained bucatini to the skillet. Toss thoroughly to coat with garlic butter. Add a splash of reserved pasta water if needed to loosen the sauce.
04 - Season with salt and freshly ground black pepper to taste. Divide the pasta between serving plates.
05 - Top each serving with shredded chicken. Sprinkle with chopped parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • It's ready faster than delivery, and tastes infinitely better than anything in a takeout container.
  • The magic happens with humble ingredients you probably already have, making it feel like you've pulled off something special with zero stress.
  • Bucatini's hollow center catches every drop of that golden garlic butter in a way that makes each bite feel luxurious.
02 -
  • Don't brown the garlic—it turns bitter and harsh; you want it fragrant and pale, barely kissed by the heat.
  • Save the pasta water before you drain it, or you'll end up with dry pasta and regret; that starchy liquid is what transforms garlic butter from greasy to silky.
  • Taste the pasta before it hits the colander; al dente is the only way this simple dish stays interesting, because there's nowhere for overcooked pasta to hide.
03 -
  • Keep the pan on medium heat; medium-high will brown the garlic before you're ready, ruining the whole thing.
  • If you're cooking for a crowd, double the sauce ingredients but not the pasta proportionally—a little butter and garlic goes a long way, and pasta absorbs it differently in larger batches.
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