Save Pin I once made this bucatini on a Tuesday night when I had no plan and even less energy. The butter sizzled, the garlic bloomed in the pan, and suddenly the kitchen smelled like I'd been cooking all day. My neighbor knocked on the door just as I was plating it, drawn by the scent drifting through the hallway. We ended up sharing it at my tiny table, twirling long strands of pasta and laughing about how something this simple could feel like a small celebration.
I made this for my sister after she moved into her first apartment. She sat on the floor with the plate balanced on her knees, no furniture yet, just boxes everywhere. She said it tasted like home even though we'd never made it together before. Sometimes a dish just knows how to show up when you need it to.
Ingredients
- Bucatini pasta: These thick, hollow strands are perfect for catching the garlic butter in every crevice. If you cant find bucatini, spaghetti works, but youll miss that satisfying chew.
- Unsalted butter: The foundation of the sauce. I always use unsalted so I can control the seasoning, and I let it melt slowly so the garlic never burns.
- Garlic cloves: Mince them fine and cook them just until they smell like warmth and promise, not bitterness. I learned that the hard way once when I walked away for a phone call.
- Cooked shredded chicken breast: Rotisserie chicken is my secret weapon here. It saves time and adds a hint of seasoning that makes the whole dish feel more complete.
- Salt and freshly ground black pepper: Taste as you go. The pasta water is salty, the butter is rich, and you want to balance it all at the end.
- Fresh parsley: Optional, but a handful of chopped parsley makes the plate look alive and adds a tiny burst of freshness that cuts through the richness.
Instructions
- Boil the bucatini:
- Bring a large pot of salted water to a rolling boil and cook the bucatini until al dente, usually about a minute less than the package says. Before draining, scoop out a quarter cup of that starchy pasta water, it will save your sauce later.
- Make the garlic butter:
- Melt the butter in a large skillet over medium heat and add the minced garlic. Let it sizzle gently for a minute or two, stirring constantly, until the kitchen smells like a hug.
- Toss the pasta:
- Add the drained bucatini straight into the skillet with the garlic butter and toss everything together with tongs. If it looks dry, add a splash of that reserved pasta water to bring it all together into a silky coating.
- Season and plate:
- Taste it, then season with salt and pepper. Divide the pasta between two plates, twirling it into loose nests if youre feeling fancy.
- Top with chicken and serve:
- Pile the shredded chicken on top of each serving and finish with a sprinkle of parsley if you have it. Serve immediately while its still steaming and the butter is glossy.
Save Pin One night I made this for a friend who was going through a rough breakup. She didnt want to talk, so we just ate in silence, winding bucatini around our forks. When she finally looked up, she said, This is exactly what I needed. I dont think she meant the pasta, but maybe she did. Either way, it mattered.
What to Do With Leftovers
I rarely have leftovers of this, but when I do, I reheat it in a skillet with a tiny splash of water or broth to bring back the silkiness. The microwave works in a pinch, but the stovetop keeps the texture right. It will never be quite as good as the first time, but its still comforting the next day.
How to Make It Your Own
I sometimes add a pinch of chili flakes to the butter for a gentle heat that sneaks up on you. A squeeze of lemon at the end brightens everything and cuts through the richness. If you want to skip the chicken, roasted mushrooms or a handful of spinach wilted into the pasta make it just as hearty.
Pairing and Serving Ideas
This pairs beautifully with a crisp Pinot Grigio or a simple green salad dressed with lemon and olive oil. I usually serve it straight from the skillet to the plate, no fuss, just warm bread on the side for soaking up any leftover garlic butter.
- Serve with crusty bread to mop up every last bit of sauce.
- A side of arugula with lemon and shaved Parmesan balances the richness perfectly.
- Pour yourself a glass of cold white wine and let the day fall away.
Save Pin This dish has become my answer to tired nights and last minute dinner invitations. It never asks for much, but it always delivers something that feels like care on a plate.
Cooking Questions & Answers
- → How do I cook bucatini to al dente?
Boil salted water and cook bucatini according to the package instructions, usually about 9-11 minutes, then drain while still firm to the bite.
- → Can I prepare the garlic butter sauce in advance?
Yes, melt butter and sauté minced garlic just before serving for the freshest flavor, or prepare in advance and gently warm when ready.
- → What can I substitute for shredded chicken?
Use roasted mushrooms or omit the protein for a vegetarian-friendly option, maintaining the dish’s rich texture.
- → How to keep the pasta sauce from drying out?
Reserve some pasta water before draining and add a splash to the garlic butter to loosen and coat the pasta evenly.
- → What herbs complement this dish?
Fresh parsley adds a bright, mild herbal note that balances the richness of the butter and garlic.