Garlic Butter Bucatini Chicken (Printer-Friendly)

Al dente bucatini tossed in fragrant garlic butter, topped with tender shredded chicken and fresh parsley.

# 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)

# Method:

01 - Bring a large pot of salted water to a boil. Cook bucatini according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning.
03 - Add drained bucatini to the skillet and toss to coat evenly with garlic butter. Add reserved pasta water as needed to loosen the sauce.
04 - Season with salt and freshly ground black pepper to taste. Divide pasta between serving plates.
05 - Top each serving with shredded chicken. Sprinkle with chopped parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, but tastes like you spent all evening cooking.
  • The garlic butter coats every strand of bucatini in this impossibly creamy way that needs no cream at all.
  • Uses rotisserie chicken, so you skip the work but none of the delicious.
02 -
  • Never brown your garlic—it turns bitter instantly and ruins the entire dish, so watch it like a hawk and pull it off heat if you see any color creeping in.
  • Reserve pasta water before draining; that starchy liquid is what transforms this from dry and sad to silky and luxurious, so don't skip this step even if it feels unnecessary.
03 -
  • High-quality butter makes a tangible difference here since there's nowhere for it to hide, so splurge if your budget allows.
  • Toast a handful of breadcrumbs lightly in a pan with a touch of olive oil and a whisper of garlic, then use them as a garnish for texture and a subtle richness that changes everything.
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