Pin it I threw this together on a rainy Tuesday when the fridge was nearly empty and I was too tired to think. All I had was some leftover chicken, a box of bucatini, and the butter and garlic I always keep on hand. Twenty minutes later, I was twirling glossy strands around my fork, wondering why I ever bothered with complicated sauces. Sometimes the simplest things are exactly what you need.
The first time I made this for my neighbor, she stood in my kitchen and asked what the secret was. I laughed and told her there wasnt one, just good butter and patience with the garlic. She didnt believe me until she made it herself the next night. Now its her go to when she needs something comforting without the fuss.
Ingredients
- Bucatini pasta: These thick, hollow strands grab onto the sauce better than any other shape, but if you cant find them, spaghetti works in a pinch.
- Unsalted butter: I always use unsalted so I can control the seasoning myself, plus it melts into the most luxurious sauce when tossed with hot pasta.
- Garlic cloves: Mince them finely and watch them closely, burnt garlic turns bitter fast and theres no coming back from it.
- Shredded chicken breast: Rotisserie chicken is my shortcut here, but any leftover poached or grilled chicken will do beautifully.
- Salt and black pepper: Season generously at the end, the pasta needs more than you think.
- Fresh parsley: Optional, but a handful of chopped parsley adds a bright, fresh note that balances the richness.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the bucatini until it still has a slight bite. Before you drain it, scoop out a mugful of that starchy pasta water, it will save your sauce if it gets too thick.
- Make the garlic butter:
- Melt the butter in a large skillet over medium heat and add the minced garlic, stirring constantly for about a minute until the kitchen smells incredible. Pull it off the heat the moment it turns golden, not a second later.
- Toss the pasta:
- Add the drained bucatini straight into the skillet and toss everything together with tongs, adding splashes of pasta water until the sauce coats every strand. The pasta should glisten and move easily in the pan.
- Season and serve:
- Taste it, then season with salt and pepper until it sings. Divide between two plates, pile the shredded chicken on top, and finish with parsley if you like.
Pin it One evening, my partner came home stressed and exhausted, and I set this down in front of him without saying much. He took one bite, closed his eyes, and said it tasted like being taken care of. That is when I realized this dish is more than dinner, it is comfort in a bowl.
What to Do with Leftovers
If you have any left over, store it in the fridge and reheat gently in a skillet with a splash of water or broth. The pasta will soak up the sauce as it sits, so a little extra liquid brings it back to life. I have also tossed cold leftovers with olive oil and eaten them straight from the container at midnight, no judgment here.
How to Make It Your Own
This recipe is a blank canvas. Toss in a handful of spinach or peas while the pasta is still hot, or stir in a spoonful of cream for something richer. I have added lemon zest, chili flakes, even a handful of torn basil, and it worked every time. Trust your instincts and use what you have.
Serving Suggestions
I like to serve this with a simple green salad dressed in lemon and olive oil, or a slice of crusty bread to mop up any sauce left on the plate. A cold glass of Pinot Grigio does not hurt either.
- Add a pinch of chili flakes for a gentle heat that cuts through the richness.
- Squeeze fresh lemon juice over the top right before serving for brightness.
- Swap the chicken for sauteed mushrooms or crispy pancetta if you want to change things up.
Pin it This is the kind of recipe you will come back to again and again, not because it is fancy, but because it works. I hope it becomes a quiet favorite in your kitchen too.
Recipe FAQs
- → How do I achieve perfectly al dente bucatini?
Cook bucatini in plenty of salted boiling water, following package times but testing a minute before to ensure it’s firm yet tender. Drain promptly to avoid overcooking.
- → What’s the best way to prevent garlic from burning?
Sauté minced garlic over medium heat for 1–2 minutes until fragrant, stirring often. Remove from heat if it starts to brown to keep flavors mellow and avoid bitterness.
- → Can I substitute the shredded chicken with another protein?
Yes, roasted mushrooms provide a vegetarian alternative, while rotisserie chicken offers a convenient protein swap that maintains tenderness and flavor.
- → How can I loosen the garlic butter sauce if it feels thick?
Add reserved pasta water gradually to the skillet while tossing the pasta; the starchy water helps create a silky, cohesive sauce.
- → What wine pairs well with this garlic butter bucatini dish?
A crisp white wine like Pinot Grigio complements the buttery garlic sauce and light chicken toppings, enhancing the overall dining experience.