Simple Garlic Butter Bucatini Chicken (Printable)

Al dente bucatini combines savory garlic butter and tender shredded chicken for an easy meal.

# What you need:

→ Pasta

01 - 7 oz bucatini pasta

→ Sauce

02 - 3 tablespoons 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 tablespoon chopped fresh parsley (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook bucatini following package directions until al dente. Reserve 1/4 cup cooking water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
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 the pasta evenly between plates.
05 - Top each serving with shredded chicken and sprinkle with fresh parsley if desired. Serve immediately.

# Expert tips:

01 -
  • It comes together faster than ordering takeout and tastes like youve been cooking all day.
  • The garlic butter clings to every hollow strand of bucatini, making each bite silky and rich.
  • You can use whatever cooked protein you have on hand or skip it entirely for a lighter meal.
02 -
  • Do not skip reserving the pasta water, it has the starch and salt that turn butter into a real sauce.
  • Keep the heat medium when cooking the garlic, high heat will scorch it before you even notice.
03 -
  • Always cook your garlic in butter over medium heat, patience is the difference between fragrant and burnt.
  • Use tongs to toss the pasta in the skillet, it helps the sauce cling to every strand without breaking them.
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