Save I was standing in my kitchen on a Tuesday night, staring at half a rotisserie chicken and a box of bucatini, when this recipe came to life. Sometimes the best dishes aren't planned, they're born from hunger and whatever's in the fridge. The garlic hit the butter and filled the room with that unmistakable smell, the kind that makes you lean over the pan and breathe it in. I twirled the first forkful and realized I didn't need anything fancy. Just this.
The first time I made this for a friend, she asked if I'd added cream. I hadn't, just butter and a little pasta water to make everything glossy. She went quiet for a minute, then asked for the recipe. That's when I knew this wasn't just a weeknight dinner. It was one of those rare, simple things that people remember.
Ingredients
- Bucatini pasta (200 g): The thick, hollow strands soak up the garlic butter like little flavor tunnels, and the texture is just chewy enough to feel satisfying.
- Unsalted butter (3 tbsp): This is the base of everything, so use good butter if you can, it makes a difference you can taste.
- Garlic cloves (3 large, finely minced): Fresh garlic is non-negotiable here, the pre-minced stuff just doesn't bloom the same way in hot butter.
- Cooked, shredded chicken breast (200 g): Rotisserie chicken is my secret weapon for this, it's already seasoned and saves you from boiling another pot.
- Salt and freshly ground black pepper: Season generously, pasta needs more salt than you think, and cracked pepper adds a little bite.
- Fresh parsley (1 tbsp, chopped, optional): A handful of green at the end makes it look like you tried, even when you didn't.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the bucatini until al dente, following the package timing. Before you drain, scoop out about a quarter cup of that starchy pasta water, it's liquid gold for bringing the sauce together.
- Build the garlic butter:
- While the pasta bubbles away, melt the butter in a large skillet over medium heat and add the minced garlic. Let it sizzle gently for a minute or two until the kitchen smells like heaven, but pull it off the heat before it turns brown and bitter.
- Toss the bucatini:
- Add the drained pasta straight into the skillet with the garlic butter and toss everything together with tongs. If it looks a little dry, splash in some of that reserved pasta water and keep tossing until every strand is glossy.
- Season and plate:
- Taste it, then season with salt and pepper until it sings. Divide the pasta between two plates, twirling it into little nests if you're feeling fancy.
- Top with chicken:
- Pile the shredded chicken on top of each serving and finish with a sprinkle of parsley if you have it. Serve immediately while the butter is still warm and clinging to the pasta.
Save There's something about twirling bucatini around a fork that feels like a small ritual. I made this on a rainy evening last spring, lit a candle, poured a glass of wine, and ate it slowly at the counter. It wasn't a special occasion, but it felt like one. That's the thing about good food, it doesn't need a reason.
How to Make It Your Own
I've played with this recipe a dozen ways depending on what I had around. A pinch of chili flakes turns it into something with a little heat, and a squeeze of lemon at the end brightens everything up. If you want to skip the chicken, try roasted mushrooms or even crispy chickpeas. Once you get the garlic butter right, the rest is just improvisation.
What to Serve It With
This dish is rich enough to stand alone, but I like to keep a simple arugula salad on the side, dressed with lemon and olive oil. A glass of cold Pinot Grigio cuts through the butter beautifully. If you're feeding a crowd, double the recipe and serve it family-style in a big bowl, people always go back for seconds.
Storage and Leftovers
Honestly, this is best eaten fresh, but leftovers will keep in the fridge for a day or two. The pasta soaks up the butter as it sits, so when you reheat it, add a splash of water or chicken broth to loosen it back up. I've even eaten it cold straight from the container, standing in front of the fridge at midnight, and it still tasted good.
- Store in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet with a splash of water or broth.
- Avoid microwaving if you can, it makes the pasta gummy.
Save This is the kind of recipe I come back to when I'm too tired to think but still want something that feels like care. I hope it becomes that for you too.
Kitchen Tips & Answers
- → What type of pasta is best for this dish?
Bucatini is preferred due to its firm texture and hollow center, which holds the garlic butter sauce well.
- → How do I prevent the garlic from burning?
Sauté the minced garlic over medium heat for 1–2 minutes until fragrant, avoiding high heat or extended cooking time.
- → Can I use leftover chicken?
Yes, shredded rotisserie or poached chicken works perfectly, adding convenience and flavor.
- → What is the purpose of reserved pasta water?
Adding a splash helps loosen the sauce and allows it to coat the bucatini evenly with a silky texture.
- → Are there easy alternatives for a vegetarian version?
Omit the chicken or substitute with roasted mushrooms to maintain savory depth.