Save I threw this together on a Tuesday night when the fridge was nearly empty and I was too tired to think. All I had was pasta, butter, garlic, and some leftover chicken from the night before. Twenty minutes later, I was twirling buttery bucatini around my fork, stunned at how something so simple could taste this satisfying. Sometimes the best meals aren't planned at all.
The first time I made this for someone else, they asked if I'd added cream. I hadn't, just butter, garlic, and a splash of starchy pasta water that turned everything silky. That's when I realized this dish had a quiet kind of magic, the kind that doesn't need a long ingredient list to impress. It became my go-to when I wanted to feed people something warm and real without spending an hour in the kitchen.
Ingredients
- Bucatini pasta: The thick, hollow strands grab onto the garlic butter better than any other shape, and they have a chew that makes each bite feel worth it.
- Unsalted butter: I always use unsalted so I can control the salt level myself, plus it melts into a glossy sauce that coats the pasta perfectly.
- Garlic cloves: Mince them finely so they melt into the butter instead of burning, and don't skimp because garlic is doing all the heavy lifting here.
- Cooked shredded chicken breast: Rotisserie chicken works beautifully and saves time, but any leftover poached or roasted chicken will do the job.
- Salt and black pepper: Taste as you go, the pasta water adds some salt, so start light and adjust at the end.
- Fresh parsley: Optional, but a small handful brightened up the plate the night I remembered to add it.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the bucatini until it still has a little bite, usually a minute less than the package says. Before you drain it, scoop out a coffee mug full of that cloudy pasta water, it's liquid gold for the sauce.
- Make the garlic butter:
- Melt the butter in a wide skillet over medium heat, then add the minced garlic and let it sizzle gently for a minute or two until your kitchen smells amazing. Don't let it brown or it'll turn bitter.
- Toss the pasta:
- Drop the drained bucatini straight into the skillet with the garlic butter and toss everything together with tongs. Add a splash of that reserved pasta water to loosen the sauce so it clings to every strand.
- Season and serve:
- Taste it, add salt and pepper until it feels right, then divide the pasta between two plates. Pile the shredded chicken on top and scatter parsley over everything if you've got it.
Save One night, I made this for a friend who was going through a rough week, and we ate it straight from the skillet at the counter with forks and cheap wine. She didn't say much, but she went back for seconds, and I think that's when I realized this recipe wasn't just about pasta. It was about showing up with something warm and uncomplicated when life felt anything but.
How to Make It Your Own
If you like heat, crush in a pinch of chili flakes while the garlic sizzles, it adds a gentle warmth that doesn't overpower. A squeeze of lemon juice at the end cuts through the richness and wakes everything up. For a vegetarian version, swap the chicken for roasted mushrooms or leave it off entirely, the pasta is honestly good enough on its own.
What to Serve It With
I usually pour a glass of something crisp and cold, Pinot Grigio works perfectly, or just sparkling water with lemon if I'm keeping it simple. A handful of arugula on the side with a drizzle of olive oil and lemon feels fresh and balances out all that butter. Sometimes I'll tear up some crusty bread to mop up the garlic butter left on the plate, no shame in that.
Storing and Reheating
Leftovers keep in the fridge for a day or two, though the pasta soaks up the sauce and gets a little dry. When I reheat it, I add a splash of water or broth to the pan and warm it gently over low heat, stirring until it loosens up again. It's never quite as good as fresh, but it still beats most things you could grab cold from the fridge.
- Store the pasta and chicken together in an airtight container for up to two days.
- Reheat in a skillet with a little water or butter to bring back the silkiness.
- Don't microwave it unless you're truly desperate, it turns gummy and sad.
Save This is the kind of recipe that doesn't ask much from you but gives back more than it should. Keep the ingredients on hand and you'll never be more than twenty minutes away from something that feels like comfort.
Recipe Help
- → How do I cook bucatini pasta perfectly?
Boil salted water and cook the bucatini until al dente, following package instructions. Reserve some pasta water to adjust sauce consistency if needed.
- → Can I substitute shredded chicken with other proteins?
Yes, roasted mushrooms or sautéed vegetables work well for a vegetarian option, while rotisserie chicken offers convenient preparation.
- → How do I prevent garlic from burning?
Sauté minced garlic over medium heat for 1–2 minutes until fragrant, avoiding browning to maintain a mellow flavor.
- → What enhances the flavor of garlic butter sauce?
Adding reserved pasta water helps create a silky sauce, while a pinch of chili flakes or a squeeze of lemon juice adds brightness.
- → Is fresh parsley necessary for this dish?
Fresh parsley is optional but adds a subtle herbal note and color contrast to the rich garlic butter and chicken.