Save There's something wonderfully honest about a plate of buttery pasta, especially on nights when the kitchen feels too warm and you can't be bothered with anything fussy. I discovered this version of garlic butter bucatini on an ordinary Tuesday evening when my fridge held nothing but butter, garlic, leftover rotisserie chicken, and a box of bucatini someone had left behind. What started as improvisation became something I crave—the kind of meal where every element earns its place.
I made this for someone who claimed to hate cooking once, watching them stir the pasta with genuine surprise that something so good didn't require more than five ingredients and a splash of water. They ate the whole plate in silence, then asked for the recipe written down. That moment taught me that simplicity isn't lazy—it's sometimes the most generous thing you can offer someone.
Ingredients
- Bucatini pasta (200 g): Bucatini is hollow like spaghetti but thicker, which means it captures the buttery sauce beautifully. If you can't find it, spaghetti works just as well, though something about the texture of bucatini feels right here.
- Unsalted butter (3 tbsp): This is your main ingredient, so it deserves to be good butter—the kind that smells almost sweet when it melts. Unsalted lets you control the seasoning and keeps the focus on the butter's own flavor.
- Garlic cloves (3 large, finely minced): Mincing by hand rather than using a garlic press gives you more control and prevents the garlic from becoming a bitter paste. The minced pieces distribute evenly and soften into the butter.
- Cooked shredded chicken (200 g): A rotisserie chicken is the secret shortcut here—it's already seasoned and tender. Poached works too, though it needs a little more salt to shine.
- Salt and freshly ground black pepper: These aren't afterthoughts; they're what bring everything into focus. Grind your pepper fresh if you can.
- Fresh parsley (1 tbsp, chopped optional): The brightness feels almost essential, cutting through the richness. If you don't have parsley, a squeeze of lemon juice does something similar.
Instructions
- Get the water ready:
- Fill a large pot with water and add a generous handful of salt—it should taste like the sea. Bring it to a rolling boil before you add the pasta; the heat matters.
- Cook the bucatini:
- Add the pasta and stir immediately so it doesn't stick to itself. Check it a minute or two before the package says it's done; you're after that tender but still slightly firm texture called al dente. Reserve a cup of pasta water before draining—this starchy water is your secret for making the sauce silky.
- Build the garlic butter:
- While the pasta cooks, melt butter in a large skillet over medium heat. The butter should foam gently but never brown; you'll know it's ready when it smells almost nutty and the foam starts to subside. Add your minced garlic and let it sizzle for just a minute or two until fragrant, stirring constantly to keep it from catching.
- Bring it together:
- Add the hot drained pasta directly to the skillet with the garlic butter. Use tongs to toss it gently, making sure every strand gets coated. If the sauce feels too thick, add a splash or two of that reserved pasta water until it looks glossy and loose.
- Season and serve:
- Taste it, then season with salt and pepper—usually more than you'd expect. Divide between plates and top with the warm shredded chicken and a small handful of parsley. Serve immediately while the butter is still silky.
Save My neighbor once told me that the word 'bucatini' comes from the Italian word for 'hole,' and somehow knowing that made me appreciate the pasta even more—as if its very structure was designed to catch and hold onto flavor. Every meal is a small choice about who you want to be in that moment, and this one always feels like choosing something good.
Why Simplicity Works Here
When a recipe has only five main ingredients, each one has to be impeccable. There's nowhere to hide a mediocre butter or sad garlic. This isn't a limitation—it's actually freedom. You spend less time preparing and more time actually tasting what you're eating. The whole thing feels indulgent even though you're technically cooking something minimal.
Switching Things Up
The beauty of this recipe is how gently it accepts change. If chicken doesn't appeal to you, soft mushrooms sautéed until golden work beautifully, or even just a handful of crispy fried breadcrumbs if you want to skip protein entirely. A pinch of chili flakes adds heat if you want it, or lemon juice if you need brightness. The foundation is strong enough to support these variations without falling apart.
The Small Details That Matter
Timing is everything in a dish this simple. Have your chicken warmed and ready, your parsley chopped, your pasta water reserved—everything needs to move quickly once the pasta drains. The heat of the pasta finishes cooking the garlic just slightly, which is exactly what you want. There's a small window between perfect and overdone, but you'll recognize it by how the pasta looks glossy rather than greasy.
- Mince your garlic no more than five minutes before you need it, or it loses that sharp, fresh edge.
- Taste the pasta water before you use it to adjust the sauce; if it's too salty, use less.
- If you're cooking for more than two people, make this in batches rather than trying to crowd the skillet—the sauce won't coat evenly otherwise.
Save Some recipes are complicated because the food itself is complicated, but this one is simple because elegance doesn't require apology. Make this when you want to cook something honest and good in the time it takes to listen to two songs.
Recipe FAQ
- → What is the best way to cook bucatini for this dish?
Cook bucatini in salted boiling water until al dente, usually following package instructions, to ensure a firm yet tender texture that holds the sauce well.
- → How do I prevent the garlic from burning while cooking?
Sauté the minced garlic over medium heat just until fragrant, about 1-2 minutes, stirring constantly to avoid browning and bitterness.
- → Can I substitute the shredded chicken with another ingredient?
Yes, roasted mushrooms or sautéed vegetables work well as hearty alternatives to shredded chicken, maintaining the dish’s balance of flavors.
- → What is the purpose of reserving some pasta water?
Reserved pasta water contains starch that helps loosen and bind the sauce to the bucatini, creating a smooth, cohesive texture.
- → How can I add extra flavor to this dish?
Try adding a pinch of chili flakes for heat or a squeeze of lemon juice to lighten the richness of the garlic butter sauce.