Garlic Butter Bucatini Chicken

# What You'll Need:

→ Pasta

01 - 7 oz bucatini pasta

→ Sauce

02 - 3 tbsp 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 tbsp chopped fresh parsley (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook bucatini according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain.

02 - While pasta cooks, 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. Toss to coat evenly with garlic butter, adding reserved pasta water as needed to loosen the sauce.

04 - Season with salt and freshly ground black pepper to taste. Divide pasta between plates.

05 - Top each serving with shredded chicken and sprinkle with parsley if desired. Serve immediately.

# Expert Advice:

01 -

Ready in 25 minutes with ingredients you probably already have, no complicated techniques or special equipment required.
The garlic butter clings to the hollow bucatini in a way that other pastas can't quite manage, making every bite taste intentional.
It feels elegant enough to serve to someone you want to impress, but casual enough to eat straight from the pan when you're alone.

02 -

Don't let the garlic brown, it turns bitter and will haunt your dish with a burnt taste that no amount of salt can fix, keep the heat at medium and trust your nose.
Pasta water is your secret weapon, that starch creates the sauce and makes everything silky, using too little leaves you with dry pasta clinging to itself.

03 -