This Garlic Butter Bucatini is tender pasta coated in a rich, creamy garlic butter sauce with parmesan, heavy cream, and a touch of spice from red pepper flakes. I love its simplicity and love that it is ready in under 30 minutes! You could also serve them as a side dish. If you love the creamy, buttery richness of this pasta but want something with even more heat and bold flavor, you have to try my Chili Oil Garlic Butter Pasta next.
Ingredients & Substitutions
- Pasta: Bucatini noodles are slightly thicker than spaghetti, but the best part is the thin hole running through the center of each noodle, allowing them to soak up even more garlic butter sauce for extra flavor in every bite! I also used them in my Spicy Garlic Noodles, which you will also love. If you can’t find bucatini pasta, use pasta you have on hand. Or, make homemade shaped pasta to use!
- Chicken Broth: The chicken broth adds extra flavor and helps make the sauce smooth and rich. It blends with the butter, garlic, and cream to create a tasty coating for the pasta, making every bite more delicious! Low-sodium chicken broth or vegetable broth would be good options, too.
- Heavy Whipping Cream: Heavy whipping cream (heavy cream) makes the sauce rich and smooth, giving it a creamy texture. If you don’t have heavy cream, you can use half-and-half or whole milk, but the sauce won’t be as thick or creamy.
- Parmesan Cheese: Parmesan cheese adds a salty, nutty flavor that makes the sauce extra tasty. If you don’t have parmesan, you can use another hard cheese like pecorino Romano.
- Red Pepper Flakes: Red pepper flakes, or crushed red pepper, add a little heat to each bite of this pasta. If you prefer a milder dish, simply leave them out, or add more if you want an extra kick!
Bucatini vs. Spaghetti: What Is The Difference and Which One To Use?
Bucatini and spaghetti may look similar, but they are actually different! Bucatini is thicker than spaghetti and has a tiny hole running through the center, which helps soak up more sauce. Spaghetti is solid and a little thinner, making it great for lighter sauces. If you love extra-saucy pasta, bucatini is the way to go!
Why Freshly Grated Parmesan Is Best For Garlic Butter Bucatini
Freshly grated parmesan makes a big difference in this pasta! It melts smoothly into the sauce, making it creamy and rich. The pre-shredded kind (like you would find in the green container) doesn’t melt as well and can make the sauce grainy. Fresh parmesan also has a stronger, better flavor, so your pasta will taste even more delicious!
Can You Add Meat To This Dish?
Yes, you can easily add protein to your Garlic Butter Bucatini! Try adding grilled chicken, shrimp, or even crispy bacon (which I would love!). It’s a simple way to make the dish even more filling and delicious!
How To Make The Garlic Butter Sauce Thicker or Thinner
To make the Garlic Butter Bucatini sauce thicker, you can let it cook a little longer so it reduces and gets thicker. You can also add more parmesan cheese for extra thickness. To make it thinner, just add a little more chicken broth or heavy cream. Another trick is to reserve some of the pasta water before draining the noodles. You can add this water to the sauce to help thin it out and make it creamy!
What To Serve With Garlic Butter Bucatini
There are lots of delicious options you can serve with garlic butter bucatini. Here are some of my favorites:
- Wedge Salad
- Garlic Breadsticks or Easy Dinner Rolls
- Focaccia Cheesy Garlic Bread
- Roasted Asparagus or Roasted Brussels Sprouts
- Serve the pasta as a side dish with grilled chicken, shrimp, or steak to round out the meal.
- As a quick lunch, simply reheat a plate of the leftover pasta and enjoy it again! (I love it heated up the next day.)
How To Store & Reheat Garlic Butter Bucatini
To store Garlic Butter Bucatini, first, let it cool to room temperature. Then, place it in an airtight container and keep it in the refrigerator for up to 3–4 days. To reheat the pasta, simply warm it up in a skillet over medium heat with a splash of milk or chicken broth to loosen the sauce. You can also microwave it, heating it in 30-second intervals and stirring in between. I do not recommend freezing this pasta.
Garlic Butter Bucatini
Ingredients
- 12 ounces bucatini pasta
- 1 tablespoon extra virgin olive oil
- ½ cup (1 stick / 113 g) unsalted butter
- 1 medium shallot, diced
- 2 tablespoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup (8 ounces / 240 g) chicken broth
- 1 cup (238 g) heavy whipping cream
- 1 cup (100 g) parmesan,* freshly grated
- 1 tablespoon parsley, chopped for garnish
- red pepper flakes, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook bucatini until al dente, 8-10 minutes. Drain pasta and set aside.
- To a large skillet over medium heat, add olive oil and butter. Once melted, sauté shallots for 2–3 minutes, or until softened. Add garlic and cook for 1 more minute.
- Stir in salt and pepper.
- Pour in the chicken broth and heavy cream and mix well. Bring to a simmer and cook for 5–7 minutes, or until the sauce thickens.
- Remove from heat and add in parmesan cheese, stirring until fully melted and incorporated.
- Add the cooked pasta and toss to coat.
- Garnish with parsley and red pepper flakes. Serve immediately.
Notes
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This pasta is quick, easy, and full of flavor! I love it!
Elizabeth
I love this pasta! I wasn't sure, but it was fantastic! I want to add some chicken to my plate next time.
Annabelle
This is a quick and easy pasta dish, which I like!
Stephanie
I usually like red sauce, but this was really good with an alfredo-like flavor and consistency.
Bella
Bring on the heat! I loved this, but I would add even more red pepper flakes.
