Chicken Bucatini Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil (about 4-6 quarts). Add the bucatini and cook until al dente according to package instructions, usually 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Season chicken

Pat chicken breasts dry with paper towels. Season both sides evenly with kosher salt, 1 tsp black pepper, and 1 tbsp mixed Italian herb seasoning.

Cook chicken

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add the seasoned chicken. Sear 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Mince garlic

Peel and finely mince the garlic cloves.

Make roux

In the same skillet used for the chicken (reduce heat to medium; add 1 tbsp butter if pan is dry), add 3 tbsp unsalted butter. When melted, add the minced garlic and cook 30-45 seconds until fragrant but not browned. Stir in 1 tbsp flour and cook 30 seconds to remove raw taste.

Finish sauce

Slowly whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer (do not boil) and cook 3-5 minutes until slightly thickened. Stir in 3 tbsp grated Parmesan, 1 tsp salt, 1/2 tsp black pepper, and a pinch of nutmeg if using. Adjust seasoning to taste.

Prepare pesto

Stir 1/2 cup prepared basil pesto with 1 tsp lemon juice to brighten the flavor. If pesto is very thick, thin with 1-2 tbsp of the reserved pasta water.

Combine sauces

Lower heat to low. Add the prepared pesto to the alfredo sauce and stir until fully incorporated and a uniform color is achieved. If sauce seems too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency.

Toss with pasta and chicken

Add the drained bucatini to the skillet and toss gently to coat noodles in the pesto-alfredo sauce. Add the sliced chicken and 1/4 to 1/2 cup reserved pasta water if needed to loosen the sauce. Warm through 1-2 minutes.

Finish and garnish

Remove from heat. Stir in 1/2 cup of the freshly grated Parmesan into the pasta for creaminess. Taste and adjust salt and pepper. Serve portions topped with the remaining 1/4 cup Parmesan, torn fresh basil leaves, and a light sprinkle of red pepper flakes if desired.