Pasta Bucatini Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add 12 oz bucatini and cook according to package until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

While pasta cooks, flatten chicken breast to even thickness (about 1/2 inch) by gently pounding between plastic wrap. Pat dry. Rub with 1 tablespoon olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp kosher salt and 1/2 tsp black pepper.

Heat a large skillet or grill pan over medium-high heat until hot. Add the chicken and cook undisturbed 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Roast tomatoes: Preheat oven to 425°F (220°C). On a rimmed baking sheet toss 12 oz cherry tomatoes with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast 15–18 minutes until skins blister and tomatoes soften and begin to collapse. Remove from oven and set aside.

In the same skillet used for the chicken, lower heat to medium and add remaining 1 tablespoon olive oil. Add 3 thinly sliced garlic cloves and 1/4 tsp red pepper flakes; sauté 30–45 seconds until fragrant but not browned.

Add 1 cup English peas to the skillet and sauté 1–2 minutes until heated through. Add roasted tomatoes and toss gently to combine.

Add drained bucatini to the skillet along with 1/2 cup reserved pasta water and 1 tablespoon lemon juice. Toss vigorously for 1–2 minutes; the starchy water will create a light sauce. If needed, add up to the remaining reserved pasta water, 1–2 tablespoons at a time, to reach desired sauciness.

Stir in 3 cups packed arugula, 1 tsp lemon zest and 1/2 cup grated Parmesan. Toss until arugula wilts (about 30–60 seconds). Taste and adjust seasoning with additional salt and pepper if needed.

Divide pasta among plates, top with sliced grilled chicken. Finish with an extra sprinkle of Parmesan and a drizzle of olive oil or an extra squeeze of lemon if desired.