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Cook bucatini or spaghetti in boiling salted water until al dente. Drain, reserving 1 ¼ cups cooking water.
Meanwhile, cook pepper in butter in a large Dutch oven over medium-high heat until fragrant, about 1 minute. Add ¾ cup pasta water and bring to a simmer.
Reduce heat to low and stir in hot pasta and grated Parmesan, stirring constantly until cheese is melted (add more pasta water if sauce seems dry).
Fold in baby arugula and warm rotisserie chicken, tossing until arugula is just wilted. Serve immediately topped with additional Parmesan and black pepper.