Save My friend texted me last Tuesday with three words: "I'm feeding eight people." Three hours later, I was standing in my kitchen realizing I had exactly what I needed scattered across my pantry and fridge—three different pastas, a rotisserie impulse buy, and enough sauce jars to make anyone laugh. That's when the Girl Dinner Pasta Board was born, not as a fancy dinner party move, but as pure pragmatic genius. Now when people ask what to make for casual entertaining, this is the first thing I suggest.
I'll never forget watching my brother load up a forkful of penne with marinara, then pivot mid-bite to dip it in the pesto instead. My mom shook her head and did the same thing. Within minutes, the board became this beautiful chaos of people discovering combinations they'd never thought of, and suddenly a Tuesday night felt like we were all in Italy together, just choosing our own adventure.
Ingredients
- Spaghetti: Long strands catch sauce beautifully and look elegant piled on the board, but don't skip the oil toss after draining or you'll have a stuck-together clump.
- Penne: The tubes hold sauce inside them, which is why guests keep going back for more—it's the most forgiving pasta for mixing and matching.
- Farfalle: Those little bow-ties add visual interest and make the board feel less monochromatic; they also nestle nicely with toppings.
- Boneless, skinless chicken breasts: They grill fast and slice cleanly, turning into perfect strips that guests can grab with their fork or pile onto their plate.
- Olive oil: Use your good stuff for the final drizzle—it's the finishing touch that makes everything taste intentional.
- Italian seasoning: This blend handles the chicken's flavor so you don't have to think about individual spices while you're juggling three pasta pots.
- Marinara sauce: Pick a jar you actually like eating plain, because that's your baseline here; quality makes the whole board sing.
- Alfredo sauce: The creamy contrast to marinara's tang keeps people reaching for different pastas—it's the secret to board appeal.
- Pesto sauce: Bright and herbaceous, it converts pasta skeptics and brings green freshness to the whole setup.
- Grated Parmesan cheese: Let people add as much as they want; nobody ever regrets extra cheese.
- Cherry tomatoes: Halved so they're bite-sized and roll around prettily, doubling as color and fresh crunch.
- Fresh basil leaves: Tear them just before serving or they'll bruise and turn dark—people notice these details.
- Black olives: Sliced so they're easy to grab, they add a salty note that brightens the whole experience.
Instructions
- Get your water going and your chicken ready:
- Fill a large pot with salted water and bring it to a rolling boil while you season your chicken breasts with olive oil, Italian seasoning, salt, and pepper. You want the water crackling and ready because pasta waits for no one.
- Cook the three pastas separately:
- Drop each pasta type into the boiling water according to package instructions, draining each one and immediately tossing with a thin drizzle of olive oil so they don't fuse into one sad clump. Set them aside in separate piles and you're already halfway to an impressive board.
- Grill the chicken until it's golden and cooked through:
- Heat a grill pan or skillet over medium-high heat and cook your seasoned chicken breasts for 5–7 minutes per side, listening for that satisfying sizzle. Let them rest for five minutes—this keeps the meat juicy instead of chalky—then slice into strips.
- Gently warm all three sauces:
- Pour marinara, Alfredo, and pesto into separate small saucepans over low heat, stirring occasionally so nothing separates or breaks. You're not cooking them, just bringing them to serving temperature so flavors stay bright.
- Build your board like you're composing a painting:
- Arrange the three pasta types in distinct sections across your largest serving platter, leaving room for everything else. Place chicken strips where they'll be easy to grab, spoon sauces into small bowls, and scatter toppings in little piles around the edges.
- Finish with a final drizzle and an invitation:
- Just before guests arrive, drizzle excellent olive oil over the pasta, scatter those fresh basil leaves, and let everyone know they're free to mix, match, and build exactly what they're craving.
Save There's something magical about watching people relax around food they've assembled themselves. This board stopped being about me proving I could cook and became about giving people permission to eat exactly what they wanted, sauce combinations and all.
Why This Board Wins at Entertaining
The moment you stop thinking about plating individual dishes, entertaining becomes easier and friendlier. A board says "help yourself," which takes the pressure off both you and your guests. Everyone's moving at their own pace, trying different combinations, and somehow the whole meal feels more generous and relaxed than if you'd carefully arranged every element on separate plates.
Customizing Your Board for Your Crowd
This setup is endlessly flexible, which is exactly why it works. Vegetarians? Skip the chicken and add grilled zucchini, eggplant, or crispy chickpeas. Want to make it more substantial? Throw on garlic bread, a bright arugula salad, or some roasted vegetables in another section. The framework stays the same but you're always working with what you have and what your people actually eat.
Wine, Sides, and the Perfect Pairing
A light Pinot Grigio or fruity Chianti feels right alongside this kind of meal—something that won't compete with the three sauces but refreshes between bites. If you want to build the meal bigger, add warmed garlic bread for soaking up extra sauce, or roast some vegetables to fill in the gaps on your board.
- Chill the wine ahead so you're not fussing with ice later.
- Toast garlic bread at the last minute so it's still warm when guests arrive.
- Let people know they can pile their plate multiple times—this is a graze situation, not a single-plate dinner.
Save This pasta board has become my go-to when I want to feed people without the stress of a formal dinner. It's proof that simple components, arranged with thought and plenty of choice, can feel like the most special meal.
Recipe Guide
- → How should the pastas be cooked?
Cook spaghetti, penne, and farfalle separately in salted boiling water until al dente. Drain and toss each with a drizzle of olive oil to prevent sticking.
- → What is the best way to prepare the chicken?
Rub boneless chicken breasts with olive oil, Italian seasoning, salt, and pepper, then grill over medium-high heat for 5-7 minutes per side until juices run clear. Let rest before slicing.
- → How can the sauces be served?
Warm marinara, Alfredo, and pesto sauces separately in small saucepans and serve in individual bowls for dipping or drizzling.
- → What toppings enhance this platter?
Cherry tomatoes, fresh basil leaves, black olives, and grated Parmesan cheese add color, flavor, and texture contrasts to the board.
- → Is there a vegetarian option for this platter?
Yes, omit the grilled chicken or substitute it with grilled vegetables for a meat-free alternative.
- → What tools are needed to assemble this dish?
A large pot for boiling pasta, grill pan or skillet for cooking chicken, cutting board and sharp knife for preparation, and a large serving board or platter to arrange components.