Girl Dinner Pasta Board (Printer View)

Three pastas with grilled chicken, sauces, and fresh garnishes on a large board for flavorful sharing.

# Components:

→ Pastas

01 - 3.5 oz spaghetti
02 - 3.5 oz penne
03 - 3.5 oz farfalle

→ Chicken

04 - 2 boneless, skinless chicken breasts
05 - 1 tbsp olive oil
06 - 1 tsp Italian seasoning
07 - Salt and pepper to taste

→ Sauces

08 - 1 cup marinara sauce
09 - 1 cup Alfredo sauce
10 - 1 cup pesto sauce

→ Toppings & Garnishes

11 - ½ cup grated Parmesan cheese
12 - ½ cup cherry tomatoes, halved
13 - ¼ cup fresh basil leaves
14 - ¼ cup black olives, sliced
15 - 1 tbsp extra-virgin olive oil

# Method:

01 - Bring a large pot of salted water to a boil. Cook spaghetti, penne, and farfalle separately according to package instructions. Drain and toss each pasta with a drizzle of olive oil to prevent sticking. Set aside.
02 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, Italian seasoning, salt, and pepper.
03 - Grill chicken for 5 to 7 minutes per side until juices run clear and the meat is fully cooked. Let rest for 5 minutes, then slice into strips.
04 - Gently warm marinara, Alfredo, and pesto sauces in separate small saucepans over low heat.
05 - Place the three cooked pasta varieties in separate sections on a large serving board or platter.
06 - Arrange grilled chicken strips alongside the pasta selections on the serving board.
07 - Spoon each warmed sauce into small bowls and set them on the board for easy access.
08 - Place bowls or piles of grated Parmesan cheese, halved cherry tomatoes, fresh basil leaves, and sliced black olives onto the board.
09 - Drizzle extra-virgin olive oil over the pasta just before serving to enhance flavor.
10 - Encourage guests to mix and match pastas, sauces, chicken, and toppings as desired for a personalized dining experience.

# Expert Advice:

01 -
  • Everyone gets to build their own flavor combination, so nobody's picking around their plate.
  • You can prep everything ahead and let guests graze at their own pace, meaning you're actually relaxed and enjoying people instead of plating.
  • It looks like you spent way more effort than you actually did, which is the best kind of recipe.
02 -
  • Oil the drained pasta immediately or it'll clump into a brick; this is non-negotiable and learned the hard way.
  • Resting the chicken for five minutes makes all the difference between juicy strips and dry ones—those five minutes matter more than you'd think.
03 -
  • Cook the pasta while your chicken grills and sauces warm—timing it right means everything finishes within minutes of each other.
  • Arrange your board on whatever serving piece is biggest and flattest, because height variation and plenty of real estate are what make it look generous instead of cramped.
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