Save to Pinterest My friend Jess once showed up to dinner with three different pasta shapes and said, Trust me, this is going to be fun. We stood around her counter mixing sauces and debating which noodle worked best with pesto while the chicken sizzled on her stovetop grill. That night turned into a tradition we now call Girl Dinner Pasta Board, and it's the kind of meal where nobody sits down until the platter is half gone. There's something playful about building your own bites, layering flavors, and stealing cherry tomatoes when no one's looking. It's the kind of recipe that makes you feel like a kid again, only with better wine.
I made this the night my sister came over after a long week, and we ended up sitting on the floor with the board between us, twirling spaghetti in Alfredo and dunking penne in marinara like it was fondue. She told me it was the first time all week she'd actually enjoyed eating instead of just refueling. That's when I realized this wasn't just dinner, it was permission to play with your food and call it self care. We finished the whole thing and didn't even feel guilty.
Ingredients
- Spaghetti, penne, and farfalle: Three shapes means three textures, and each one grabs sauce differently so every bite feels new.
- Boneless skinless chicken breasts: They grill fast and slice clean, and the Italian seasoning gives them just enough flavor to stand up to all the sauces.
- Olive oil: A drizzle after draining keeps the pasta from clumping into a sticky mess while you're plating everything.
- Italian seasoning: This blend does all the work so you don't have to measure out basil, oregano, and thyme separately.
- Marinara sauce: The classic tomato base that everyone knows and loves, and it heats up in minutes.
- Alfredo sauce: Rich and creamy, it clings to every noodle and balances out the brightness of the marinara.
- Pesto sauce: Herby and bold, it's the wild card that makes people go back for seconds.
- Grated Parmesan cheese: Salty, nutty, and essential for sprinkling over literally everything on the board.
- Cherry tomatoes: They add a pop of color and a juicy burst that cuts through the richness.
- Fresh basil leaves: Fragrant and pretty, they make the whole platter smell like summer.
- Black olives: Briny and satisfying, they're perfect for people who want a little salt and chew.
- Extra virgin olive oil: A final drizzle right before serving makes everything glisten and taste more alive.
Instructions
- Boil the pastas:
- Bring a big pot of salted water to a rolling boil and cook each pasta shape separately according to the package times, then drain and toss with olive oil. This keeps them from sticking together while you finish everything else.
- Season and grill the chicken:
- Rub the chicken breasts with olive oil, Italian seasoning, salt, and pepper, then grill them in a hot pan for 5 to 7 minutes per side until the juices run clear. Let them rest for 5 minutes before slicing into strips so they stay juicy.
- Warm the sauces:
- Heat the marinara, Alfredo, and pesto in separate small pots over low heat, stirring occasionally. You want them warm and smooth, not bubbling.
- Build the board:
- Arrange the three pastas in their own little piles on a large serving platter, then nestle the chicken strips alongside them. Place small bowls of each sauce on the board and scatter the Parmesan, tomatoes, basil, and olives around the edges.
- Finish and serve:
- Drizzle the extra virgin olive oil over the pasta right before you bring it to the table. Let everyone dig in and build their own perfect forkful.
Save to Pinterest The first time I served this, my friend Mike made a little tower of farfalle, pesto, and chicken, then topped it with three olives and called it his masterpiece. We all started copying him, building ridiculous combinations and laughing at how seriously we were taking our pasta architecture. It reminded me that the best dinners aren't the ones where everything's plated perfectly, they're the ones where people forget to check their phones.
Making It Your Own
If you want to skip the chicken, try grilling zucchini, bell peppers, and eggplant until they're charred and tender. You can also swap one of the sauces for a spicy arrabbiata or a creamy vodka sauce if you're feeling adventurous. I've even seen people add crispy prosciutto or mini mozzarella balls to the board, and it always works.
What to Serve Alongside
A simple arugula salad with lemon and Parmesan keeps things light, and garlic bread is always a good idea for soaking up extra sauce. If you want to make it feel like a full Italian feast, add some roasted vegetables or a bowl of marinated artichokes. A chilled Pinot Grigio or a fruity Chianti ties the whole thing together.
Storage and Leftovers
Leftover pasta and chicken can be stored separately in airtight containers in the fridge for up to three days. Reheat the pasta with a splash of water or extra sauce to bring it back to life, and warm the chicken gently in a skillet. The sauces keep well in the fridge too, just give them a stir before reheating.
- You can prep the pasta and chicken a few hours ahead and assemble the board right before serving.
- If you're making this for a crowd, double the pasta and chicken but keep the sauce portions the same since a little goes a long way.
- Swap out the toppings based on what you have, things like sun dried tomatoes, capers, or pine nuts all work beautifully.
Save to Pinterest This is the kind of meal that turns a regular Tuesday into something worth remembering. Gather your people, let them get messy, and watch how quickly a simple platter of pasta becomes the best part of the week.
Questions & Answers
- → What types of pasta are included?
The platter features spaghetti, penne, and farfalle, each cooked separately to maintain their textures.
- → How is the chicken prepared?
Chicken breasts are seasoned with Italian seasoning, olive oil, salt, and pepper, then grilled until juicy and tender before slicing.
- → Can this be adapted for vegetarians?
Yes, grilled vegetables can replace the chicken for a vegetarian-friendly option.
- → What sauces accompany the pastas?
Three sauces—marinara, Alfredo, and pesto—are warmed separately to provide a variety of flavors alongside the pastas.
- → Are there any suggested pairings or sides?
Consider serving with garlic bread, arugula salad, or roasted vegetables to complement the flavors.
- → How should the platter be served?
Arrange each pasta type, chicken strips, sauces, and garnishes separately on a large board for easy mixing and sharing.