Pin It I threw together my first pasta board on a Tuesday night when I had three half-empty boxes of pasta in the pantry and no energy for decision-making. Instead of picking one shape, I boiled all three, grilled some chicken, and let everyone build their own plate. The kitchen smelled like garlic and basil, and my roommate called it genius. We've been doing it ever since whenever we need something easy that feels like a party.
The first time I made this for friends, someone mixed pesto with Alfredo and I thought it was weird until I tried it. Now I do it every time. Watching people hover over the board with their forks, debating which sauce to try next, is half the fun. It turns dinner into a conversation without anyone really trying.
Ingredients
- Spaghetti, penne, and farfalle: Three shapes means three textures, and each one holds sauce differently, so you get variety without extra work.
- Chicken breasts: I like them because they stay juicy when grilled right and slice into clean strips that look pretty on the board.
- Italian seasoning: This is my shortcut for flavor without measuring out five different dried herbs.
- Marinara, Alfredo, and pesto: Store-bought is completely fine here, I usually grab one good jar of each and call it a day.
- Parmesan cheese: Freshly grated melts into warm pasta better than the pre-shredded stuff, and it tastes sharper.
- Cherry tomatoes: They add a pop of color and a little burst of sweetness that balances the richness.
- Fresh basil: I tear it with my hands right before serving so it smells bright and doesn't bruise.
- Black olives: Salty, briny, and optional if your crowd is not into them.
- Extra-virgin olive oil: A final drizzle right before serving makes everything shine and taste more expensive.
Instructions
- Cook the pastas:
- Boil a big pot of salted water and cook each shape according to the package, draining them separately. Toss each batch with a little olive oil so they do not clump while you finish everything else.
- Season and grill the chicken:
- Rub the chicken with olive oil, Italian seasoning, salt, and pepper, then grill it over medium-high heat for about five to seven minutes per side. Let it rest before slicing so the juices stay inside instead of running all over your cutting board.
- Warm the sauces:
- Heat marinara, Alfredo, and pesto in separate small pots over low heat, stirring occasionally. You just want them warm, not bubbling or they can break.
- Build the board:
- Arrange the three pastas in their own little sections on a large platter, then add the sliced chicken in the center or along one side. Set out small bowls of each sauce, and scatter Parmesan, tomatoes, basil, and olives around the empty spaces.
- Finish and serve:
- Drizzle extra-virgin olive oil over the pasta right before people dig in. Let everyone mix their own combinations and watch the board disappear.
Pin It One night my friend who hates pesto ended up trying it mixed with marinara because someone dared her, and now she asks for it every time. The board makes people braver about trying things they normally would not touch. It is funny how a little choice and a pretty presentation can change someone's mind about food.
Make It Your Own
If you want to skip the chicken, grilled zucchini, bell peppers, or eggplant work just as well and soak up the sauces beautifully. I have also done this with shrimp instead, which cooks even faster and feels a little fancier. You can swap any of the sauces for whatever you have, vodka sauce or a simple brown butter with sage would both be incredible here.
What to Serve Alongside
I usually put out a bowl of arugula tossed with lemon and olive oil, or some garlic bread for people who want to mop up extra sauce. Roasted vegetables like asparagus or broccolini add color and make it feel more like a full meal. If you are feeling extra, a light salad with vinaigrette balances all the richness without weighing anyone down.
Storing and Reheating
Leftovers keep in the fridge for up to three days, and I usually store the pasta, chicken, and sauces separately so nothing gets soggy. Reheat pasta in a skillet with a splash of water or extra sauce to bring it back to life. The chicken is great cold on a salad or warmed up in the microwave for about thirty seconds.
- You can prep the chicken and cook the pasta a few hours ahead, then assemble the board right before serving.
- If you are hosting a bigger group, double the pasta and chicken but keep the same amount of sauces since people use less than you think.
- Try adding a little chili oil or red pepper flakes in a small dish for anyone who likes heat.
Pin It This is the kind of dinner that makes weeknights feel less like a chore and more like something worth sitting down for. I hope your board gets just as messy and loved as mine always does.
Recipe FAQs
- → What are the best pasta types for this platter?
Using spaghetti, penne, and farfalle provides variety in texture and shape, making the platter visually appealing and flavorful.
- → How should the chicken be seasoned and cooked?
Rub the chicken breasts with olive oil, Italian seasoning, salt, and pepper, then grill until juices run clear for tender, juicy strips.
- → Can the sauces be warmed together?
It's best to warm marinara, Alfredo, and pesto sauces separately on low heat to maintain their distinct flavors and textures.
- → What garnishes enhance this pasta board?
Cherry tomatoes, fresh basil leaves, sliced black olives, and grated Parmesan add freshness and depth to each bite.
- → Are there vegetarian alternatives for this platter?
Replacing grilled chicken with roasted vegetables or skipping it altogether creates a delicious vegetarian-friendly version.