A playful platter with spaghetti, penne, farfalle, grilled chicken, and marinara, Alfredo, and pesto sauces.
# What You Need:
→ 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
# How To Make It:
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 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 cooked through and juices run clear. Let rest for 5 minutes, then slice into strips.
04 - Heat marinara, Alfredo, and pesto sauces in separate small saucepans over low heat.
05 - Place the three types of pasta in distinct sections on a large serving board or platter.
06 - Place grilled chicken strips alongside the pasta on the board.
07 - Spoon each warmed sauce into small bowls and position them on the serving board.
08 - Arrange Parmesan cheese, cherry tomatoes, basil leaves, and sliced black olives in bowls or piles on the board.
09 - Drizzle extra-virgin olive oil over the pasta just before serving.
10 - Invite guests to mix and match pastas, sauces, and toppings as desired.
