Save I threw this together on a Friday night when my friends texted they were coming over in an hour. No time for a formal dinner, but I wanted something better than takeout. I boiled three shapes of pasta, grilled some chicken, and arranged everything on my biggest wooden board with bowls of sauce scattered around. Everyone stood around the counter, building their own plates and stealing bites off each other's forks. It became our new tradition.
My neighbor saw me carrying this out to the patio last summer and asked if I was catering a party. Nope, just four of us eating with our hands and laughing until our sides hurt. The chicken stayed warm, the pasta didn't clump, and we kept going back for different combinations until the board was nearly empty. One friend made pesto penne with chicken and basil, another built a tiny Alfredo tower with farfalle and olives. That's the magic of it.
Ingredients
- Spaghetti, Penne, and Farfalle: Three shapes give you three textures and each one holds sauce differently, so every bite feels new.
- Boneless Skinless Chicken Breasts: They grill fast and slice clean, and the Italian seasoning makes them taste like you marinated them for hours.
- Marinara Sauce: The familiar tomato base everyone gravitates toward when they need something comforting and bright.
- Alfredo Sauce: Creamy and rich, it balances the acidity of the marinara and clings to every pasta shape.
- Pesto Sauce: Herbaceous and a little sharp, it wakes up your palate and makes everything else taste better.
- Grated Parmesan Cheese: Salty, nutty, and essential for sprinkling over everything at the last second.
- Cherry Tomatoes: Halved so they burst in your mouth and add juicy sweetness between bites of pasta.
- Fresh Basil Leaves: Torn and scattered, they smell like summer and add a peppery freshness.
- Black Olives: Briny little pops of flavor that cut through the richness of Alfredo.
- Extra Virgin Olive Oil: Drizzled at the end, it adds shine and a fruity finish that ties everything together.
Instructions
- Boil the Pastas:
- Bring a big pot of salted water to a rolling boil and cook each pasta shape separately, draining them when they still have a little bite. Toss each one with olive oil so they don't turn into a sticky mess while you finish everything else.
- Season and Grill the Chicken:
- Rub the breasts with oil, Italian seasoning, salt, and pepper, then lay them on a hot grill pan. Cook until the juices run clear and golden char lines appear, about five to seven minutes per side, then let them rest before slicing into strips.
- Warm the Sauces:
- Heat marinara, Alfredo, and pesto in separate small pans over low heat, stirring occasionally. You want them warm enough to coat the pasta but not bubbling or breaking.
- Build the Board:
- Arrange the three pastas in separate mounds on a large platter, then nestle the chicken strips alongside. Set small bowls of each sauce on the board and scatter Parmesan, tomatoes, basil, and olives in the gaps.
- Finish and Serve:
- Drizzle extra virgin olive oil over the pasta right before everyone digs in. Let your guests mix and match however they like, building their own perfect bites.
Save The first time I made this, my youngest grabbed a piece of spaghetti with her fingers, dipped it in marinara, and declared it the best noodle she'd ever had. No fork, no plate, just pure joy. That's when I realized this wasn't just dinner, it was permission to play with your food and love every second of it.
Swaps and Shortcuts
If you don't eat chicken, grill thick slices of zucchini, bell peppers, and eggplant instead. Store-bought rotisserie chicken works in a pinch and saves you fifteen minutes. You can also use any pasta shapes you have on hand, though I love how spaghetti twirls, penne scoops, and farfalle holds little pools of sauce.
Make It Your Own
Add a small bowl of crushed red pepper flakes for anyone who wants heat, or set out toasted pine nuts and sun-dried tomatoes for extra texture. I've seen people tuck garlic bread around the edges of the board and use it to mop up every last drop of sauce. A handful of arugula tossed with lemon juice and olive oil gives you something green and peppery to balance all the richness.
Storing and Reheating
Leftovers keep in separate containers for up to three days in the fridge. Reheat pasta with a splash of water or broth in a skillet, chicken in the microwave with a damp paper towel over it, and sauces in a small pan over low heat. You can toss it all together into a baked pasta casserole the next day, or pack it cold for lunch and eat it like a pasta salad.
- Store each component separately so flavors don't muddy together overnight
- Freeze extra pesto in ice cube trays for quick weeknight sauces
- Leftover chicken strips are perfect on salads or tucked into wraps
Save This is the kind of dinner that makes people linger at the table long after the food is gone. Pour some wine, put on music, and let everyone build their own perfect plate.
Recipe FAQs
- → How should the different pastas be cooked?
Cook spaghetti, penne, and farfalle separately in salted boiling water according to package instructions, then toss with olive oil to prevent sticking.
- → What is the best method for preparing the chicken?
Rub chicken breasts with olive oil, Italian seasoning, salt, and pepper, then grill for 5–7 minutes per side until juices run clear. Let rest before slicing.
- → How can sauces be served for easy sharing?
Warm marinara, Alfredo, and pesto sauces separately and place them in small bowls on the serving board for guests to mix and match.
- → What toppings enhance the pasta flavors?
Grated Parmesan, halved cherry tomatoes, fresh basil leaves, and sliced black olives add fresh, savory notes and color.
- → Are there vegetarian alternatives for this platter?
You can replace grilled chicken with grilled vegetables or omit it altogether for a vegetarian-friendly board.