Girl Dinner Pasta Board (Print Version)

A shareable platter of three pastas with grilled chicken strips, assorted sauces, and fresh toppings.

# 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 black 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 sliced black olives
15 - 1 tbsp extra-virgin olive oil

# Directions:

01 - Bring a large pot of salted water to a boil. Cook spaghetti, penne, and farfalle separately according to package directions. 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 - Warm marinara, Alfredo, and pesto sauces in separate small saucepans over low heat.
05 - Arrange the three cooked pastas in distinct sections on a large serving board or platter.
06 - Place the sliced grilled chicken alongside the pastas on the board.
07 - Spoon each sauce into individual small bowls and position them on the board.
08 - Place bowls or piles of Parmesan, halved cherry tomatoes, fresh basil leaves, and sliced black olives on the serving board.
09 - Drizzle extra-virgin olive oil over the pastas just before serving.
10 - Encourage guests to combine pastas, sauces, chicken, and toppings as preferred for a playful dining experience.

# Expert Advice:

01 -
  • You get to eat three different pastas without committing to one flavor all night.
  • Grilled chicken adds protein without turning this into a heavy sit down meal.
  • Everyone builds their own plate so theres no arguing over preferences or dietary restrictions.
  • It looks impressive but youre really just boiling pasta and opening jars which is the kind of magic trick I live for.
02 -
  • If you cook all three pastas in the same pot without draining between batches the water gets starchy and throws off the cooking times so just use fresh water each time.
  • Resting the chicken for five minutes before slicing is non negotiable or all the juices run out onto the cutting board and you end up with dry strips.
  • Warm your sauce bowls with hot water first so the sauces stay warm longer on the table instead of forming a skin after ten minutes.
03 -
  • Undercook the pasta by one minute because it keeps cooking a bit as it sits on the board and you dont want it to get mushy.
  • Slice the chicken on a diagonal so the pieces look bigger and more elegant even though youre using the same amount of meat.
  • If you have leftover pasta and chicken turn it into a cold pasta salad the next day with some of the leftover toppings and a splash of vinegar.
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