Save to Pinterest Last winter, my friends canceled plans three times in a row, so I stopped trying to coordinate a formal dinner. Instead, I texted them to come over whenever they were free and promised pasta and wine. I boiled three shapes, grilled some chicken, and laid it all out on a wooden board with bowls of sauce. Everyone showed up within an hour, and we stood around the counter mixing penne with pesto and spaghetti with marinara like kids at a build-your-own sundae bar. It was the easiest, happiest dinner I'd hosted in months.
The first time I made this, I forgot to salt the pasta water and panicked halfway through draining. My sister suggested we just pass flaky salt at the table, and it turned into a fun ritual—everyone salting their own pile and tasting as they went. Now I do it on purpose. The board feels less like a recipe and more like a choose-your-own-adventure dinner, and people relax faster when they're in control of their own bowl.
Ingredients
- Spaghetti, penne, and farfalle: Three shapes give you variety in texture—spaghetti clings to sauce, penne traps it inside, and farfalle adds a delicate chew. Cook them separately so they stay distinct on the board.
- Chicken breasts: Grilled and sliced into strips, they add protein without requiring a knife at the table. Italian seasoning keeps them simple and lets the sauces shine.
- Marinara sauce: Use a good jarred version or make your own—it brings acidity and brightness that balances the richness of Alfredo.
- Alfredo sauce: Creamy and indulgent, it coats pasta like a hug. Warm it gently so it doesnt break.
- Pesto sauce: Fresh, herbal, and a little nutty, it wakes up the whole board. If someone has a nut allergy, swap for a basil-olive oil drizzle.
- Parmesan cheese: Grate it fresh if you can—the flavor is sharper and it melts into warm pasta beautifully.
- Cherry tomatoes: Halved, they add pops of sweetness and color. I sometimes toss them with a pinch of salt before arranging.
- Fresh basil leaves: Tear them by hand for a prettier, more aromatic scatter across the board.
- Black olives: Sliced thin, they bring a salty, briny contrast that cuts through the cream.
- Extra-virgin olive oil: A final drizzle over everything adds shine and ties the board together visually.
Instructions
- Boil the pastas:
- Bring a large pot of salted water to a rolling boil and cook each pasta shape according to package directions. Drain them separately, toss each with a small drizzle of olive oil, and set aside so they dont clump while you finish the rest.
- Season and grill the chicken:
- Rub the chicken breasts with olive oil, Italian seasoning, salt, and pepper, then grill them over medium-high heat 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 marinara, Alfredo, and pesto in separate small saucepans over low heat, stirring occasionally. Keep them warm but not bubbling so the Alfredo doesnt separate and the pesto stays vibrant.
- Arrange the board:
- Place the three pastas in separate piles on a large serving board or platter, leaving space for the chicken strips alongside them. Spoon each sauce into small bowls and nestle them into the empty spots on the board.
- Add toppings and garnish:
- Scatter Parmesan, cherry tomatoes, basil, and olives across the board in small piles or bowls. Drizzle extra-virgin olive oil over the pasta just before serving for a glossy finish.
- Serve and let everyone mix:
- Invite your guests to grab a plate and build their own combination of pasta, sauce, chicken, and toppings. The best part is watching everyone create their own perfect bite.
Save to Pinterest One night, a friend who claimed she hated pesto tried it mixed with Alfredo on farfalle, and her face lit up like she'd discovered a secret. She went back for seconds, then thirds, and texted me the next day asking for the recipe. I realized this board isnt just about feeding people—its about letting them surprise themselves. When you remove the pressure of a single right way to eat, everyone gets a little braver.
Make It Vegetarian
Skip the chicken and grill thick slices of zucchini, bell peppers, and eggplant instead. Brush them with olive oil and Italian seasoning, char them until soft, and slice into strips. They soak up the sauces just as well and add a smoky sweetness that feels summery and light. I sometimes throw in roasted chickpeas for a little crunch and extra protein.
Storage and Reheating
Store leftover pasta, chicken, and sauces in separate airtight containers in the fridge for up to three days. Reheat pasta in a skillet with a splash of water or sauce to loosen it, and warm the chicken gently in the microwave or oven so it doesnt dry out. The sauces can be reheated on the stovetop over low heat, and if the Alfredo looks tight, whisk in a tablespoon of milk or cream to bring it back.
Serving Suggestions
This board pairs beautifully with garlic bread for scooping up extra sauce, or a simple arugula salad dressed with lemon and olive oil to cut the richness. I like to open a light Pinot Grigio or a fruity Chianti and let people pour their own glasses. If youre feeding a crowd, double the pasta and sauces but keep the chicken amount the same—most people load up on carbs and use the protein as an accent.
- Add a small bowl of crushed red pepper flakes for anyone who wants heat.
- Toss in some roasted garlic cloves for spreading on bread or mixing into Alfredo.
- Finish with a drizzle of balsamic glaze over the tomatoes for a sweet-tart pop.
Save to Pinterest This is the dinner I make when I want people to stay longer and talk more. Theres no formality, no courses, just a table full of good things and the permission to build your own perfect plate.
Recipe FAQs
- → What types of pasta are included?
Spaghetti, penne, and farfalle are cooked separately and served on the board to showcase different textures.
- → How is the chicken prepared?
Chicken breasts are seasoned with Italian herbs, grilled until juicy, then sliced into strips for easy serving.
- → Which sauces accompany the pasta?
Warm marinara, Alfredo, and pesto sauces are offered to complement the pasta and add variety.
- → Can I customize the toppings?
Yes, toppings like Parmesan, cherry tomatoes, basil, and black olives can be adjusted or substituted to taste.
- → Is this suitable for vegetarian preferences?
Omitting the chicken or substituting grilled vegetables creates a flavorful meat-free option.
- → What tools are needed for preparation?
A large pot for pasta, grill pan or skillet for chicken, sharp knife, cutting board, and serving board are essential.