Girl Dinner Pasta Board (Printable Version)

Enjoy diverse pastas, grilled chicken, and sauces arranged on a board for easy sharing.

# 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 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 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 each and toss with a drizzle of olive oil to prevent sticking. Set aside.
02 - Preheat grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, Italian seasoning, salt, and black pepper.
03 - Grill chicken breasts for 5 to 7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice into strips.
04 - Gently warm marinara, Alfredo, and pesto sauces in separate small saucepans over low heat.
05 - Arrange the three types of pasta in distinct sections on a large serving board or platter. Place grilled chicken strips alongside.
06 - Spoon each sauce into individual small bowls and arrange on the board. Add Parmesan, cherry tomatoes, basil, and olives in bowls or piles around the pasta.
07 - Drizzle extra-virgin olive oil over the pasta just before serving. Invite guests to mix and match pastas, sauces, and toppings to taste.

# Expert Tips:

01 -
  • No plating stress—everyone builds their own plate and the board looks abundant without any styling effort.
  • Three pastas mean three textures, so even picky eaters find something they want to twirl.
  • Leftovers reheat beautifully because the sauces and pasta stay separate until serving.
  • You can prep everything an hour early and just warm the sauces before guests arrive.
02 -
  • Dont skip the olive oil toss after draining—pasta left naked will weld itself into a brick before you finish grilling the chicken.
  • Warm your sauces gently and never let Alfredo boil, or it will split into a greasy puddle that no amount of whisking can save.
  • Rest the chicken after grilling or every slice will leak juice onto the board and dilute your sauces.
03 -
  • Use a wooden board or a large rimmed baking sheet lined with parchment—it makes cleanup effortless and looks rustic without trying.
  • If youre short on time, buy pre-grilled chicken strips from the deli and just warm them in a skillet with a little olive oil.
  • Let the pasta cool for a few minutes before arranging so the board doesnt steam and make everything soggy.
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