Pin it I threw this together on a Tuesday night when my roommate texted that she was bringing two friends over in an hour. No time for anything fancy, but I wanted it to feel like an event. I boiled three shapes of pasta, grilled some chicken, and lined up every sauce in my fridge on a wooden board. They walked in, saw it, and immediately started building their own plates like kids at a buffet. It became our thing after that.
The first time I made this for a birthday dinner, I panicked because I forgot to buy a cake. I added extra basil, drizzled everything with good olive oil, and stuck a candle in a meatball as a joke. She loved it more than any dessert I could have bought. Sometimes the best meals are the ones that break the rules and let people play with their food.
Ingredients
- Spaghetti, penne, and farfalle: Three shapes give texture variety and make the board visually interesting. Cook them just until al dente so they hold up when people grab them with tongs.
- Chicken breasts: Slice them thin after grilling so they are easy to pick up and layer with pasta. If they are uneven thickness, pound them gently first.
- Olive oil for chicken: This helps the seasoning stick and prevents the meat from drying out on the grill pan.
- Italian seasoning: A shortcut blend that tastes like you spent time mixing herbs. If you have fresh oregano or thyme, even better.
- Marinara, Alfredo, and pesto: Store-bought is fine, but heating them up makes everything smell like a real Italian kitchen.
- Parmesan cheese: Freshly grated melts into warm pasta better than the pre-shredded kind, and it tastes sharper.
- Cherry tomatoes: They add a pop of color and a juicy burst that cuts through rich sauces.
- Fresh basil: Tear it with your hands instead of chopping to release more fragrance and avoid bruising.
- Black olives: Salty and briny, they balance creamy Alfredo and give people a savory option to build with.
- Extra-virgin olive oil: A final drizzle right before serving adds gloss and a peppery 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 one at a time. Toss each batch with a little olive oil so they do not clump while you finish the rest.
- Season and grill the chicken:
- Rub the chicken with olive oil, Italian seasoning, salt, and pepper, then grill over medium-high heat for 5 to 7 minutes per side. Let it rest before slicing so the juices stay inside instead of running all over your cutting board.
- Warm the sauces:
- Heat marinara, Alfredo, and pesto in separate small pots over low heat, stirring occasionally. This keeps them silky and prevents the Alfredo from breaking.
- Assemble the board:
- Arrange the three pastas in separate sections on a large platter, then add the sliced chicken alongside. Set out small bowls of each sauce and scatter Parmesan, tomatoes, basil, and olives around the edges.
- Finish and serve:
- Drizzle extra-virgin olive oil over the pasta just before everyone digs in. Let people mix their own combinations and watch them get creative.
Pin it One night my friend who hates cooking texted me a photo of her own version of this board with the caption I finally get it. She used rotini instead of farfalle and added roasted red peppers she found in her pantry. Seeing her excited about something she made herself reminded me why I love shareable food. It gives people permission to experiment without fear of messing up.
Making It Your Own
You can swap the chicken for grilled shrimp, spicy sausage, or skip the protein entirely and load up on roasted vegetables like zucchini and bell peppers. I have also seen people add sun-dried tomatoes, artichoke hearts, or a pile of arugula for freshness. The board is just a starting point, and whatever you have on hand will probably work.
Storing and Reheating
Leftover pasta and chicken can be stored separately in airtight containers in the fridge for up to three days. Reheat pasta in a skillet with a splash of water or extra sauce to bring it back to life. The chicken is great cold on a salad or warmed gently in the microwave with a damp paper towel over it to keep it from drying out.
Serving Suggestions
This pairs beautifully with garlic bread for scooping up extra sauce, or a simple arugula salad dressed with lemon and olive oil. If you want to make it feel like a full dinner party, add a bowl of roasted vegetables or a antipasto platter on the side.
- Serve with a chilled Pinot Grigio or a light Chianti for a classic Italian vibe.
- Offer crushed red pepper flakes and extra Parmesan in small bowls for people who want more heat or richness.
- Set out tongs and forks so guests can build their plates without crowding around the board.
Pin it This is the kind of meal that turns a regular weeknight into something people remember and ask you to make again. It is messy, interactive, and exactly the kind of dinner that feels like a celebration without any pressure.
Recipe FAQs
- → How do you cook the different pasta types evenly?
Cook spaghetti, penne, and farfalle separately according to their package instructions to ensure each reaches perfect texture without overcooking.
- → What’s the best way to grill the chicken strips?
Rub chicken breasts with olive oil and Italian seasoning, then grill over medium-high heat for 5–7 minutes each side until juices run clear before slicing into strips.
- → Can the sauces be prepared ahead of time?
Yes, marinara, Alfredo, and pesto sauces can be warmed gently before serving or prepared in advance and reheated to preserve their flavors.
- → What are some good toppings to include?
Grated Parmesan, cherry tomatoes, fresh basil leaves, and sliced black olives add extra texture and freshness to the board.
- → Any suggestions for vegetarian alternatives?
Replace grilled chicken with roasted vegetables or grilled mushrooms to maintain a flavorful and satisfying dish.