Girl Dinner Pasta Board (Printable)

A shareable platter with three pasta types, grilled chicken strips, and assorted sauces to mix and enjoy.

# 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 sliced black olives
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 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. Rest for 5 minutes, then slice into strips.
04 - Heat 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 the pasta.
06 - Spoon each sauce into small bowls and place on the board. Add bowls or piles of Parmesan, cherry tomatoes, basil, and olives around the board.
07 - Drizzle extra-virgin olive oil over the pasta just before serving.
08 - Invite guests to mix and match pastas, sauces, and toppings according to their preference.

# Expert Advice:

01 -
  • Everyone gets to eat exactly what they want without you becoming a short-order cook.
  • It looks impressive on the table but takes zero technical skill or intimidation factor.
  • You can prep almost everything ahead and just assemble when people arrive.
02 -
  • Cook your pastas separately—if you throw them all in one pot, they finish at different times and you end up with mushy spaghetti and crunchy penne.
  • Don't skip the olive oil on the cooked pasta, or you'll have a stuck-together mess that's depressing to look at and even worse to serve.
  • Chicken breasts are lean and forgiving only if you don't overcook them; use a meat thermometer if you're unsure, because dry chicken ruins the whole vibe.
03 -
  • Don't underestimate the power of resting your chicken—those five minutes mean the difference between tender and dry, and your guests will feel it.
  • If you're serving this to people who haven't eaten together before, a grazing board naturally breaks tension because everyone's focused on building their own perfect bite rather than making small talk.
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