Save Last spring, a friend texted me a photo of what she called girl dinner: crackers, cheese cubes, and a handful of olives scattered on a cutting board. I laughed, then thought about how much I actually love that kind of eating—no rules, just grazing. That same week, I turned the concept into something heartier: a pasta board loaded with three shapes, warm sauces, and strips of grilled chicken. It became an instant hit at my table, and now its my go-to whenever I want something fun without the fuss.
The first time I made this for a group, I worried it would look messy or too casual. But the moment I set the board down, everyone leaned in and started building their own bowls, layering pesto on farfalle or dipping chicken into Alfredo. One friend made a tiny spaghetti nest with marinara and called it her perfect bite. Watching people play with their food like that reminded me why cooking should feel joyful, not rigid.
Ingredients
- Spaghetti, penne, and farfalle: Using three shapes gives the board visual interest and lets people pick their favorite texture—I always toss each with olive oil right after draining so they stay glossy and separate.
- Chicken breasts: I rub them with Italian seasoning and grill them just until the juices run clear, then let them rest before slicing so every strip stays juicy.
- Marinara sauce: A classic tomato base that never fails, and warming it gently keeps it from splattering.
- Alfredo sauce: Rich and creamy, it clings to pasta beautifully and balances the brightness of the marinara.
- Pesto sauce: Herbaceous and bold, it adds a pop of green and works especially well with the farfalle.
- Parmesan cheese: Freshly grated is always better than pre-shredded, and I pile it high so people can sprinkle generously.
- Cherry tomatoes: Halved for easy grabbing, they add a burst of sweetness and color.
- Fresh basil leaves: I tear them at the last minute to release their fragrance.
- Black olives: Sliced thin, they bring a salty, briny contrast to the creamy sauces.
- Extra-virgin olive oil: A final drizzle just before serving makes everything shine and ties the flavors together.
Instructions
- Boil the pastas:
- Bring a large pot of salted water to a rolling boil and cook each pasta shape separately according to the package times. Drain them, toss each with a drizzle of olive oil, and set aside in separate bowls.
- Season and grill the chicken:
- While the pasta cooks, 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 cooked through. Let them rest for 5 minutes before slicing into strips.
- Warm the sauces:
- Heat marinara, Alfredo, and pesto in separate small saucepans over low heat, stirring occasionally so they stay smooth and warm.
- Arrange the board:
- Place the three pastas in distinct sections on a large serving board or platter, then lay the grilled chicken strips alongside them. Spoon each sauce into small bowls and nestle them onto the board.
- Add the toppings:
- Scatter Parmesan, cherry tomatoes, basil, and olives around the board in little piles or bowls, then drizzle everything with extra-virgin olive oil just before serving. Invite everyone to mix and match however they like.
Save One evening, I set this board out for a casual dinner with neighbors, and someone asked if they could take a photo before eating. It felt silly at first, but then I realized the board really did look beautiful—colorful, abundant, and inviting. We ended up talking for over an hour, refilling our plates and trying new combinations, and that simple platter turned into one of those nights you remember.
How to Keep the Board Warm
I used to worry the pasta would cool down too fast, so now I warm my serving board in a low oven for a few minutes before assembling everything. If the meal stretches longer, I cover sections loosely with foil or set a small warming tray underneath. People tend to graze quickly though, so it rarely becomes an issue.
Making It Vegetarian
Skip the chicken entirely or swap it for grilled zucchini, bell peppers, and eggplant sliced into strips. I char the vegetables on the same grill pan and season them with the same Italian herbs. The sauces and toppings carry the meal beautifully without any meat.
Serving and Pairing Ideas
I always set out garlic bread on the side for scooping up extra sauce, and a simple arugula salad with lemon balances the richness. A light Pinot Grigio or a fruity Chianti pairs perfectly, but sparkling water with lemon works just as well for a casual vibe.
- Add roasted vegetables like cherry tomatoes or asparagus for more color and texture.
- Offer crushed red pepper flakes and extra Parmesan in small bowls for guests who want to customize their heat and richness.
- Leftovers can be tossed together into a pasta bake the next day with a little extra cheese on top.
Save This pasta board has become my favorite way to feed a crowd without spending hours in the kitchen or stressing over plating. Its messy, fun, and everyone leaves happy with their own custom creation.
Common Questions
- → What types of pasta are used on the board?
Spaghetti, penne, and farfalle are cooked separately to preserve distinct textures and shapes.
- → How is the chicken prepared?
Chicken breasts are seasoned with Italian seasoning, salt, and pepper, then grilled until juicy and tender before slicing into strips.
- → What sauces accompany the pasta and chicken?
Three sauces—marinara, Alfredo, and pesto—are warmed separately and served in small bowls for dipping or drizzling.
- → What toppings enhance the platter?
Grated Parmesan, halved cherry tomatoes, fresh basil leaves, and sliced black olives add freshness and flavor contrast.
- → Can the board be adapted for vegetarians?
Yes, grilled vegetables can replace the chicken for a vegetarian-friendly option.