A vibrant platter with three pastas, sauces, and grilled chicken, ideal for sharing and flavor variety.
# 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 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:
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 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 on each side until cooked through and juices run clear. Let rest for 5 minutes, then slice into strips.
04 - Heat marinara, Alfredo, and pesto sauces separately in small saucepans over low heat.
05 - Arrange the three types of pasta in distinct sections on a large serving board or platter.
06 - Place grilled chicken strips alongside the pasta sections on the board.
07 - Spoon each sauce into small bowls and place them on the platter.
08 - Add Parmesan, cherry tomatoes, fresh basil, and black olives in separate bowls or piles on the board.
09 - Drizzle extra-virgin olive oil over the pasta just before serving.
10 - Invite guests to mix and match pastas, sauces, and toppings freely.
