Girl Dinner Pasta Board (Printable)

A vibrant platter combining three pastas with sauces and grilled chicken strips for a fun meal.

# Components:

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook spaghetti, penne, and farfalle individually according to package directions. Drain 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 breasts for 5 to 7 minutes per side until fully cooked 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 until warmed through.
05 - Arrange each type of pasta in distinct sections on a large serving board or platter.
06 - Place grilled chicken strips alongside the pastas. Spoon each warmed sauce into small bowls and position them on the board.
07 - Add Parmesan, cherry tomatoes, basil, and black olives in bowls or piles around the board. Drizzle extra-virgin olive oil over the pasta before serving.
08 - Invite guests to mix and match pastas, sauces, and toppings according to their preference.

# Expert Advice:

01 -
  • Everyone gets exactly what they want without you becoming a short-order cook.
  • It looks stunning on the table and tastes even better than it looks.
  • The whole thing comes together in under an hour, even with the cooking steps spread out.
02 -
  • Don't skip resting the chicken—it's the difference between tender strips and tough ones.
  • Keep the pastas separate until the last second so no one sauce hijacks all three at once.
03 -
  • Use store-bought sauces without guilt—quality marinara, Alfredo, and pesto let you focus on the chicken and presentation.
  • Warm your small sauce bowls under hot water before adding sauces so they stay at the perfect temperature throughout the meal.
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