Pasta Board with Chicken (Printable)

A mix of spaghetti, penne, farfalle with grilled chicken, sauces, and fresh garnishes on a large board.

# Ingredient List:

→ 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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook spaghetti, penne, and farfalle separately following package directions. Drain, toss each with a drizzle of olive oil to prevent sticking, and 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 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.
05 - Place each pasta variety in separate sections on a large serving board or platter.
06 - Arrange grilled chicken strips alongside the pasta on the board.
07 - Spoon each warmed sauce into small bowls and set them on the serving board.
08 - Place Parmesan cheese, cherry tomatoes, basil, and sliced olives in bowls or small 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, chicken, and toppings as desired.

# Expert Advice:

01 -
  • Everyone gets to play chef and customize their plate without you sweating over proportions.
  • Three pasta shapes mean different sauce cling and mouthfeel—it's basically three dishes masquerading as one.
  • Grilled chicken strips add substance without making it feel heavy or overly formal.
02 -
  • Salt your pasta water like it's the ocean—underseasoned water makes bland pasta no sauce can fully rescue.
  • Slicing chicken against the grain isn't just fancy; it actually breaks down the muscle fibers and makes each bite tender instead of stringy.
  • Keep sauces warm but don't let them bubble aggressively or they'll split and lose their silky texture.
03 -
  • Arrange sauces in small bowls at the edge of the board so people can dip rather than drench if they want delicate control.
  • Cook each pasta shape separately even though it's an extra pot—this prevents mixed-pasta starch water from making everything gluey and also lets you time each perfectly.
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