Save to Pinterest My roommate came home one night with this wild idea she'd seen online: what if we treated pasta like a charcuterie board? At first I laughed, but then we laid out three different shapes, grilled some chicken, and suddenly everyone was hovering around the counter with forks, mixing penne with pesto and spaghetti with marinara like kids at a build-your-own-sundae bar. It turned into our official girls' night tradition.
The first time I made this for a group, my friend who claims she hates Alfredo ended up mixing it with pesto and declared it genius. Watching people experiment with combinations they'd never order at a restaurant reminded me why I love cooking for others—it gives permission to play.
Ingredients
- Spaghetti, penne, and farfalle: Three shapes give texture variety and hold sauces differently—spaghetti twirls, penne traps, farfalle cradles.
- Boneless, skinless chicken breasts: Slice them thin after grilling so they stay juicy and are easy to grab with a fork.
- Olive oil: Use it twice—once for cooking, once for finishing—to add richness without heaviness.
- Italian seasoning: A quick flavor boost that makes plain chicken taste intentional.
- Marinara, Alfredo, and pesto: Store-bought is fine, but if you have homemade pesto in the freezer, this is the time.
- Parmesan cheese: Freshly grated melts into warm pasta better than the pre-shredded kind.
- Cherry tomatoes: Halve them so they release a little juice and add brightness to every bite.
- Fresh basil: Tear it with your hands right before serving to keep the edges from browning.
- Black olives: They add a salty punch that balances the creamy Alfredo.
Instructions
- Boil the pastas:
- Cook each shape separately so they finish at the right texture—farfalle takes longer than spaghetti. Toss each batch with a little olive oil while still warm to keep them from clumping into a sad pasta brick.
- Season and grill the chicken:
- Rub the breasts with oil and Italian seasoning, then sear them on medium-high heat until you see golden grill marks. Let them rest before slicing or they'll lose all their juice onto the cutting board.
- Warm the sauces:
- Heat marinara, Alfredo, and pesto gently in separate pans—pesto especially hates high heat and turns bitter. Keep them warm but not bubbling.
- Build the board:
- Arrange the three pastas in loose piles, tuck the chicken strips alongside, and nestle small bowls of sauce in between. Scatter tomatoes, olives, basil, and Parmesan in the gaps so every reach of a fork finds something good.
Save to Pinterest One winter night we added this to the table during a snowstorm when nobody could leave, and it became the kind of meal where conversation mattered more than the food. People kept coming back for one more forkful, one more combination, until the board was just smears of sauce and a few basil leaves.
Making It Your Own
If you want to skip the chicken, grill thick slices of zucchini and bell peppers instead—they soak up the Italian seasoning and char beautifully. I've also added garlic bread on the side, broken into pieces and tucked around the pasta like edible scaffolding. Once I ran out of Alfredo and used a lemony ricotta instead, and honestly, it might have been better.
Serving and Storing
This is best served immediately while the pasta is still warm and the sauces are fluid, but if you need to prep ahead, keep everything separate until the last minute. Refrigerate leftover pasta, chicken, and sauces in separate containers, then reheat gently and rebuild the board. The chicken stays tender for up to three days, and the pasta reheats perfectly with a splash of water in the microwave.
What to Serve Alongside
I usually pour a light Pinot Grigio or a fruity Chianti and call it done, but a simple arugula salad with lemon vinaigrette cuts through the richness if you want something green. Garlic bread is always a good idea, and roasted vegetables add color without much effort.
- Keep a bowl of red pepper flakes nearby for anyone who wants heat.
- If kids are involved, leave one section of pasta plain with butter and Parmesan.
- Leftover pesto freezes beautifully in ice cube trays for next time.
Save to Pinterest This recipe taught me that the best meals aren't always the most complicated—they're the ones that let people linger, laugh, and build exactly what they're craving. I hope your board becomes as loved as mine.
Recipe Questions
- → What types of pasta are included?
Spaghetti, penne, and farfalle pasta are each cooked separately to maintain their texture and distinct shapes.
- → How is the chicken prepared?
Chicken breasts are seasoned with olive oil, Italian seasoning, salt, and pepper, then grilled until juicy and sliced into strips.
- → What sauces accompany the pasta?
Marinara, Alfredo, and pesto sauces are warmed separately, offering a variety of rich and vibrant flavors.
- → How should the platter be served?
The pastas, chicken strips, sauces, and toppings are arranged on a large board to allow mixing and matching of flavors.
- → Can this be adapted for vegetarians?
Yes, replace grilled chicken with vegetables or omit it altogether for a vegetarian-friendly option.