Save There's something magical about throwing a dinner together when you're not quite sure what you're in the mood for, and somehow ending up with something everyone loves anyway. That's the energy of a Girl Dinner Pasta Board—a concept born from those nights when you raid the pantry and realize you have three types of pasta, multiple sauces, and the perfect excuse to grill some chicken and let your guests become the chef. I first made this spread one Friday when friends texted asking what I was cooking, and I texted back a photo of my mismatched pasta collection with a shrug emoji. Two hours later, everyone was gathered around a wooden board, mixing marinara with pesto, stealing bites of grilled chicken, and declaring it genius.
I'll never forget the moment my usually picky friend took a forkful of farfalle with Alfredo and pesto, eyes lighting up like she'd discovered something entirely new. That's when I understood this board wasn't just about food—it was about control, choice, and the joy of building something yourself at the table. My kitchen felt less like a restaurant and more like a playground that night.
Ingredients
- Spaghetti, penne, and farfalle (100 g each): Three shapes mean different sauce cling and mouthfeel—the thin spaghetti grabs marinara beautifully, penne holds creamy Alfredo in its tubes, and farfalle's wings cradle pesto like little hands.
- Boneless, skinless chicken breasts (2): Cook them just until the juices run clear and they're still tender; overdone chicken makes the whole board feel sad.
- Olive oil and Italian seasoning: Don't skip the seasoning step on the chicken—those dried herbs bloom on the hot pan and make the meat taste intentional, not rushed.
- Marinara, Alfredo, and pesto sauces (1 cup each): Buy quality versions if you're short on time; a good sauce does half the work before you even set the table.
- Grated Parmesan, cherry tomatoes, fresh basil, black olives, and extra-virgin olive oil: These are your flavor wildcards—each one changes how a bite tastes, so people naturally reach for different combinations.
Instructions
- Boil three pastas at once:
- Fill a large pot with salted water and bring it to a rolling boil, then add each pasta type—they'll cook at slightly different rates, so stagger them by a minute or two if the packages suggest different times. Drain each one, toss it gently with a drizzle of olive oil so the strands stay loose, and set them aside in separate bowls.
- Season and grill the chicken:
- While water heats, pat chicken breasts dry and rub them all over with olive oil, Italian seasoning, salt, and pepper—the oil helps them brown and season evenly. Heat a grill pan or heavy skillet over medium-high heat until a drop of water sizzles on contact, then place chicken down and resist the urge to move it around; let it develop a golden crust for 5–7 minutes before flipping.
- Rest and slice:
- Once the second side is cooked through and juices run clear when you poke the thickest part, transfer the chicken to a cutting board and let it rest for 5 minutes—this keeps the meat tender and juicy. Slice into strips that are easy to grab and layer onto the board.
- Warm the sauces gently:
- Pour marinara, Alfredo, and pesto into separate small saucepans and heat them over low heat, stirring occasionally, just until they're warm enough to taste bright and voluptuous. Cold sauce on warm pasta feels like a missed opportunity.
- Build the board like you're setting a stage:
- Arrange the three pasta types in distinct clusters on a large board or platter, leaving room for everything else. Position grilled chicken strips in their own section, then nestle small bowls of sauce around the board—think of it like a painter's palette where every color has its place.
- Add the final flourishes:
- Scatter Parmesan, cherry tomatoes, basil leaves, and black olives across the board in pockets and piles, drizzle everything with a good glug of extra-virgin olive oil, and step back. The board should look abundant and inviting, like something worth diving into.
Save There's a specific kind of satisfaction that comes from watching someone build their own plate at the table, experimenting with combinations you never would have thought of yourself. That night, my friend who usually orders the same pasta every time tried five different combinations, and by dessert she was talking about coming back specifically to do it again.
Why This Board Concept Works
The beauty of a Girl Dinner Pasta Board is that it removes the pressure of getting dinner exactly right for everyone. Instead of making one dish and hoping people like it, you're offering options—and somehow that feels more generous, not less. Your guests become collaborators rather than consumers, building flavors they actually want instead of politely eating what appears in front of them. The board itself becomes the centerpiece, a reason to linger at the table longer than usual.
Timing and Prep Strategy
The 55-minute total time is friendly, but you can compress it by prepping components ahead—cook pasta, grill chicken, and warm sauces the morning of, then assemble the board right before guests arrive. The board actually looks better when it's assembled fresh anyway; pasta that's been sitting in oils for hours can get sluggish, and you want everything to feel vibrant and ready. If you're hosting and want to feel calm, do the chicken the night before and store it in the fridge; it slices more easily when cold, and you can warm it gently on the board or let people eat it room temperature.
Customizing Your Board
The magic of this format is how easily it bends to what you actually have on hand or what your guests prefer. Skip the chicken and grill zucchini, eggplant, and bell peppers instead, or add roasted chickpeas for protein that isn't meat. Swap pesto for sun-dried tomato sauce, add fresh mozzarella balls, or include a creamy lemon sauce alongside the three anchors. The structure stays the same—distinct pastas, varied sauces, toppings that people mix and match—but the personality shifts completely.
- Vegetarian swap: grilled vegetables, roasted chickpeas, or crispy tofu strips replace the chicken without sacrificing the protein-forward feel.
- Make-ahead tip: All components keep for 2–3 days separately, so you can build the board the day you're serving.
- Scaling tip: Double everything if you're feeding more than four people; the proportions stay generous and shareable.
Save This board is less about perfection and more about gathering—about creating a moment where everyone at your table feels a little more in control, a little more delighted, a little more heard. That's the real magic of it.
Recipe Q&A
- → What types of pasta are used on the board?
Spaghetti, penne, and farfalle are cooked separately and presented in sections for variety and texture contrast.
- → How is the chicken prepared for the platter?
Chicken breasts are seasoned with Italian herbs, grilled until juicy, then sliced into strips to complement the pastas.
- → Which sauces accompany the pasta board?
Marinara, Alfredo, and pesto sauces are warmed and served in separate bowls to allow flavor mixing.
- → Can this board be adapted for vegetarian preferences?
Yes, omit the grilled chicken or replace it with grilled vegetables for a satisfying vegetarian option.
- → What are some suggested accompaniments for this platter?
Garlic bread, arugula salad, or roasted vegetables pair well to complete the meal experience.