Save Last spring, my best friend texted me a photo of her dinner: a cutting board piled with leftover pasta, random sauces, and some rotisserie chicken she'd shredded with her hands. She called it girl dinner. I laughed, then immediately recreated it that weekend with fresh grilled chicken and three pasta shapes I had in the pantry. It was chaotic, fun, and everyone kept reaching across the table to steal bites from each other's plates. Now it's my go-to when I want something impressive without the fuss of plating individual servings.
The first time I made this for a group, I worried it was too casual for a dinner party. But watching four adults hover around the board, debating whether pesto or Alfredo belonged on farfalle, I realized it broke the ice better than any appetizer. One friend made a tiny tower of penne and marinara, another wrapped spaghetti around a chicken strip like a burrito. By the end of the night, the board was empty except for a few stray basil leaves and a smear of sauce we sopped up with bread.
Ingredients
- Spaghetti, penne, and farfalle: Three shapes give everyone a texture preference, and they each hold sauce differently. I cook them in the same pot one after another to save dishes, just drain and rinse the pot between batches.
- Boneless, skinless chicken breasts: They grill fast and slice cleanly into strips that look pretty on the board. Pound them thin if they're uneven so they cook at the same rate.
- Olive oil: A drizzle keeps the pasta from clumping while it waits, and another drizzle at the end makes everything shine.
- Italian seasoning: The lazy cook's best friend. It brings oregano, basil, thyme, and rosemary all at once without opening four jars.
- Marinara, Alfredo, and pesto sauces: Store-bought is completely fine here. I've made all three from scratch before, and honestly, nobody noticed the difference when I switched to jars.
- Parmesan cheese: Freshly grated melts into warm pasta better than the pre-shredded stuff, which is coated in anti-caking powder.
- Cherry tomatoes: Halve them so they don't roll off the board. Their sweetness cuts through the richness of Alfredo.
- Fresh basil leaves: Tear them just before serving or they'll bruise and turn dark around the edges.
- Black olives: Sliced, not whole. I learned this when a whole olive rolled off the platter and onto my friend's lap.
- Extra-virgin olive oil: The finishing drizzle. Use the good stuff you'd dip bread in, not the cooking oil from the back of the pantry.
Instructions
- Boil the pastas:
- Bring a big pot of salted water to a rolling boil and cook each pasta shape separately according to the package time. Drain them one by one, toss each batch with a little olive oil, and set them aside in separate bowls so they don't stick together while you finish the rest.
- Season and grill the chicken:
- While the water heats, rub the chicken breasts all over with olive oil, Italian seasoning, salt, and pepper. Preheat your grill pan until it's smoking slightly, then lay the chicken down and don't move it for five minutes so it gets those dark grill marks.
- Flip and finish the chicken:
- Turn the breasts over and cook another five to seven minutes until the thickest part reaches 165 degrees or the juices run clear when you poke it with a knife. Let them rest on a cutting board for five minutes, then slice into thick strips.
- Warm the sauces:
- Pour marinara, Alfredo, and pesto into three small pots and heat them gently over low heat, stirring occasionally. Don't let them boil or the Alfredo will break and look grainy.
- Arrange the pasta:
- Pile each type of pasta in its own section on a large wooden board or platter. I like to twist the spaghetti into a loose nest so it looks taller and more dramatic.
- Add the chicken:
- Lay the grilled chicken strips in a row down the center or tuck them between the pasta mounds. Either way works, just make sure they're easy to grab.
- Set out the sauces:
- Spoon each warm sauce into a small bowl and nestle the bowls onto the board wherever there's space. Little ceramic ramekins work great and don't tip over.
- Scatter the toppings:
- Drop handfuls of Parmesan, cherry tomato halves, torn basil, and sliced olives into any empty spots. Don't overthink the arrangement, it's supposed to look abundant and casual.
- Drizzle and serve:
- Right before everyone digs in, drizzle extra-virgin olive oil over the pasta so it glistens under the light. Set out forks and napkins and step back.
Save One evening, I set this board out for my sister and her kids. The six-year-old built a plate of plain penne with Parmesan, the ten-year-old drowned farfalle in marinara, and my sister made a messy, perfect pile of everything. Watching them all happy with completely different combinations reminded me that the best meals aren't about control, they're about letting people play with their food.
Making It Your Own
If you don't eat meat, skip the chicken and grill thick slices of zucchini, bell peppers, and eggplant instead. I've also done this with shrimp, and it cooks even faster than chicken. For a dairy-free version, swap Alfredo for a cashew cream sauce and use nutritional yeast instead of Parmesan. The format is so flexible you can basically raid your fridge and it'll still work.
What to Serve Alongside
I usually put out a simple arugula salad dressed with lemon and olive oil to cut the richness, and a basket of warm garlic bread for people who want to mop up extra sauce. Roasted vegetables like asparagus or broccolini fit right onto the board if you have room. A chilled white wine or sparkling water with lemon wedges rounds it all out without adding more work.
Storing and Reheating Leftovers
Any leftover pasta, chicken, and toppings can go into a big container together or kept separate if you're organized. I like to toss them all into a baking dish the next day, pour over any remaining sauce, cover with foil, and reheat at 350 degrees for twenty minutes. It turns into a whole new casserole that's just as good as the original board.
- Store sauces in separate containers so the pasta doesn't get soggy overnight.
- Leftover grilled chicken is perfect cold on top of a salad for lunch the next day.
- Basil doesn't reheat well, so save any extra fresh leaves to sprinkle on top after warming everything up.
Save This platter has become my answer to any night when I want to gather people without the pressure of a formal meal. It's messy, it's fun, and nobody leaves hungry.
Recipe FAQs
- → Can I prepare the pasta in advance?
Yes, cook each pasta type, toss with olive oil to prevent sticking, and cool before arranging on the board.
- → What is the best way to grill the chicken?
Season breasts with olive oil, Italian seasoning, salt, and pepper, then grill over medium-high heat for 5–7 minutes per side until juices run clear.
- → How should I serve the sauces?
Warm the marinara, Alfredo, and pesto sauces separately in small bowls to keep their flavors distinct and appealing.
- → Can this platter be adapted for vegetarian diets?
Yes, omit the chicken or substitute with grilled vegetables for a plant-based option without losing variety.
- → What toppings enhance the flavor and presentation?
Grated Parmesan, fresh basil leaves, cherry tomatoes, and black olives add texture, color, and brightness to the board.