Tour of Italy Pasta — One Plate, Three Iconic Sauces
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If you’ve ever ordered the famous Tour of Italy at your favorite Italian-American restaurant, you know the appeal — one plate, three classic sauces, and chicken done just right. This homemade version brings together silky marinara, creamy alfredo, and fragrant pesto over al dente spaghetti, so you get every flavor of Italy without leaving your kitchen.
What makes this dish so fun is the variety. Instead of committing to just one sauce, you get a little bit of everything in a single sitting — rich tomato, indulgent cream, and bright herby pesto — each one balanced by tender garlic chicken and a finish of Parmesan and fresh basil. It comes together in about 25 minutes, making it perfect for a weeknight dinner that still feels special.
Why Three Sauces Work So Well Together
Marinara, alfredo, and pesto each bring something different to the plate — acidity, richness, and freshness. Serving them side by side instead of mixed together lets each sauce keep its own character, so every bite tastes a little different. It’s an easy way to turn a simple pasta night into something that feels like a proper Italian tasting plate.
Ingredients You’ll Need
This recipe leans on pantry staples and jarred or homemade sauces, so it comes together quickly even on a busy night. Scroll down to the recipe card for exact quantities and step-by-step instructions.
Tips for the Best Tour of Italy
- Cook pasta al dente: Slightly firm pasta holds up better when combined with the sauces and won’t turn mushy.
- Warm sauces separately: Keep marinara, alfredo, and pesto in separate pans so their flavors and colors stay distinct on the plate.
- Don’t overcook the chicken: Golden and just cooked through keeps it juicy — thin slices cook fast, so keep an eye on the pan.
- Season each sauce lightly: A pinch of salt and pepper in each pan brings out the best in every sauce.
- Finish with fresh basil: Adding basil at the end (not during cooking) keeps its flavor bright and aromatic.
What to Serve with Tour of Italy Pasta
This dish pairs beautifully with a simple green salad, garlic bread, and a glass of Italian red wine. For a lighter meal, swap in a side of roasted vegetables instead of bread.
For the Pasta & Chicken
- 400g spaghetti
- 200g chicken breast, sliced
- 3 garlic cloves, minced
- 2 tbsp olive oil
The Three Sauces
- 1 cup marinara sauce
- 1 cup alfredo sauce
- 2 tbsp pesto
To Finish
- Salt and pepper, to taste
- Parmesan, to taste
- Fresh basil, for garnish
- Cook the pasta: Boil spaghetti in salted water until al dente, then drain, reserving a splash of pasta water if needed to loosen the sauces later.
- Cook the chicken: Heat olive oil in a pan over medium-high heat. Add minced garlic and sliced chicken, and cook until golden and cooked through, about 5–6 minutes.
- Warm the sauces: In three separate small pans, gently warm the marinara, alfredo, and pesto so each keeps its own flavor and color.
- Divide the pasta: Split the cooked spaghetti into three portions on your plate or platter.
- Toss with each sauce: Toss each pasta portion with one of the three sauces, so you end up with a marinara section, an alfredo section, and a pesto section.
- Add the chicken: Arrange the golden garlic chicken over the top of the plated pasta.
- Finish and serve: Sprinkle with Parmesan, season with salt and pepper, and garnish with fresh basil. Serve immediately while hot.
Frequently Asked Questions
How can I make this Tour of Italy vegetarian?
Simply swap the chicken for grilled vegetables like zucchini and mushrooms. You’ll keep all the regional Italian flavors intact while making the dish fully vegetarian.
Can I store leftovers?
Yes — refrigerate leftovers in an airtight container for up to three days. Reheat gently on the stove with a splash of water or milk to loosen the sauces back up.
Can I use a different pasta shape?
Absolutely. Fettuccine, penne, or rigatoni all work well and hold onto the different sauces nicely — choose whichever you have on hand.
Can I make my own sauces from scratch?
Yes! Homemade marinara, alfredo, and pesto will only improve this dish. Just make sure each sauce is warmed and ready around the same time as your pasta so everything comes together while hot.
Now you have everything you need to bring three classic Italian flavors to one plate — pair it with a crisp salad and a glass of Italian wine for a meal that transports you straight to Italy.