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Grill Like an Italian with Colavita: Fusilli with Sun-Dried Tomatoes, Mascarpone, and Grilled Chicken

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5 from 2 reviews

  • Author: Alexandra Azary


An easy summer-inspired pasta dish made with mascarpone, sun-dried tomatoes, and capers for a light, fresh meal that packs in the flavor.



Grilled Chicken

  • 5 chicken breast tenders
  • Colavita Roasted Garlic Extra-Virgin Olive Oil, for brushing
  • Rachael Ray Salt from the Sea (freshly ground), for seasoning
  • Rachael Ray Malabar Black Peppercorns (freshly ground), for seasoning


  • 11 ounces Colavita Tricolor Fusilli
  • 5 cloves garlic, minced
  • 2 tablespoons Colavita Roasted Garlic Extra-Virgin Olive Oil, divided
  • 4 ounces (1/2 cup) mascarpone
  • 2 1/8 ounces (1/4 cup) Colavita Sun-dried Tomatoes, chopped
  • 2 1/8 ounces (1/4 cup) Colavita Capers
  • 1/4 teaspoon Rachael Ray Salt from the Sea (or to taste)
  • Colavita White Truffle Balsamic Glacé, for drizzling
  • Rachael Ray Malabar Black Peppercorns (freshly ground), for serving


Grilled Chicken

  1. Place chicken breast tenders in a large zip-top bag, press out excess air, and seal. Use a meat tenderizer to lightly pound to even thickness.*
  2. Transer chicken to a tray or large casserole dish. Brush with oil and season with salt and pepper. Flip and repeat on opposite sides. Let chicken sit while preheating grill to medium-high heat.
  3. Grill chicken for about 3-4 minutes on each side, just until cooked through (the internal temperature should read 160ºF.) Slice before adding to pasta.


  1. In a large pot, bring about 5 quarts of water seasoned lightly with salt to a rapid boil.
  2. Meanwhile, heat 1 tablespoon olive oil in a medium-large fry pan over medium-low to medium heat. Add garlic and sauté until turning golden (about 3-4 minutes). Remove from heat.
  3. Add fusilli to pasta water, stir, and boil for about 7 minutes, stirring occasionally, until al dente (cooked, but on the firm side). Strain water from noodles and transfer to pan with garlic.
  4. Add remaining 1 tablespoon olive oil, mascarpone, sun-dried tomatoes, capers, salt, and sliced chicken to pasta. Place over medium-low to medium-heat and toss together until well-combined and hot. Remove from heat.
  5. Serve immediately, with a drizzle of balsamic glacé and freshly ground pepper.


*You can skip this step if your tenders are already even in thickness, but otherwise it’s helpful in order to ensure even cooking.

  • Category: Main
  • Cuisine: Italian-Inspired
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