Imagine a mouthwatering fusion of perfectly grilled chicken, creamy mascarpone, and sun-dried tomatoes, all tangled up with authentic Colavita fusilli pasta. This isn't just another recipe—it's a culinary journey that transforms your kitchen into a rustic Italian trattoria. Get ready to impress your family and friends with a restaurant-quality dish that's surprisingly simple to create and guaranteed to become your new favorite go-to meal!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Colavita fusilli pasta
- Sun dried tomatoes
- Mascarpone cheese
- Chicken breasts
- Olive oil
- Garlic, minced
- Italian seasoning
- Salt
- Pepper
Instructions
- Begin by gathering all your ingredients: Colavita fusilli pasta, sun dried tomatoes, mascarpone cheese, chicken breasts, olive oil, minced garlic, Italian seasoning, salt, and pepper.
- In a large pot, bring salted water to a boil. Add the Colavita fusilli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and set aside, reserving a cup of pasta water.
- While the pasta is cooking, prepare the chicken breasts. Pat them dry with paper towels and season both sides with salt, pepper, and Italian seasoning. This will enhance the flavor of the chicken.
- Heat a grill or grill pan over medium-high heat and drizzle with olive oil to prevent sticking. Once the grill is hot, add the seasoned chicken breasts. Grill for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
- Once the chicken is grilled, remove it from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
- While the chicken is resting, prepare the sauce. In a large mixing bowl, combine the sun dried tomatoes, minced garlic, and mascarpone cheese. Mix well until the mascarpone is creamy and the tomatoes are evenly distributed.
- Add the drained fusilli pasta to the bowl with the mascarpone mixture. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency. Stir gently to coat the pasta evenly.
- Slice the grilled chicken into strips or bite-sized pieces. Gently fold the chicken into the fusilli and mascarpone mixture, ensuring the chicken is well incorporated.
- Serve the dish warm, garnished with additional sun dried tomatoes or a sprinkle of Italian seasoning if desired. Enjoy your delicious Italian-inspired meal!
Tips
- • Always salt your pasta water generously—it should taste like the sea to properly season your pasta from within. • Let your chicken rest after grilling to lock in those delicious juices and ensure maximum tenderness. • Use reserved pasta water to create a silky, smooth sauce that clings perfectly to your fusilli. • For extra flavor, lightly toast your Italian seasoning in the olive oil before adding other ingredients. • If you don't have a grill, a grill pan or even a regular skillet works perfectly for cooking the chicken. • Choose high-quality mascarpone for the creamiest, most luxurious sauce texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 100mg
