Chicken Caesar Pasta Pomegranate (Printable)

Grilled chicken and crisp greens tossed with pasta and bright pomegranate arils for a flavorful dish.

# Ingredient list:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (approximately 14 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Pasta

05 - 12 ounces penne or fusilli pasta

→ Vegetables & Garnish

06 - 1 small head Romaine lettuce, chopped
07 - 1 cup pomegranate arils (from about 1 medium pomegranate)
08 - 1/4 cup fresh parsley, chopped (optional)

→ Dressing

09 - 1/2 cup mayonnaise
10 - 1/4 cup grated Parmesan cheese
11 - 2 tablespoons lemon juice
12 - 2 tablespoons plain Greek yogurt or sour cream
13 - 1 tablespoon Dijon mustard
14 - 2 teaspoons Worcestershire sauce
15 - 1 small garlic clove, minced
16 - Salt and pepper, to taste

→ Toppings

17 - 1/2 cup croutons
18 - 1/4 cup shaved Parmesan cheese

# How-to:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain, rinse under cold water, and set aside.
02 - Season chicken breasts with olive oil, salt, and pepper. Grill or pan-sear over medium-high heat for 6 to 7 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.
03 - In a small bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Greek yogurt or sour cream, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper. Adjust seasoning as needed.
04 - In a large bowl, combine cooked pasta, chopped Romaine lettuce, sliced chicken, and half of the pomegranate arils. Pour dressing over the mixture and toss to coat evenly.
05 - Divide the salad among plates. Garnish each serving with croutons, shaved Parmesan, remaining pomegranate arils, and chopped parsley if desired. Serve immediately for optimal texture.

# Expert Advice:

01 -
  • The pomegranate arils add a surprising pop of sweetness and color that elevates a comfort-food classic into something elegant enough for guests.
  • It comes together in 40 minutes flat, so you can pull off something that feels fancy without the stress.
  • The creamy dressing clings beautifully to the pasta and chicken, making every bite taste intentional and delicious.
02 -
  • Don't skip rinsing the pasta under cold water after cooking—it stops the cooking process and keeps the noodles from turning to mush when they sit in the dressing.
  • Make the dressing first, taste it, and adjust before you add it to anything; once it's mixed into the salad, it's harder to fix.
  • If you're making this more than a few hours ahead, keep the dressing separate and add it just before serving, or everything gets soggy.
03 -
  • If you can't find fresh pomegranate, frozen arils work in a pinch, though fresh always tastes brighter and more surprising.
  • Don't let the dressing sit on the pasta longer than necessary before serving, or the lettuce will start to wilt and the croutons will soften—timing is everything with this one.
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