Chicken Caesar Pasta Pomegranate (Print view)

Tender chicken, crisp Romaine, and pomegranate arils combine in a creamy pasta for vibrant flavor.

# List of Ingredients:

→ Poultry

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

→ Pasta

05 - 12 oz 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 tbsp lemon juice
12 - 2 tbsp plain Greek yogurt or sour cream
13 - 1 tbsp Dijon mustard
14 - 2 tsp 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

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions 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 cooked through. 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, mix cooked pasta, chopped Romaine lettuce, sliced chicken, and half the pomegranate arils. Pour dressing over and toss to coat evenly.
05 - Divide salad among plates. Top with croutons, shaved Parmesan, remaining pomegranate arils, and chopped parsley if desired. Serve immediately for best texture.

# Expert Suggestions:

01 -
  • The pomegranate brings a jewel-like sweetness that transforms ordinary Caesar into something that feels special enough for guests but takes barely longer than a weeknight dinner.
  • Everything comes together in 40 minutes, and somehow tastes like you spent way more effort than you actually did.
  • It's the kind of dish that makes people slow down and actually taste their food instead of just eating on autopilot.
02 -
  • Don't skip rinsing the pasta under cold water—warm pasta will wilt the lettuce and turn everything soggy before you even plate it.
  • The dressing can be made a few hours ahead, but dress the salad only when you're ready to eat, or the croutons will surrender their crunch.
  • Pomegranate arils oxidize and darken after being cut, so extract them fresh or use them within a day for the best color and flavor.
03 -
  • Extracting pomegranate arils is easiest if you score the fruit, submerge it in water, and roll the seeds out with your thumbs—they sink while the white pith floats away.
  • Make the dressing minutes before serving rather than hours before; fresh lemon and garlic fade in flavor as they sit, but the dressing gets better when it's bright and sharp.
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