Chicken Caesar Pasta Pomegranate (Print Version)

Tender chicken, penne, Romaine, and sweet-tart pomegranate arils blend with a creamy, savory dressing.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (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 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

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. 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, and a pinch of salt and pepper. Adjust seasoning to taste.
04 - In a large bowl, combine cooked pasta, chopped Romaine, sliced chicken, and half the pomegranate arils. Pour dressing over and toss to coat evenly.
05 - Divide mixture among plates. Top each serving with croutons, shaved Parmesan, remaining pomegranate arils, and chopped parsley if desired.
06 - Serve immediately to preserve fresh texture and flavor.

# Additional Tips::

01 -
  • It looks restaurant-fancy but takes less time than ordering takeout.
  • The pomegranate arils add a sweet-tart surprise that makes people ask for the recipe.
  • One pot, mostly done while the pasta cooks—minimal cleanup for maximum flavor.
  • Works equally well as a casual weeknight dinner or something you'd proudly serve at a dinner party.
02 -
  • Never skip the resting step with the chicken—it makes the difference between slices that fall apart and ones that stay juicy and tender.
  • If you make this ahead, toss everything together *except* the croutons and parsley right before serving; add those final touches just as you plate to keep them crunchy and fresh.
  • The pomegranate arils are non-negotiable—their sweet-tart contrast is what lifts this from a regular pasta salad into something memorable.
03 -
  • Buy pomegranates that feel heavy and have thin, papery skin; they're the juiciest and their arils pop free easily.
  • If your chicken breast is particularly thick, butterfly it or pound it gently to an even thickness so it cooks through without drying out on the edges.
  • Toast the croutons in a dry skillet for 30 seconds just before serving if they've been sitting around—it revives their crunch.
Return