Chicken Caesar Pasta Pomegranate (Print)

Tender chicken and pasta tossed with crisp greens, pomegranate arils, and rich creamy dressing.

# Components:

→ 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 freshly ground black pepper, to taste

→ Toppings

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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. 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 to taste.
04 - In a large bowl, combine cooked pasta, chopped Romaine lettuce, sliced chicken, and half of the pomegranate arils. Pour dressing over and toss gently to coat evenly.
05 - Divide the salad among plates. Garnish with croutons, shaved Parmesan cheese, remaining pomegranate arils, and chopped parsley if desired. Serve immediately for optimal texture.

# Expert Advice:

01 -
  • Those pomegranate arils burst on your tongue with a sweet-tart pop that cuts through the richness of the Caesar dressing in the most satisfying way.
  • It looks restaurant-fancy but comes together in under 40 minutes, so you can actually enjoy time with your guests instead of sweating over a stove.
  • The combination of creamy, savory, crunchy, and bright flavors makes it feel like you've created something entirely new rather than just dressing up the usual.
02 -
  • Make the dressing first and taste it before you add it to the pasta—Caesar dressing needs bold seasoning, and it's much easier to adjust in a small bowl than when it's already mixed with everything else.
  • Don't dress the entire salad ahead of time if you're not serving it immediately; the pasta will absorb the dressing and become mushy, and the lettuce will wilt; instead, dress it right before plating and keep the toppings separate until the last moment.
  • The pomegranate arils are what make this dish sing, so save some for the top rather than mixing all of them in; that final burst of color and flavor is what makes people remember the dish.
03 -
  • Chill your serving bowls in the freezer for 10 minutes before plating if it's warm outside; a cold bowl keeps the salad fresh-tasting longer and makes the whole experience feel more refined.
  • Make extra dressing and store it separately; it keeps for three days in the refrigerator and transforms leftover roasted vegetables or grilled fish into something special the next day.
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