Chicken Caesar Pasta Pomegranate (Printable)

Creamy chicken pasta tossed with crisp romaine, tangy pomegranate, and Parmesan for a vibrant meal.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (about 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta 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 - Whisk together mayonnaise, grated Parmesan, lemon juice, Greek yogurt or sour cream, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
04 - In a large bowl, toss cooked pasta, chopped Romaine, sliced chicken, and half the pomegranate arils with the dressing to coat evenly.
05 - Divide salad onto plates. Top with croutons, shaved Parmesan, remaining pomegranate arils, and chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It looks fancy but comes together in the time it takes to boil pasta and sear chicken.
  • Pomegranate adds a jewel-like crunch that makes every bite feel special without any extra work.
  • The creamy Caesar dressing clings to the pasta in a way that feels indulgent but not heavy.
  • Leftovers actually taste great cold straight from the fridge the next day.
02 -
  • Rinse the pasta under cold water after draining or it'll turn gummy and stick together in clumps.
  • Let the chicken rest before slicing or all the juices will pool on your cutting board instead of staying in the meat.
  • Toss the dressing right before serving if you're making this ahead, otherwise the lettuce wilts and the croutons get soggy.
03 -
  • Make extra dressing and keep it in a jar in the fridge for up to a week, it's great on grain bowls and green salads too.
  • If you want deeper flavor, marinate the chicken in lemon juice and garlic for thirty minutes before cooking.
  • Use a spoon to tap the back of a halved pomegranate over a bowl to release the seeds without the mess of prying them out by hand.
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