Chicken Caesar Pasta Pomegranate (Print Version)

Tender chicken, fresh greens, and pomegranate unite with creamy dressing for a vibrant pasta dish.

# 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 Make It:

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 6–7 minutes per side until cooked through. Rest for 5 minutes, then slice thinly.
03 - Whisk 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 until evenly coated.
05 - Divide mixture among plates. Top with croutons, shaved Parmesan, remaining pomegranate arils, and chopped parsley if desired.
06 - Serve immediately for optimal texture and flavor.

# Additional Tips::

01 -
  • It takes the comfort of Caesar pasta and adds bright, juicy bursts of pomegranate that make every bite feel special.
  • You can have it on the table in 40 minutes, yet it looks impressive enough for guests.
  • The creamy dressing clings to every twist of pasta and piece of chicken without feeling heavy.
  • Leftovers hold up surprisingly well if you keep the dressing separate until serving.
02 -
  • Do not skip rinsing the pasta, or it will clump together and absorb too much dressing before you even toss it.
  • Add the dressing just before serving if you are making this ahead, otherwise the lettuce wilts and the pasta gets soggy.
  • Rest the chicken after cooking, slicing it too soon lets all the moisture run out onto the cutting board instead of staying in the meat.
03 -
  • Toast your croutons in a dry skillet for a few minutes before adding them, it makes them extra crunchy and brings out their flavor.
  • If your dressing feels too thick, thin it with a teaspoon of water or extra lemon juice until it coats the back of a spoon smoothly.
  • Reserve a few pomegranate arils and Parmesan shavings for the top, it makes each plate look restaurant-worthy without any extra effort.
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