Pin It I threw this together on a whim one December evening when I had leftover pomegranate from a cheese board and half a rotisserie chicken sitting in the fridge. The idea of adding those jewel-like arils to a creamy Caesar pasta felt a little wild, but the moment I tossed everything together, I knew I'd stumbled onto something special. The sweet-tart pop of pomegranate against the rich, garlicky dressing was completely unexpected and oddly perfect. Now it's my go-to whenever I want something that feels celebratory but doesn't require much effort.
The first time I made this for friends, someone asked if I'd hired a caterer. I laughed because I'd literally been stress-cooking in sweatpants an hour before they arrived. The pomegranate seeds scattered across the top made it look like I'd planned something elegant, when really I was just trying to use up what I had. Everyone went back for seconds, and one friend texted me the next morning asking for the recipe.
Ingredients
- Boneless, skinless chicken breasts: I like to pound them to an even thickness before cooking so they don't dry out on the edges while the center finishes.
- Penne or fusilli pasta: The ridges and hollow shapes catch the dressing beautifully, but honestly any short pasta works if that's what you have.
- Romaine lettuce: It holds up better than delicate greens and adds a satisfying crunch that doesn't wilt immediately under the warm chicken.
- Pomegranate arils: These are the stars of the show, so don't skip them or substitute dried cranberries—it's just not the same.
- Mayonnaise: Use the real stuff, not miracle whip, because the flavor and texture really do matter here.
- Parmesan cheese: Freshly grated melts into the dressing better than the pre-shredded kind, which has anti-caking agents that can make it grainy.
- Lemon juice: Fresh-squeezed brightens everything up and balances the richness of the mayo and cheese.
- Greek yogurt or sour cream: This adds tang and a silky texture without making the dressing too heavy.
- Dijon mustard: It gives the dressing a subtle kick and helps emulsify everything together.
- Worcestershire sauce: A little goes a long way in adding that umami depth that makes Caesar dressing taste like Caesar dressing.
- Garlic: Mince it finely or use a press so you don't get any harsh chunks in the dressing.
- Croutons: Homemade are great, but store-bought ones work perfectly fine and save you time.
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's just tender with a slight bite. Drain it well and rinse under cold water to stop the cooking, then set it aside while you handle the chicken.
- Season and cook the chicken:
- Rub the chicken breasts with olive oil, salt, and pepper, then cook them in a hot skillet or on a grill for 6 to 7 minutes per side until they're golden and cooked through. Let them rest for a few minutes before slicing so the juices don't run out everywhere.
- Make the dressing:
- Whisk together the mayo, grated Parmesan, lemon juice, yogurt, Dijon, Worcestershire, and minced garlic in a small bowl until smooth. Taste it and adjust the salt, pepper, or lemon juice to your liking.
- Toss everything together:
- In a large bowl, combine the cooked pasta, chopped Romaine, sliced chicken, and half the pomegranate arils, then pour the dressing over and toss until everything is evenly coated. Don't be shy with the tossing or you'll end up with dry pockets.
- Plate and garnish:
- Divide the salad among plates and top each serving with croutons, shaved Parmesan, the remaining pomegranate arils, and a sprinkle of fresh parsley if you have it. Serve it right away while the croutons are still crunchy.
Pin It My mom tried this last Christmas and said it reminded her of something she'd order at a fancy bistro, which is the highest compliment she gives. She kept picking out the pomegranate seeds and eating them separately at first, then realized they were better mixed in with everything else. Watching her face light up when she figured that out made the whole dish feel even more special.
Shortcuts and Swaps
If you're short on time, grab a rotisserie chicken from the store and shred the meat straight into the bowl. You can also swap the Romaine for baby spinach or even kale if you want something a little heartier. I've done this with leftover grilled chicken from a cookout and it worked beautifully, so don't feel like you need to start from scratch every time.
Storing and Reheating
This dish is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. The lettuce will soften a bit, but the flavors actually get better as they sit. I wouldn't recommend reheating it—just eat it cold straight from the fridge like a pasta salad, and it's still delicious.
Making It Your Own
You can really play around with this recipe depending on what you have on hand or what sounds good. I've added crispy bacon bits for extra smokiness, tossed in some cherry tomatoes for more color, and even used arugula when I wanted a peppery bite. The dressing is forgiving, so taste as you go and adjust the garlic or lemon to match your mood.
- Try adding a pinch of red pepper flakes to the dressing if you like a little heat.
- Swap the pomegranate for dried cranberries or sliced grapes in a pinch, though the flavor won't be quite as bright.
- If you want it richer, drizzle a little extra olive oil over the top before serving.
Pin It This dish has become one of those recipes I turn to when I want to feel like I've got my life together, even when I absolutely don't. It's forgiving, beautiful, and always makes people smile when they take that first bite.
Recipe FAQs
- → Can I use other pasta shapes?
Yes, penne or fusilli are ideal, but you can substitute with any short pasta that holds dressing well.
- → How do I ensure the chicken stays juicy?
Season the chicken well, cook over medium-high heat for 6-7 minutes per side, then let it rest before slicing.
- → What can I use instead of Romaine lettuce?
Baby spinach or kale work nicely as alternatives, adding slight variations in flavor and texture.
- → Is it possible to prepare this dish ahead of time?
Prepare components in advance but toss with the dressing just before serving to maintain crisp textures.
- → Can I add other toppings for extra flavor?
Yes, crispy bacon or anchovy fillets enhance the savory profile and add depth to the dish.