Chicken Caesar Pasta Pomegranate (Printable)

Festive chicken pasta with crisp Romaine, pomegranate arils, and creamy dressing for colorful, savory meals.

# Ingredient List:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (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 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. Cook pasta until al dente according to package instructions. Drain, rinse under cold water, and set aside.
02 - Season chicken breasts with olive oil, salt, and black pepper. Grill or pan-sear over medium-high heat for 6 to 7 minutes per side until fully cooked. 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, combine cooked pasta, chopped Romaine, sliced chicken, and half of the pomegranate arils. Pour dressing over ingredients and toss to coat evenly.
05 - Divide salad among plates. Top with croutons, shaved Parmesan, remaining pomegranate arils, and optional chopped parsley.
06 - Serve immediately to maintain crisp textures and fresh flavors.

# Expert Advice:

01 -
  • The pomegranate arils add a surprising burst of sweetness that cuts through the creamy richness in the best way.
  • It comes together in under 40 minutes, which means you can pull off something impressive on a busy weeknight.
  • Leftovers actually taste better the next day once the flavors have melded together in the fridge.
  • It's one of those dishes that looks fancy enough for guests but requires zero special skills.
02 -
  • Don't toss the dressing with the pasta while it's still hot or the lettuce will wilt and the whole thing will turn into a sad, soggy mess.
  • If you're making this ahead, keep the dressing separate and toss it on right before serving so the textures stay intact.
  • Pomegranate arils can stain your cutting board and clothes, so work carefully and maybe wear an apron if you're clumsy like me.
03 -
  • Toast your croutons in a dry skillet for a minute or two before adding them—it makes them extra crispy and brings out a deeper flavor.
  • Use a spoon to scoop out pomegranate arils underwater in a bowl to avoid the mess and make the seeds sink while the white pith floats.
  • If your dressing feels too thick, thin it out with a teaspoon of water or extra lemon juice until it's pourable but still creamy.
Go Back