Chicken Caesar Pasta Pomegranate (Print View)

Creamy chicken pasta enhanced with vibrant pomegranate arils and fresh Romaine, perfect for easy celebrations.

# Components:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (about 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 according to package instructions 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 - 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, mix cooked pasta, chopped Romaine lettuce, sliced chicken, and half of the pomegranate arils. Pour dressing over and toss to coat evenly.
05 - Divide the salad among plates. Top with croutons, shaved Parmesan cheese, remaining pomegranate arils, and chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The pomegranate arils pop with a bright, unexpected sweetness that cuts through the richness of the creamy dressing.
  • It feels celebratory and special without demanding hours in the kitchen.
  • Leftovers actually improve as the flavors marry, making it great for meal prep.
02 -
  • If you make this ahead, keep the dressing separate and dress it only right before serving—otherwise the lettuce wilts and the croutons turn soggy.
  • Don't skip the resting period after cooking the chicken; it redistributes the juices so each slice stays tender instead of drying out on the plate.
03 -
  • Toast your own croutons from day-old bread tossed with olive oil and garlic for a version that tastes noticeably better than store-bought.
  • Pomegranate juice stains, so be strategic when you're separating the arils—do it over a bowl and wear something you don't mind splashing.
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