Chicken Caesar Pasta Pomegranate (Printable Version)

Tender chicken joins pasta with Romaine and pomegranate in a creamy, flavorful combination perfect for any occasion.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (approximately 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 and cook pasta until al dente following package instructions. Drain, rinse with 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. Allow to 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. Adjust seasoning to taste.
04 - Combine cooked pasta, chopped Romaine, sliced chicken, and half of the pomegranate arils in a large bowl. Add dressing and toss thoroughly to coat.
05 - Divide salad among serving plates. Top with croutons, shaved Parmesan, remaining pomegranate arils, and chopped parsley if desired.
06 - Serve immediately to maintain optimal texture and freshness.

# Expert Advice:

01 -
  • The pomegranate arils add a sweet-tart pop that cuts through the richness in the most unexpected way.
  • It comes together in under an hour but feels fancy enough for guests.
  • Leftovers hold up better than you'd think if you keep the dressing separate.
  • You can swap in rotisserie chicken and save yourself twenty minutes without losing flavor.
02 -
  • Rinse the pasta under cold water or it will wilt the lettuce and turn the whole thing into a warm mush instead of a fresh salad.
  • Do not skip letting the chicken rest after cooking, or you will lose all those juices when you slice it.
  • Toss the dressing in just before serving if you are making this ahead, otherwise the greens get soggy and the pomegranate bleeds.
03 -
  • Use a vegetable peeler to shave thin ribbons of Parmesan instead of grating it, the curls look more elegant and melt beautifully on your tongue.
  • Toast your croutons with a little garlic butter in a pan for two minutes before adding them, it makes a bigger difference than you would think.
  • If your pomegranate arils taste too tart, toss them with a tiny pinch of sugar before adding them to the salad.
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