Chicken Caesar Pasta Pomegranate (Printable)

Grilled chicken and pomegranate combine with crisp greens and creamy dressing for a festive pasta dish.

# What You'll Need:

→ 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 the pasta according to package directions 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 - Whisk together mayonnaise, grated Parmesan, lemon juice, Greek yogurt or sour cream, Dijon mustard, Worcestershire sauce, minced garlic, and a pinch of salt and pepper. Adjust seasoning as needed.
04 - In a large bowl, combine cooked pasta, chopped Romaine, sliced chicken, and half the pomegranate arils. Pour dressing over and toss to coat evenly.
05 - Divide salad among plates. Top with croutons, shaved Parmesan, remaining pomegranate arils, and chopped parsley if using. Serve immediately for best texture.

# Expert Suggestions:

01 -
  • The pomegranate does something magical—it cuts through the richness and makes every bite feel bright and celebratory.
  • It comes together in under an hour, so weeknight dinners feel less like a chore and more like you actually tried.
  • You can prep components ahead and assemble right before serving, which takes the stress out of entertaining.
02 -
  • Tossing the dressing right before serving is non-negotiable; if you do it too early, the pasta absorbs all the moisture and turns dense.
  • Those pomegranate arils need to go in at the last moment too, or they'll bleed into the dressing and lose their juicy pop.
  • Cold pasta matters—rinsing it after cooking stops the cooking process and prevents mushiness, plus it makes the final salad feel refreshing instead of warm and heavy.
03 -
  • Fresh Parmesan shards on top should look a little chaotic—they catch light and add elegance without effort.
  • If your chicken breast is thick, butterfly it or pound it gently so it cooks evenly and stays moist.
  • Make the dressing taste almost aggressive when you taste it alone; the pasta and greens will mellow it out, and you want it to shine through.
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