Chicken Caesar Pasta Pomegranate (Printable)

Tender chicken and crisp greens blend with zesty dressing and pomegranate bursts in this vibrant pasta dish.

# What You'll Need:

→ 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 oz 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

# Method:

01 - Bring a large pot of salted water to a boil. Cook the 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 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, and a pinch of salt and pepper. Adjust seasoning to taste.
04 - In a large bowl, mix cooked pasta, chopped Romaine, sliced chicken, and half of the pomegranate arils. Pour dressing over and toss gently to coat evenly.
05 - Divide the salad among 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 feels fancy without requiring any fancy technique.
  • It comes together in forty minutes, which means weeknight dinners suddenly feel like something you planned days ago.
  • Creamy and savory with bursts of brightness, it's the kind of dish that makes people ask for seconds before they even finish their first bite.
02 -
  • Don't overdress it thinking you need more, because the pasta absorbs moisture as it sits and what seems light at first becomes perfect after five minutes.
  • If you're making this ahead, toss the dressing only right before serving, or everything turns soft and loses its textural magic.
  • The pomegranate arils are both garnish and surprise, so resist the urge to mix them all into the salad; save half for the top so people get that crack of juice in every bite.
03 -
  • Chill your serving bowls or plates before plating if you have time; it keeps the salad cooler and the croutons crispier.
  • The secret to a balanced dressing is tasting as you go: start with less seasoning and add more rather than trying to fix over-salted dressing.
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