Crispy Chicken Ranch Pasta Salad

My aunt burst through the back door last summer with a bowl of this pasta salad, still sun-warmed from the car ride. We all hovered around the container on the counter, stealing forkfuls while she tried to explain how she made the chicken crispy. The crunch against the cool, creamy dressing was absolute magic.

I made this for my neighbor's block party and watched three generations of one family crowd around the serving table. The grandfather actually went back for thirds, which he never does, and later told me the crispy chicken reminded him of state fair food but better.

Ingredients

• 250 g short pasta (rotini or penne): Those corkscrew shapes catch every bit of dressing and the little chicken crumbs that settle at the bottom of the bowl.
• 150 g frozen peas, thawed: Sweet little pops of freshness that cut through all the richness.
• 1 small red bell pepper, diced: Adds this gorgeous color and crunch that makes the whole bowl look like you tried harder than you actually did.
• 2 green onions, sliced: Just enough mild onion flavor without overwhelming anything.
• 2 boneless, skinless chicken breasts: Cut them into bite-sized pieces and you get that perfect meat-to-pasta ratio in every forkful.
• 60 g all-purpose flour: The first step in getting that coating to actually stick to the chicken.
• 2 large eggs: Beat them well, they are the glue holding everything together.
• 80 g panko breadcrumbs: These Japanese breadcrumbs are way lighter and crispier than regular ones.
• ½ tsp garlic powder and paprika each: The bare minimum seasoning to make the chicken taste like something special.
• ¼ tsp salt and black pepper each: Dont forget to season each layer, it makes all the difference.
• Vegetable oil, for frying: You want enough oil to come halfway up the chicken pieces.
• 120 ml mayonnaise: The creamy base that makes the dressing feel luxurious.
• 60 ml sour cream: Adds just enough tang to balance all that mayo.
• 60 ml buttermilk: Thins the dressing to the perfect coating consistency and adds that slight tang.
• 1 tbsp fresh dill, chopped: Dill and ranch are basically best friends, fresh makes it sing.
• 1 tbsp fresh parsley, chopped: Brightens up the whole dressing and makes it look pretty.
• 1 tsp garlic powder and onion powder each: The classic ranch flavor combo you know and love.
• ½ tsp salt and ¼ tsp black pepper: Season the dressing until it tastes exactly right to you.
• 1 tsp lemon juice: Just enough acid to wake everything up.

Instructions

Cook the pasta to perfect tenderness:

Boil salted water and cook pasta according to the package, then drain and rinse with cold water to stop cooking and cool it down.

Prep your chicken into bite-sized pieces:

Slice the chicken breasts into uniform pieces so they all cook at the same rate.

Set up your breading station:

Get three shallow bowls ready with flour in one, beaten eggs in another, and panko mixed with garlic powder, paprika, salt, and pepper in the third.

Coat the chicken in layers:

Dredge each piece in flour, shake off excess, dip in egg, then press into the panko mixture until well coated.

Fry until golden and irresistible:

Heat oil in a skillet over medium-high heat and fry chicken in batches for 3-4 minutes per side until golden brown and cooked through.

Whisk up the dreamy ranch dressing:

Combine mayo, sour cream, buttermilk, fresh herbs, spices, salt, pepper, and lemon juice until smooth and creamy.

Toss everything together:

Add cooked pasta, peas, bell pepper, and green onions to the dressing and toss until every piece is coated.

Add the crispy chicken last:

Gently fold in the cooked chicken pieces right before serving to keep that crunch intact.

Serve it up:

You can serve immediately while the chicken is still warm, or chill for 30 minutes if you prefer a completely cold salad.

Save

This became my go-to for new neighbors after the family next door brought us a lasagna and I needed to return the favor with something impressive but portable. They still ask me for the recipe every time we see each other.

Making It Ahead

You can prep everything up to a day ahead but keep the chicken and pasta separate until serving time. The dressing actually gets better after a few hours in the fridge, so feel free to mix that up early.

Customization Ideas

Sometimes I swap in crispy bacon instead of chicken when I am short on time. Chopped celery or cucumber add even more crunch, and a handful of shredded cheddar never hurt anybody.

Serving Suggestions

This works as a main dish or alongside grilled burgers at a cookout. It is substantial enough to stand alone but friendly enough to share.

• Bring it to potlucks, it travels beautifully and feeds a crowd.
• Serve it slightly warm for the best hot-cold contrast experience.
• Keep some extra dressing on hand, pasta soaks it up over time.

Save

There is something so satisfying about watching people discover that first crispy bite. Enjoy every moment of making it your own.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, you can prepare components up to 24 hours in advance. Store the pasta, vegetables, and dressing separately, then combine before serving. Add the crispy chicken at the last minute to preserve its crunch.

→ What's the best way to keep the chicken crispy?

Fry chicken just before assembling and serve immediately. If making ahead, store chicken in an airtight container at room temperature and add it right before serving. Avoid refrigerating the breaded chicken as it becomes soggy.

→ Can I use store-bought ranch dressing?

Absolutely. Use your favorite bottled ranch to save time. You'll need approximately 1 cup of dressing to coat the pasta and vegetables evenly.

→ What pasta shapes work best?

Short pasta shapes like rotini, penne, fusilli, or farfalle are ideal. Their nooks and crannies hold the creamy dressing well and are easy to eat with the chicken pieces.

→ How do I make this lighter?

Use Greek yogurt instead of sour cream, opt for light mayonnaise, or reduce the amount of dressing. You can also bake the breaded chicken at 400°F for 15-20 minutes instead of frying.

→ Can I substitute rotisserie chicken?

Yes, shredded rotisserie chicken works perfectly for a quicker version. You'll skip the breading and frying steps, reducing prep time significantly while still enjoying great flavor.