Crispy Chicken Ranch Pasta Salad

The first time I made this pasta salad was for a last-minute backyard get-together that started as just a few friends and somehow turned into fifteen people. I panicked, staring at my fridge, and threw together whatever I had on hand. When everyone kept asking for the recipe, I realized I had accidentally created something people actually craved.

Last summer my sister texted me at 9 PM saying she needed to bring a dish to work the next morning and had zero ingredients at home. I talked her through this recipe over the phone, and she texted back three hours ago that she ate half of it standing at her counter and had to make another batch.

Ingredients

• 250 g (9 oz) short pasta (rotini or penne): The curves and ridges catch the dressing perfectly, and these shapes hold up better than long pasta when tossed with all those mix-ins
• 150 g (1 cup) frozen peas, thawed: These add little bursts of sweetness that cut through the rich ranch and salty chicken
• 1 small red bell pepper, diced: Brings a fresh crunch and gorgeous color that makes the whole bowl look inviting
• 2 green onions, sliced: Mild onion flavor without the sharp bite of raw onion, plus they look pretty scattered throughout
• 2 boneless, skinless chicken breasts: Cutting them into bite-sized pieces before cooking means every forkful gets the perfect meat-to-pasta ratio
• 60 g (½ cup) all-purpose flour: This is the first layer that helps the egg and breadcrumbs actually stick to the chicken
• 2 large eggs: The glue between flour and panko, beaten until they are one uniform color
• 80 g (1 cup) panko breadcrumbs: Way lighter and crispier than regular breadcrumbs, giving you that restaurant-quality crunch
• ½ tsp garlic powder and paprika: These two are the secret weapons in the breading that make the chicken taste like it came from a kitchen that knows what it is doing
• ¼ tsp salt and black pepper: Just enough to season the breading, but you will add more to the dressing for the overall flavor
• Vegetable oil, for frying: You want about half an inch in the pan, enough to sizzle and create that golden crust without deep frying
• 120 ml (½ cup) mayonnaise: The creamy base that makes the dressing rich and coat every piece of pasta
• 60 ml (¼ cup) sour cream: Adds a slight tang that cuts through the mayonnaise and makes the dressing feel lighter
• 60 ml (¼ cup) buttermilk: Thins the dressing to the perfect pourable consistency and adds that classic ranch tang
• 1 tbsp fresh dill and parsley, chopped: Fresh herbs make a huge difference here, bringing brightness that dried herbs just cannot match
• 1 tsp garlic powder and onion powder: The classic ranch flavor combination everyone recognizes and loves
• ½ tsp salt and ¼ tsp black pepper: Season the dressing aggressively because it needs to punch through all the other ingredients
• 1 tsp lemon juice: A tiny bit of acid that wakes up all the flavors and keeps the dressing from being too heavy

Instructions

Cook the pasta perfectly:

Boil salted water and cook the pasta until it is just past al dente, then drain and rinse immediately with cold water to stop the cooking and cool it down

Prep your chicken station:

Slice the chicken into uniform bite-sized pieces so they cook evenly, then set up three bowls with flour, beaten eggs, and the panko mixed with garlic powder, paprika, salt, and pepper

Bread like a pro:

Dredge each chicken piece in flour, shake off the excess, dip in egg, then press firmly into the panko mixture until completely coated

Fry until golden:

Heat about half an inch of oil in a skillet over medium-high heat, then fry the chicken in batches for 3 to 4 minutes per side until deeply golden and crispy

Whisk the dressing:

Combine all the dressing ingredients in a large bowl and whisk until completely smooth, then taste and adjust the seasoning if needed

Bring it all together:

Add the cooled pasta, peas, bell pepper, and green onions to the dressing and toss until everything is evenly coated

The final fold:

Gently fold in the crispy chicken right before serving so it stays crunchy, and if you have time, chill everything for 30 minutes to let the flavors meld

Save

This recipe has become my go-to for new neighbors and coworkers because it feels like something you would order at a restaurant but comes from your own kitchen. Last month my neighbor brought me a container of it after I mentioned I had a crazy week, and I swear it was better than my own version.

Making It Ahead

You can make everything up to a day ahead except the chicken frying. Store the dressed pasta and vegetables in one container, keep the breaded raw chicken in the fridge, then fry it right before serving for that fresh-from-the-skillet crunch.

What To Serve With It

This salad is satisfying enough to stand alone as a meal, but if you are feeding a crowd, pair it with something simple like grilled corn on the cob or a light green salad with vinaigrette. The contrast between the creamy ranch and something fresh and acidic makes everything taste better.

Easy Swaps

Not into frying? Use store-bought rotisserie chicken, shredded into bite-sized pieces, and skip the breading entirely. Want to sneak in more veggies? Diced cucumber, grated carrots, or even shredded Brussels sprouts work beautifully here.

• Swap the pasta for cauliflower florets if you are watching carbs
• Greek yogurt can replace half the sour cream for extra protein
• Try crushed cornflakes instead of panko for a different crunch

Save

There is something so satisfying about a dish that looks impressive but comes together with pantry staples and a little bit of breading patience. Make it once and it will be the recipe everyone asks you to bring to every gathering forever.

Recipe Questions & Answers

→ Can I make this pasta salad ahead of time?

Yes, you can prepare the components up to 24 hours in advance. Store the crispy chicken separately from the dressed pasta to maintain crunch. Toss everything together just before serving for the best texture.

→ What type of pasta works best for this dish?

Short pasta shapes like rotini, penne, or fusilli work wonderfully because their crevices hold the creamy dressing. Choose high-quality dried pasta for the best texture and ability to stay firm when chilled.

→ Can I use rotisserie chicken instead of frying?

Absolutely. Shredded rotisserie chicken makes an excellent quick substitution. Simply skip the breading and frying steps, and toss the cooked chicken directly with the pasta and dressing.

→ How long does this pasta salad keep in the refrigerator?

Properly stored in an airtight container, this pasta salad stays fresh for 3-4 days. The pasta may absorb some dressing, so you might want to reserve extra dressing to refresh before serving leftovers.

→ Can I customize the vegetables in this salad?

Certainly. Try adding diced cucumber, cherry tomatoes, shredded carrots, or chopped celery for extra crunch. The creamy ranch dressing pairs well with almost any fresh vegetable combination.

→ Is it better to serve this pasta salad cold or at room temperature?

This dish shines when served chilled after resting for 30 minutes, allowing flavors to meld. However, it also tastes delightful at room temperature, making it perfect for outdoor events and picnics.