Crispy Chicken Ranch Pasta Salad

Last summer I stood over my stove at 11 PM, frantically frying chicken bites for a potluck the next morning. Something about that satisfying crunch made it worth the late night. The pasta salad idea came from wanting something substantial but still light enough for a hot day. Now it is the first dish requested at every gathering.

My friend Sarah took one bite at our July block party and immediately asked for the recipe. She admitted she usually skips pasta salad at potlucks because they feel like afterthoughts. The crispy chicken changed her mind completely. Now she makes it for her kids lunchboxes.

Ingredients

• Short pasta (rotini or penne): The nooks and crannies grab onto the creamy dressing better than smooth pasta shapes
• Frozen peas: Thaw them completely and they add pops of sweetness throughout every bite
• Red bell pepper: Brings essential crunch and a burst of color that makes the whole dish look inviting
• Green onions: Their mild sharpness cuts through the rich dressing beautifully
• Chicken breasts: Cutting them into bite sized pieces ensures every forkful has the perfect meat to pasta ratio
• Flour and eggs: The classic dredge duo that helps the panko actually stick to the chicken
• Panko breadcrumbs: These Japanese style crumbs create an irresistibly light and crispy coating
• Garlic powder and paprika: This simple spice blend gives the breading a savory depth that plain crumbs lack
• Mayonnaise and sour cream: Together they create the velvety base that makes ranch dressing so craveable
• Buttermilk: The secret ingredient that gives the dressing its signature tang and perfect pourable consistency
• Fresh dill and parsley: These herbs make the dressing taste bright and homemade, never heavy
• Lemon juice: Just enough to wake up all the other flavors without making the dressing taste sour

Instructions

Cook the pasta to perfection:

Boil salted water and cook pasta until just past al dente since it will absorb dressing later. Rinse thoroughly with cold water to stop the cooking process and prevent clumping.

Prep the chicken for maximum crunch:

Slice chicken into uniform bite sized pieces so they cook evenly and are easy to eat. Pat them completely dry with paper towels to help the coating stick better.

Set up your breading station:

Arrange three shallow bowls in order: plain flour, beaten eggs, then panko mixed with garlic powder, paprika, salt, and pepper. Keep one hand dry for flour and one wet for eggs to minimize mess.

Coat each piece thoroughly:

Press chicken into flour, shake off excess, dip in egg, then press firmly into panko mixture. Place coated pieces on a clean plate while heating the oil.

Fry until golden and crispy:

Heat about half an inch of oil in a heavy skillet over medium high heat. Cook chicken in batches for 3 to 4 minutes per side until deep golden brown and cooked through. Drain on paper towels to remove excess oil.

Whisk up the dressing:

Combine mayonnaise, sour cream, buttermilk, fresh herbs, and seasonings in a large bowl. Whisk until completely smooth and creamy. Taste and adjust salt or lemon juice as needed.

Bring it all together:

Add cooked pasta, thawed peas, diced bell pepper, and sliced green onions to the dressing. Toss gently but thoroughly until every piece of pasta is coated.

Add the crispy chicken last:

Gently fold in the cooled chicken pieces right before serving to maintain that essential crunch. If making ahead, store chicken separately and add just before serving.

Save

My brother in law who claims to hate pasta salad went back for thirds at our family reunion. He kept asking what made the dressing so good while picking out all the crispy chicken pieces first. Now he requests it for every football Sunday.

Make It Ahead

Cook and cool the pasta up to two days in advance. Store it in a sealed container with a drizzle of olive oil to prevent sticking. The dressing can be made a day ahead and actually tastes better after the flavors meld. Keep the crispy chicken completely separate and reheat in a 350 degree oven for 10 minutes to restore crunch before tossing everything together.

Customize Your Crunch

Sometimes I add diced cucumber or radishes for extra freshness and texture. Chopped celery works beautifully too if you want more crunch without additional flavors. For a heartier version, crispy cooked bacon pieces or crumbled pepperoni make excellent additions that pair perfectly with the ranch base.

Serving Suggestions

This pasta salad holds up beautifully outdoors and does not spoil quickly like mayonnaise based potato salads. Serve it alongside grilled burgers or sandwiches for a complete meal. I love packing it into individual containers for weekday lunches because it travels so well.

• Extra shredded cheddar or parmesan on top never hurt anyone
• A sprinkle of everything bagel seasoning adds fun flavor bursts
• Keep extra dressing handy in case the pasta absorbs it all

Save

This recipe has become my go to for feeding a crowd without spending my whole day in the kitchen. Hope it brings the same joy to your table as it has to mine.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the dressing and chop vegetables up to a day in advance. Cook the pasta and chicken separately, then combine just before serving to keep the chicken crispy.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The chicken will soften slightly but remains flavorful. Bring to room temperature before serving.

→ Can I bake the chicken instead of frying?

Absolutely. Arrange breaded chicken on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway until golden and cooked through.

→ What pasta shapes work best?

Rotini, penne, or fusilli capture the dressing well with their ridges and curves. Short pasta shapes hold up better than long strands like spaghetti.

→ Can I use rotisserie chicken?

Yes, shred or chop store-bought rotisserie chicken for a quicker version. Skip the breading and frying steps—just toss with the dressing and pasta.

→ Is this gluten-free?

Not as written, but you can use gluten-free pasta and breadcrumbs. Ensure all other ingredients, especially the mayonnaise, are certified gluten-free.