Crispy Chicken Ranch Pasta Salad

My roommate Sarah walked into the kitchen last summer and caught me standing over the stove, frying chicken nuggets at 11 PM. When I explained I was meal-prepping pasta salad for the week, she looked at me like I was crazy until she tried it the next day. Now she asks me to double the recipe every time.

I brought this to a Fourth of July block party last year, tucked into my grandmother vintage glass bowl with the tiny chip on the rim. The neighbor kids who usually won touch anything with vegetables went back for thirds, and their mom actually texted me for the recipe before we even left.

Ingredients

• Short pasta (250 g): Rotini holds onto dressing beautifully, but penne works too. Don skip rinsing it with cold water or you ll end up with mush.
• Frozen peas (150 g): Thaw them completely and they add sweetness without needing any cooking. Fresh peas work too if it spring.
• Red bell pepper: One small pepper gives those gorgeous red flecks and a crunch that stays crisp even after chilling.
• Green onions: Slice them thin so their mild onion flavor distributes evenly without overwhelming.
• Chicken breasts (2): Cut them into uniform bite-sized pieces before breading. This ensures everything cooks at the same rate.
• All-purpose flour (60 g): The first layer that helps the egg wash stick. Season it with a pinch of salt for flavor.
• Eggs (2 large): Beat them well with a fork until no streaks remain. This is your glue for the panko.
• Panko breadcrumbs (80 g): These Japanese breadcrumbs create the lightest, crunchiest coating imaginable. Regular breadcrumbs just don compare.
• Garlic powder & paprika: Half a teaspoon each gives the chicken that savory, slightly smoky flavor everyone asks about.
• Mayonnaise (120 ml): Real mayo makes the dressing rich. Greek yogurt works if you want to lighten it up.
• Sour cream (60 ml): Adds tang and creaminess that balances the sweetness of the peas.
• Buttermilk (60 ml): The secret to restaurant-style ranch. If you don have any, thin plain yogurt with a little milk.
• Fresh dill & parsley: One tablespoon each of chopped fresh herbs makes the dressing taste homemade. Dried works in a pinch but use one-third the amount.

Instructions

Cook the pasta:

Boil salted water and cook pasta until just tender. Rinse thoroughly under cold water until the pasta feels cool to the touch, then drain well.

Prep the chicken:

Slice chicken breasts into even bite-sized pieces about two centimeters across. Pat them dry with paper towels for better breading adherence.

Set up your breading station:

Arrange three shallow bowls. Place flour in the first, beaten eggs in the second, and mix panko with garlic powder, paprika, salt, and pepper in the third.

Bread the chicken:

Dredge each piece in flour, shaking off excess. Dip in egg, letting excess drip off, then press firmly into panko to coat completely.

Fry until golden:

Heat two centimeters of oil in a skillet over medium-high heat. Fry chicken in batches for three to four minutes per side until deep golden brown and crispy.

Make the ranch dressing:

Whisk mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until completely smooth.

Combine everything:

Toss cooked pasta, peas, bell pepper, and green onions with the dressing until evenly coated. Fold in crispy chicken right before serving to preserve that crunch.

Bookmark

Last week my niece called me at midnight, frantic because she d promised to bring a dish to her office potluck the next morning. I talked her through this recipe over the phone, and she texted me a picture of an empty bowl by 2 PM with three coworkers asking for the recipe.

Make It Your Way

Once you master the basic formula, this salad becomes a canvas for whatever you have on hand. I ve made it with diced cucumbers in summer, added shredded carrots in fall, and even tossed in frozen corn when my CSA box overflowed.

The Shortcuts I Actually Use

Sometimes life gets busy and that s when store-bought rotisserie chicken becomes your best friend. Skip the frying entirely, shred the chicken, and you ll have dinner ready in fifteen minutes. No one will judge you, I promise.

Serving It Up

This pasta salad travels beautifully to picnics and potlucks, but it s equally good for a quick weeknight dinner. I like to serve it with a simple green salad and some crusty bread to make it feel complete.

• Pack the chicken separately if transporting, then toss it in right before eating
• Keep a jar of extra dressing in the fridge because pasta soaks it up overnight
• Leftovers make the most satisfying lunch straight from the container

Bookmark

There s something deeply satisfying about a dish that makes people slow down and really enjoy their food. This pasta salad has become my go-to for moments when I want to feed people something that feels like a hug.

Recipe Questions

→ Can I make this ahead of time?

Yes, you can prepare the components up to 24 hours in advance. Store the pasta, vegetables, chicken, and dressing separately in the refrigerator. Toss everything together just before serving to maintain the crispy texture of the chicken.

→ What type of pasta works best?

Short pasta shapes like rotini, penne, or fusilli work wonderfully because they hold the dressing well and mix evenly with the other ingredients. The curves and ridges help capture the creamy ranch dressing.

→ Can I use store-bought ranch dressing?

Absolutely! Store-bought ranch dressing works perfectly fine as a time-saver. However, the homemade version offers fresh herb flavors and allows you to adjust the seasonings to your taste preferences.

→ How do I keep the chicken crispy?

Fry the chicken until golden brown and drain on paper towels to remove excess oil. Add the chicken to the salad just before serving rather than mixing it in advance. If meal prepping, store the chicken separately and add it when ready to eat.

→ Can I bake the chicken instead of frying?

Yes, arrange the breaded chicken pieces on a baking sheet lined with parchment paper. Spray lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and cooked through.

→ What vegetables can I add or substitute?

Try adding diced cucumber, cherry tomatoes, shredded carrots, or chopped celery for extra crunch. You can also swap the red bell pepper for yellow or orange varieties, or use frozen corn instead of peas.