Crispy Chicken Ranch Pasta Salad

The summer I moved into my first apartment with barely any kitchen equipment, I discovered that pasta salads could be actual meals instead of just sad side dishes. My neighbor brought over a version of this crispy chicken ranch creation after I complained about eating toast for dinner three nights in a row. One bite of those golden chicken nuggets nestled between creamy-coated rotini changed everything I thought about potluck food.

Last July I made this for a friends rooftop birthday party. The chicken stayed surprisingly crispy even after traveling across town in a cooler. People kept asking what restaurant Id ordered it from, which I consider the ultimate compliment. Now it is my go to whenever I need something that feels fancy but actually comes together in under an hour.

Ingredients

• 250 g (9 oz) short pasta (rotini or penne): The spiral shape catches all that creamy ranch dressing in every crevice, and these sturdy varieties hold up beautifully without getting mushy
• 150 g (1 cup) frozen peas, thawed: Sweet little pops of freshness that balance the richness of the fried chicken and creamy dressing
• 1 small red bell pepper, diced: Adds a gorgeous color contrast and a subtle crunch that plays nicely with the crispy chicken
• 2 green onions, sliced: A mild onion kick that brightens everything without overwhelming the other flavors
• 2 boneless, skinless chicken breasts: Cutting these into bite sized pieces creates more surface area for that irresistible crispy coating
• 60 g (½ cup) all-purpose flour: The first layer of the coating process that helps the egg wash adhere properly
• 2 large eggs: Beaten until pale yellow to create the perfect sticky bridge between flour and breadcrumbs
• 80 g (1 cup) panko breadcrumbs: These Japanese style crumbs create an extra light and crispy texture that regular breadcrumbs just cannot match
• ½ tsp garlic powder: Distributes garlic flavor evenly throughout the coating without any burnt bits
• ½ tsp paprika: Adds a subtle smoky note and gives the chicken that beautiful golden red color
• ¼ tsp salt and ¼ tsp black pepper: Simple seasoning that enhances all the other flavors without overwhelming
• Vegetable oil, for frying: Needs to be about ½ inch deep in your skillet and heated until shimmering
• 120 ml (½ cup) mayonnaise: The creamy base that gives the dressing body and richness
• 60 ml (¼ cup) sour cream: Adds a slight tang that cuts through the mayonnaise and keeps the dressing from feeling too heavy
• 60 ml (¼ cup) buttermilk: Thins the dressing to perfect consistency while adding a gentle tang
• 1 tbsp fresh dill, chopped (or 1 tsp dried): That unmistakable fresh flavor that makes homemade ranch superior to anything from a bottle
• 1 tbsp fresh parsley, chopped: Brings a fresh herbal brightness and beautiful green flecks to the dressing
• 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and ¼ tsp black pepper: The classic ranch seasoning blend that makes it taste like the real deal
• 1 tsp lemon juice: Just enough acidity to brighten all the flavors and keep the dressing from feeling too rich

Instructions

Cook the pasta to perfect texture:

Boil salted water and cook pasta according to package directions, then drain and rinse under cold water to stop cooking and cool it down for the salad

Prep your chicken into bite sized pieces:

Slice chicken breasts into uniform 1 inch chunks so they cook evenly and create perfect forkfuls when combined with the pasta

Set up your coating station:

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

Coat each piece methodically:

Dredge chicken in flour, shake off excess, dip into egg, then press firmly into panko mixture to ensure an even coating that will not fall off during frying

Fry until perfectly golden:

Heat ½ inch oil until shimmering and fry chicken in batches for 3 to 4 minutes per side until deep golden brown and cooked through

Create the creamy ranch dressing:

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

Combine pasta and vegetables:

Toss cooled pasta with thawed peas, diced bell pepper and sliced green onions in a large bowl, then pour over dressing and mix until everything is evenly coated

Add the crispy chicken at the right moment:

Gently fold in fried chicken just before serving to maintain that crunch, or chill everything for 30 minutes if you prefer it cold

Save

My teenage brother who claims to hate salad went back for thirds of this at a family barbecue. Watching him stab around to get maximum chicken to pasta ratio in each bite was honestly the highlight of my summer. It has become his most requested birthday meal ever since.

Making It Ahead

You can cook the chicken and make the dressing up to 24 hours in advance, but keep them separate. Store the fried chicken on a wire rack in the fridge uncovered so the coating does not get soggy. The dressing actually gets better after a few hours in the refrigerator as the flavors meld together.

Customization Ideas

Sometimes I swap the peas for thawed corn kernels when I want a sweeter profile, or add diced cucumber for extra freshness. The beauty of this base recipe is how well it plays with other classic salad additions while still letting the crispy chicken shine as the star.

Serving Suggestions

This works beautifully as a standalone meal but also pairs wonderfully with grilled corn on the cob or simple roasted vegetables. I have served it both cold straight from the refrigerator and at room temperature, and both ways are absolutely delicious.

• Let the salad sit for 15 minutes after tossing if you prefer the flavors to marry together
• Sprinkle extra fresh herbs on top right before serving for a pop of color
• Keep any leftover chicken stored separately if you know you will have leftovers

Save

There is something deeply satisfying about cutting into that first piece of crispy chicken and hearing the crunch. Hope this becomes a staple in your rotation just like it has in mine.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

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

→ What pasta shapes work best for this salad?

Short pasta shapes with ridges or pockets hold the dressing exceptionally well. Rotini, penne, fusilli, or farfalle are excellent choices. These shapes capture the creamy ranch dressing and mix evenly with the chicken and vegetables.

→ Can I bake the chicken instead of frying?

Absolutely. Arrange the breaded chicken pieces on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and cooked through. The texture will be slightly less crispy but still delicious.

→ How do I store leftovers?

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Note that the chicken may lose some of its crispiness over time. For best results, keep any extra chicken separate and add it freshly crisped when enjoying leftovers.

→ Can I make this lighter?

Yes. Use Greek yogurt instead of mayonnaise in the dressing, reduce the amount of pasta, or add more vegetables like cucumber, cherry tomatoes, or celery. You can also grill or bake the chicken instead of frying to reduce oil content.

→ What can I serve with this pasta salad?

This hearty salad works well as a standalone meal for lunch or dinner. For a spread, pair it with garlic bread, a simple green salad, or fresh fruit. It's also excellent alongside grilled vegetables or soup for a more substantial dinner.