Crispy Chicken Ranch Pasta Salad

Standing at my friend Sarah's backyard picnic table last summer, I watched everyone flock to this massive bowl of pasta salad. I'd been skeptical about the combination until that first bite hit my tongue. The way the crispy chicken held up against the cool, creamy dressing made absolute sense. I've been making it nonstop ever since, tweaking the ratios until every component sings together.

My teenager requested this for her birthday dinner, which speaks volumes about its crowd-pleasing powers. We made three batches that day and still ran out. Now whenever I see panko breadcrumbs on sale, I grab an extra package knowing this dish is in our future.

Ingredients

• 250 g (9 oz) short pasta (rotini or penne): The ridges catch the dressing perfectly and provide plenty of surface area for all the mix-ins
• 150 g (1 cup) frozen peas, thawed: Their sweetness balances the salty chicken and creamy dressing
• 1 small red bell pepper, diced: Adds crunch and a pop of color that makes the whole bowl look inviting
• 2 green onions, sliced: A mild onion flavor that wont overpower the delicate ranch notes
• 2 boneless, skinless chicken breasts: Cut into bite-sized pieces for easy eating
• 60 g (½ cup) all-purpose flour: Creates the first layer of coating that helps the egg and breadcrumbs adhere
• 2 large eggs: The essential binder for the breading process
• 80 g (1 cup) panko breadcrumbs: Japanese-style breadcrumbs that stay incredibly crispy even after mixing with the dressing
• ½ tsp garlic powder, ½ tsp paprika, ¼ tsp salt, ¼ tsp black pepper: Season the breadcrumbs for maximum flavor impact
• Vegetable oil, for frying: Neutral oil that heats evenly and creates a beautiful golden crust
• 120 ml (½ cup) mayonnaise: The rich base that gives the dressing its velvety texture
• 60 ml (¼ cup) sour cream: Adds tang and a slight thickness that helps coat everything evenly
• 60 ml (¼ cup) buttermilk: Thins the dressing just enough while contributing a subtle tang
• 1 tbsp fresh dill, chopped (or 1 tsp dried): The quintessential ranch flavor that makes this dressing unmistakable
• 1 tbsp fresh parsley, chopped: Fresh brightness that cuts through the richness
• 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ¼ tsp black pepper, 1 tsp lemon juice: The perfect seasoning blend that ties everything together

Instructions

Cook the pasta to perfection:

Boil salted water and cook pasta until just tender, then rinse thoroughly with cold water to stop the cooking process and prevent sticking

Prep the chicken for crunch:

Slice chicken breasts into uniform bite-sized pieces so they cook evenly and are easy to eat throughout the salad

Set up your breading station:

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

Coat each piece with care:

Dredge chicken pieces in flour, dip them in the egg mixture, then press firmly into the seasoned panko to ensure a thick, even coating that will stay crispy

Fry until golden:

Heat oil in a skillet over medium-high heat and cook chicken in batches for 3-4 minutes per side until golden brown and cooked through, then drain on paper towels

Whisk up the dressing:

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

Bring it all together:

Combine cooked pasta, peas, bell pepper, and green onions with the dressing and toss until everything is evenly coated

Add the crowning glory:

Gently fold in the crispy chicken just before serving to maintain that irresistible crunch factor

Save

This recipe became our go-to for unexpected guests and planned potlucks alike. Something about seeing all those colors together makes people immediately gravitate toward the bowl. I've learned to always make extra because people inevitably ask for seconds.

Make-Ahead Magic

The dressing actually develops deeper flavor after sitting in the refrigerator for a few hours. I make it the night before and keep it in a sealed jar. The pasta can also be cooked ahead and stored separately, then tossed with dressing just before serving to prevent it from absorbing all the moisture.

The Temperature Game

Serving this at room temperature lets both the warm chicken and chilled pasta shine without either element becoming overwhelming. If serving outdoors, keep the bowl over ice and add the chicken just before eating to maintain that perfect crispy texture.

Customization Station

This base recipe is incredibly forgiving and welcomes all sorts of additions based on what you have available. The crunchy, creamy, fresh formula works with countless combinations.

• Swap the peas for corn kernels or diced cucumber for different texture notes
• Add crumbled bacon or chopped celery for extra layers of crunch
• Use leftover rotisserie chicken for a 15-minute version that still delivers big flavor

Save

Whether it is a summer potluck or a Tuesday night dinner, this pasta salad brings people together. That first crunchy bite followed by cool creaminess is something everyone understands.

Questions & Answers

→ How do I keep the chicken crispy when mixing with the dressing?

Fold the crispy chicken into the dressed pasta and vegetables just before serving. This prevents the chicken from absorbing moisture and losing its crunch. If preparing ahead, store the chicken and salad separately, then combine when ready to eat.

→ Can I use rotisserie chicken instead of frying?

Yes, rotisserie chicken is a convenient shortcut. Simply shred or chop the meat and skip the breading and frying steps entirely. You'll save preparation time while still enjoying the dish. The result will be more tender but less crispy than pan-fried chicken.

→ What's the best way to make the ranch dressing from scratch?

Whisk together mayonnaise, sour cream, and buttermilk as your creamy base. Add fresh dill and parsley, garlic powder, onion powder, salt, pepper, and a squeeze of lemon juice. Whisk until smooth and well combined. For tangier dressing, increase the buttermilk; for richer texture, add more mayonnaise.

→ How long can I store this salad?

Store prepared pasta salad in an airtight container in the refrigerator for up to 3 days. However, keep crispy chicken separate until serving to maintain its texture. If the dressing seems thick after chilling, whisk in a splash of buttermilk or milk to restore creaminess.

→ What vegetables pair well as additions or substitutes?

Crispy bacon, diced celery, cherry tomatoes, diced cucumber, corn, or shredded carrots all complement this salad beautifully. You can also add sliced red onion for sharpness or swap bell pepper colors based on preference. Fresh herbs like chives, cilantro, or basil enhance the flavor profile.

→ Can I make this salad ahead for an event?

Prepare individual components separately: cook and chill the pasta, make the dressing, and prep vegetables up to 1 day ahead. Fry the chicken no more than 2 hours before serving for optimal crispiness. Assemble the salad 30 minutes to 2 hours before serving to allow flavors to meld while keeping chicken crispy.