Save My neighbor brought this to a backyard cookout last July, and I watched people go back for thirds. The combination sounded odd at first—crispy chicken in a cold pasta salad—but one bite explained everything. That crunch against the creamy ranch and sweet peas created something I couldn't stop thinking about. I asked for the recipe that night, scribbled on a napkin, and I've been making it ever since.
I made this for a potluck at work, and it was gone before the main course even came out. A coworker who claimed she didn't like pasta salad came back to ask what made it different. I think it's the contrast—the warm, golden chicken against the cold, herbaceous dressing—that catches people off guard. It's hearty enough to satisfy but light enough that you don't feel weighed down afterward. I've started doubling the batch because leftovers never make it past the next day.
Ingredients
- Short pasta (rotini or penne): These shapes hold onto the dressing beautifully, and their ridges trap bits of peas and herbs in every forkful.
- Frozen peas: Thaw them under cool water instead of microwaving so they stay firm and sweet without turning mushy.
- Red bell pepper: Adds a crisp, slightly sweet crunch that balances the richness of the ranch.
- Green onions: Slice them thin for a mild, fresh bite that doesn't overpower the other flavors.
- Chicken breasts: Cut them into uniform pieces so they cook evenly and get crispy all over.
- All-purpose flour: This first coating helps the egg stick and creates a foundation for the panko.
- Eggs: Beat them well so the panko adheres evenly without clumping.
- Panko breadcrumbs: Their flaky texture gives you that light, airy crunch that regular breadcrumbs can't match.
- Garlic powder and paprika: These season the coating from the inside out, so every bite of chicken has flavor.
- Vegetable oil: Use enough to come halfway up the chicken pieces for even frying without soaking them in grease.
- Mayonnaise and sour cream: Together they create a tangy, creamy base that's richer than mayo alone but not too heavy.
- Buttermilk: This thins the dressing just enough to coat the pasta without clumping, and adds a subtle tang.
- Fresh dill and parsley: Chop them fine and add them at the last minute so their brightness doesn't fade.
- Lemon juice: Just a teaspoon wakes up the whole dressing and keeps it from tasting flat.
Instructions
- Cook the pasta:
- Boil it in heavily salted water until just tender, then drain and rinse under cold water to stop the cooking. This keeps the pasta firm and prevents it from absorbing too much dressing later.
- Prep the chicken:
- Slice the breasts into bite-sized pieces, aiming for chunks about the size of a large crouton. Even sizes mean even cooking and consistent crunch.
- Set up your breading station:
- Line up three bowls—flour in the first, beaten eggs in the second, and panko mixed with garlic powder, paprika, salt, and pepper in the third. This assembly line makes coating quick and keeps your hands from getting too messy.
- Bread the chicken:
- Dredge each piece in flour, shake off the excess, dip in egg, then press into the panko mixture. Make sure every side is covered so you get crunch all around.
- Fry the chicken:
- Heat about a half-inch of oil in a skillet over medium-high heat until it shimmers, then fry the chicken in batches for three to four minutes per side. Don't crowd the pan or the temperature will drop and the coating will turn soggy instead of crispy.
- Make the ranch dressing:
- Whisk together the mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until smooth. Taste it and adjust the seasoning—it should be tangy, creamy, and bright.
- Toss the salad:
- In a large bowl, combine the cooled pasta, peas, bell pepper, and green onions with the ranch dressing. Toss everything until evenly coated.
- Add the chicken:
- Fold in the crispy chicken just before serving so it stays crunchy. If you mix it in too early, the coating will soften and lose its texture.
- Serve or chill:
- You can serve it right away while the chicken is still warm, or chill it for thirty minutes if you want a cold salad. Both ways work, depending on the weather and the mood.
Save The first time I brought this to a family picnic, my uncle—who usually skips anything green—asked for the recipe. He said the crispy chicken reminded him of his favorite diner, but with vegetables he actually wanted to eat. That's when I realized this dish bridges the gap between comfort food and something fresh. It's the kind of recipe that makes people lean in and ask what's in it, then go quiet while they eat.
Making It Your Own
I've thrown in chopped celery for extra crunch, crumbled bacon for smokiness, and even diced avocado right before serving. If you're short on time, rotisserie chicken works—just tear it into chunks and skip the breading steps entirely. Some people like to add shredded cheddar or a handful of cherry tomatoes. The base is forgiving enough that you can adjust it to whatever's in your fridge without losing the heart of the dish.
Storing and Serving
Leftovers keep well in the fridge for up to two days, but the chicken will soften as it sits in the dressing. If you know you'll have extras, pack the chicken separately and add it to individual servings as you go. The pasta salad itself actually gets better after a few hours—the flavors meld and the dressing soaks in just enough. I like to let it chill for at least thirty minutes before serving if I have the time.
What to Serve Alongside
This holds its own as a main dish, but it also pairs beautifully with grilled corn, watermelon slices, or a simple green salad. At cookouts, I've served it next to burgers and hot dogs, and it always disappears first. If you're packing it for a picnic, bring it in a cooler with an ice pack—it tastes best cold on a hot day.
- Add a squeeze of fresh lemon juice right before serving to brighten the flavors.
- If the dressing thickens too much in the fridge, thin it with a splash of buttermilk or water.
- Use a slotted spoon to serve so excess dressing stays in the bowl and doesn't pool on the plate.
Save This recipe has become my go-to when I want something that feels special but doesn't require hours in the kitchen. It's proof that a few simple techniques—crispy coating, cold pasta, bright dressing—can turn everyday ingredients into something people remember.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of frying?
Yes, rotisserie chicken is an excellent shortcut. Shred or chop it into bite-sized pieces and skip the breading and frying steps. This reduces preparation time significantly while maintaining great flavor.
- → How do I keep the chicken crispy?
Fold the fried chicken in just before serving rather than mixing it earlier. This prevents the breading from absorbing moisture from the dressing. For a cold salad, you can add it up to 30 minutes before serving if kept separate from the dressing-coated pasta.
- → What pasta shapes work best?
Short pasta like rotini, penne, or fusilli works best because the pieces hold the dressing and ingredients well. Avoid long pasta like spaghetti, which can make the salad harder to mix and eat.
- → Can I make the dressing ahead?
Absolutely. Prepare the ranch dressing up to 24 hours in advance and refrigerate it in an airtight container. The flavors actually develop and improve as it sits. Whisk it again before tossing with the salad.
- → What vegetables can I add or substitute?
Celery adds extra crunch, while cherry tomatoes, cucumbers, or corn work well too. Avoid watery vegetables like raw tomatoes unless you drain them well. Crispy bacon also complements this dish beautifully.
- → Is this suitable for meal prep?
Yes, but store components separately. Keep cooked pasta, vegetables, and dressing in separate containers for up to 3 days. Fry the chicken fresh or use rotisserie chicken. Assemble within 30 minutes of serving to maintain the chicken's crispness.