Crispy Chicken Ranch Pasta Salad (Printable)

Tender pasta with crispy chicken, sweet peas, and creamy ranch dressing. Ideal for picnics and potlucks.

# What you'll need:

→ Pasta & Vegetables

01 - 9 oz short pasta (rotini or penne)
02 - 1 cup frozen peas, thawed
03 - 1 small red bell pepper, diced
04 - 2 green onions, sliced

→ Crispy Chicken

05 - 2 boneless, skinless chicken breasts
06 - ½ cup all-purpose flour
07 - 2 large eggs
08 - 1 cup panko breadcrumbs
09 - ½ teaspoon garlic powder
10 - ½ teaspoon paprika
11 - ¼ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Vegetable oil for frying

→ Ranch Dressing

14 - ½ cup mayonnaise
15 - ¼ cup sour cream
16 - ¼ cup buttermilk
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon fresh parsley, chopped
19 - 1 teaspoon garlic powder
20 - 1 teaspoon onion powder
21 - ½ teaspoon salt
22 - ¼ teaspoon black pepper
23 - 1 teaspoon lemon juice

# How to make it:

01 - Bring a large pot of salted water to boil. Add short pasta and cook according to package directions until al dente. Drain thoroughly, rinse under cold water, and transfer to a large mixing bowl.
02 - While pasta cooks, slice chicken breasts into bite-sized pieces approximately 1-1.5 inches.
03 - Arrange three shallow bowls in sequence. Fill the first with all-purpose flour. Beat eggs in the second bowl. Combine panko breadcrumbs, garlic powder, paprika, salt, and pepper in the third bowl.
04 - Coat each chicken piece in flour, shake off excess, dip in beaten egg, then roll in seasoned panko mixture until fully coated.
05 - Heat vegetable oil in a skillet over medium-high heat until shimmering. Working in batches to avoid crowding, fry chicken pieces for 3-4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
06 - In a separate mixing bowl, whisk together mayonnaise, sour cream, buttermilk, fresh dill, fresh parsley, garlic powder, onion powder, salt, black pepper, and lemon juice until smooth and well combined.
07 - Add cooled pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl containing ranch dressing. Toss gently until all components are evenly coated.
08 - Fold in crispy chicken pieces gently just before serving to preserve crispness and texture.
09 - Serve immediately while warm, or refrigerate for 30 minutes for a chilled salad. Adjust seasoning as needed.

# Expert suggestions:

01 -
  • The crispy chicken stays crunchy even after mixing, giving every bite texture that most pasta salads lack.
  • It works as a full meal or a side dish, and it tastes even better after sitting in the fridge for an hour.
  • You can prep everything ahead and toss it together right before serving, making it stress-free for gatherings.
  • The homemade ranch dressing is brighter and tangier than anything from a bottle, and it clings perfectly to every piece of pasta.
02 -
  • Don't skip rinsing the pasta—it removes the starch that would otherwise make the salad gummy and clumpy.
  • Keep the fried chicken on a wire rack instead of paper towels so the bottom stays crispy and doesn't steam.
  • If you're making this ahead, store the chicken separately and toss it in right before serving to preserve the crunch.
  • Taste the dressing before mixing—it should be bold enough to stand up to the pasta and vegetables.
03 -
  • Season the pasta water generously—it's your only chance to flavor the noodles from the inside.
  • Press the panko onto the chicken firmly so it doesn't fall off in the oil.
  • Let the fried chicken rest for a minute before adding it to the salad so the coating sets and stays intact.
  • If you're doubling the recipe, fry the chicken in smaller batches to keep the oil temperature steady.
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