Save The first time I made this pasta salad, it was for a last-minute summer potluck. I had no plan, just chicken in the fridge and a craving for something creamy and crunchy. My roommate wandered into the kitchen, snagged a piece of the crispy chicken straight from the paper towel, and told me I had stumbled onto something genius. That potluck dish disappeared faster than anything else on the table, and now I get requests for it every time the weather turns warm.
Last summer my sister hosted a backyard birthday and I brought this in a giant turquoise bowl. Her father-in-law, a man who barely touches pasta at parties, went back for thirds. The next day she texted me that her husband had eaten the leftovers cold straight from the container standing in front of the open fridge at midnight. Sometimes the simplest combinations are the ones that stick in peoples memories longest.
Ingredients
- 250 g (9 oz) short pasta (rotini or penne): The curly shapes grab onto that ranch dressing better than smooth noodles, and they hold up beautifully in the fridge
- 150 g (1 cup) frozen peas, thawed: Sweet little pops of freshness that balance the rich creamy dressing
- 1 small red bell pepper, diced: Brings this gorgeous color contrast and a subtle sweetness that plays so nicely with the savory chicken
- 2 green onions, sliced: Their mild onion flavor wont overpower, and they add this lovely fresh bite
- 2 boneless, skinless chicken breasts: Cutting them into bite-sized pieces means more surface area for that crispy coating
- 60 g (½ cup) all-purpose flour: The first layer that helps the egg wash stick to the chicken
- 2 large eggs: Beaten until smooth, they are the glue that holds everything together
- 80 g (1 cup) panko breadcrumbs: Japanese breadcrumbs create this irresistible shatteringly crisp texture that regular crumbs just cant match
- ½ tsp garlic powder: A subtle background note that makes the chicken taste like it came from a restaurant kitchen
- ½ tsp paprika: Adds a gentle warmth and the most beautiful golden color to your coating
- ¼ tsp salt and ¼ tsp black pepper: Just enough to wake up all the other flavors without overwhelming
- Vegetable oil, for frying: You need about half an inch in the pan, enough to let the chicken sizzle and turn golden
- 120 ml (½ cup) mayonnaise: The creamy backbone of the dressing, use real mayo for the best flavor
- 60 ml (¼ cup) sour cream: Adds this slight tang and extra richness that makes the dressing feel special
- 60 ml (¼ cup) buttermilk: Thins the dressing to the perfect pourable consistency while adding a gentle tang
- 1 tbsp fresh dill, chopped (or 1 tsp dried): Dill and ranch are best friends, fresh dill makes everything taste brighter
- 1 tbsp fresh parsley, chopped: Brings a fresh herbal note and pretty green flecks throughout the dressing
- 1 tsp garlic powder: That classic ranch flavor everyone recognizes and loves
- 1 tsp onion powder: Rounds out the savory flavors in the background
- ½ tsp salt and ¼ tsp black pepper: Season the dressing enough so it can stand up to all those pasta and veggies
- 1 tsp lemon juice: A tiny squeeze that cuts through the richness and makes all the flavors pop
Instructions
- Get your pasta going first:
- Drop that pasta into salted boiling water and cook it until its just tender, then drain and rinse it under cold water to stop the cooking and cool it down completely.
- Prep your chicken while the water boils:
- Slice those chicken breasts into bite-sized pieces, about 1 to 2 inches, so they fry up quickly and are easy to eat.
- Set up your breading station:
- Grab three shallow bowls, put flour in the first one, beat those eggs in the second, and mix the panko with garlic powder, paprika, salt, and pepper in the third.
- Coat each piece of chicken:
- Dredge the chicken pieces in flour, shake off the excess, dip them in the egg wash, then press them into the panko mixture until they are evenly coated on all sides.
- Fry until golden and crispy:
- Heat about half an inch of oil in a large skillet over medium-high heat, then fry the chicken in batches for about 3 to 4 minutes per side until they are golden brown and cooked through.
- Whisk up that ranch dressing:
- In a large bowl, whisk together the mayonnaise, sour cream, buttermilk, fresh herbs, garlic powder, onion powder, salt, pepper, and lemon juice until its completely smooth.
- Bring it all together:
- Add the cooled pasta, thawed peas, diced red pepper, and sliced green onions right into the bowl with the dressing and toss everything until its evenly coated.
- The final fold:
- Gently fold in those crispy chicken pieces right before serving, because we want them to stay crunchy and not get soggy from the dressing.
Save My mom started making this for our summer Sunday suppers after she tried mine, and now its become this tradition that signals the start of the season. We set everything out on the patio, and there is something so perfect about the combination of cold creamy pasta and that warm freshly fried chicken.
Making It Ahead
You can absolutely prep most of this recipe in advance, which is why it has become my go-to for busy weekends. Cook and cool the pasta up to two days ahead, whisk together the dressing, chop all your vegetables, and keep everything in separate containers in the fridge. The only thing that needs to happen last minute is frying that chicken, which only takes about 15 minutes anyway.
Customizing Your Salad
I have found so many ways to make this recipe my own over the years. Swap in grilled corn for the peas, add diced cucumber for extra crunch, or throw in some shredded cheddar cheese if you want to go full comfort food. Sometimes I use rotisserie chicken instead of frying my own, and while it is not quite the same texture experience, it is still absolutely delicious and cuts the prep time in half.
Serving Suggestions
This pasta salad shines alongside simple grilled dishes because it is substantial enough to be the main event. I love serving it with grilled corn on the cob, a simple green salad with vinaigrette, or some buttery garlic bread for soaking up any extra dressing.
- Keep a little extra dressing on hand because pasta tends to soak it up as it sits
- Let the salad chill for 30 minutes before serving so the flavors can really get to know each other
- If taking this to a potluck, bring the chicken separately and toss it in right before eating
Save Whether you are feeding a crowd or just treating yourself to something special on a Tuesday night, this pasta salad has this way of making any meal feel like a celebration. Enjoy every crunchy, creamy bite.
Recipe FAQs
- → Can I make this ahead of time?
Yes! Prepare the components separately and store them in airtight containers. Mix everything together within a few hours of serving, adding the chicken just before to maintain its crispness.
- → What pasta works best for this?
Short pasta shapes like rotini, penne, or fusilli work perfectly as they hold the creamy dressing well. Avoid long pasta like spaghetti, which can get tangled and soggy.
- → How do I keep the chicken crispy?
Use panko breadcrumbs for extra crunch and fry until golden. Add the chicken at the very end, just before serving, to prevent it from absorbing moisture from the dressing.
- → Can I use rotisserie chicken instead?
Absolutely! Shred rotisserie chicken and skip the breading and frying steps. Toast it briefly in a hot pan to restore some texture if desired.
- → What vegetables can I add or substitute?
Try adding celery, cucumber, cherry tomatoes, or corn. You can also swap the bell pepper for different colors or add sliced radishes for extra crunch.
- → Is this dish suitable for cold serving?
Yes! Chill for 30 minutes before serving for a refreshing cold salad. The flavors actually deepen as the dish sits, making it perfect for meal prep.