Crispy Chicken Ranch Pasta Salad (Printable Version)

Tender pasta, crispy chicken bites, and fresh peas tossed in creamy ranch dressing. A refreshing, easy-to-make American classic.

# Needed Ingredients:

→ Pasta & Vegetables

01 - 9 oz short pasta such as 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 - 1/2 cup all-purpose flour
07 - 2 large eggs
08 - 1 cup panko breadcrumbs
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon paprika
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - vegetable oil for frying

→ Ranch Dressing

14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/4 cup buttermilk
17 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
18 - 1 tablespoon fresh parsley, chopped
19 - 1 teaspoon garlic powder
20 - 1 teaspoon onion powder
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
23 - 1 teaspoon lemon juice

# Steps:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain thoroughly, rinse with cold water, and set aside.
02 - While pasta cooks, slice chicken breasts into bite-sized pieces approximately 1.5 inches in length.
03 - Arrange three shallow bowls in sequence: place all-purpose flour in the first bowl, beaten eggs in the second bowl, and combine panko breadcrumbs with garlic powder, paprika, salt, and black pepper in the third bowl.
04 - Dredge each chicken piece in flour to coat lightly, dip into beaten egg, then roll in the panko mixture, pressing gently to ensure even coating.
05 - Heat vegetable oil in a skillet over medium-high heat. Working in batches to avoid crowding, fry chicken pieces for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
06 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, salt, black pepper, and lemon juice until smooth and fully combined.
07 - Add cooked pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl with ranch dressing. Toss all components gently until evenly coated.
08 - Fold crispy chicken pieces into the salad just before serving to maintain optimal texture and crunchiness.
09 - Serve immediately at room temperature, or refrigerate for 30 minutes to 1 hour for a chilled salad.

# Expert Advice:

01 -
  • The contrast between warm crispy chicken and chilled creamy pasta creates this incredible texture party in your mouth
  • It travels beautifully to potlucks and actually tastes better after the flavors hang out together for a while
  • The homemade ranch dressing puts those bottled versions to absolute shame
02 -
  • The chicken absolutely must cool slightly before folding it into the salad or it'll steam itself soggy in that creamy dressing
  • Overcrowding the pan while frying is the fastest way to end up with sad, soggy chicken instead of crispy perfection
  • That lemon juice in the dressing might seem optional but it's the secret ingredient that makes every flavor pop
03 -
  • If you're short on time, rotisserie chicken works in a pinch though you'll miss that incredible crunch factor
  • Let the dressed pasta sit for at least 15 minutes before serving so the flavors really meld together
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