Pin to board The first time I brought this pasta salad to a neighborhood potluck, my friend Sarah literally hunted me down three days later for the recipe. She said her husband kept talking about the crispy chicken pieces and how they stayed crunchy even in the creamy dressing. I felt like I'd unlocked some secret kitchen magic that weekend.
Last summer I made double batches for my daughter's birthday party, and watching the kids go crazy for those golden chicken chunks tucked between pasta curls made all the frying splatter totally worth it. Something magical happens when comfort food meets picnic vibes.
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Ingredients
- Short pasta (rotini or penne): Those curves and ridges catch every drop of ranch dressing and hold onto the peas perfectly
- Frozen peas: Thawed completely so they stay sweet and bright without making the salad watery
- Red bell pepper: Adds this gorgeous pop of color and a subtle sweetness that balances the rich chicken
- Green onions: Their mild bite cuts through all that creamy goodness
- Chicken breasts: Cut into uniform bite sized pieces so everything cooks evenly and fits on your fork
- All purpose flour: The first crucial layer for getting that coating to stick
- Eggs: Beat them well so your breading stays put through the frying process
- Panko breadcrumbs: Game changer for extra crunch compared to regular breadcrumbs
- Garlic powder and paprika: This combo gives the chicken a little kick and beautiful golden color
- Mayonnaise and sour cream: The ultimate creamy base that coats every pasta piece without being too heavy
- Buttermilk: Thins the dressing just right and adds this lovely tang you cannot get from regular milk
- Fresh dill and parsley: These herbs make the ranch taste like it came from a restaurant kitchen
- Lemon juice: Brightens up the whole dressing so it never feels too rich
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Instructions
- Cook the pasta to perfection:
- Boil those pasta curls in generously salted water until they are just tender, then give them a thorough cold rinse to stop the cooking and keep them from clumping together
- Prep your chicken pieces:
- Slice the chicken into uniform bite sized chunks so they all cook at the same rate and are easy to eat
- Set up your breading station:
- Arrange three shallow bowls with flour in the first, beaten eggs in the second, and panko mixed with your spices in the third for easy dipping
- Coat the chicken thoroughly:
- Press each piece into flour, shake off excess, dip in egg, then really press into the panko mixture for maximum crunch
- Fry until golden brown:
- Heat oil until it shimmers and fry chicken in batches so the pan does not get crowded, about 3 to 4 minutes per side until beautifully crispy
- Whisk up the ranch dressing:
- Combine all dressing ingredients in a large bowl and whisk until completely smooth and silky
- Combine everything with care:
- Add pasta and veggies to the dressing first, toss gently to coat every piece, then fold in the chicken right before serving to keep it crisp
Pin to board This recipe has saved me so many times when I need to feed a crowd but want something that feels special. People always remember the crispy chicken in a pasta salad because it is so unexpected.
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Make Ahead Magic
You can prep everything the day before and just keep the fried chicken separate in the fridge. Toss the pasta with dressing and vegetables, then fry the chicken fresh right before serving for that perfect crunch.
Temperature Trick
Serve this slightly chilled rather than ice cold because the flavors pop more and the chicken stays crisper. About 30 minutes in the fridge after assembling is the sweet spot.
Customization Ideas
Sometimes I swap the peas for corn kernels or add chopped cucumber for extra freshness. The base formula works with so many vegetables depending on what is in season or what my family is currently loving.
- Add crumbled bacon for a smoky twist that pairs perfectly with ranch
- Throw in shredded cheddar cheese if you want even more richness
- Diced avocado works beautifully if you are serving immediately
Pin to board There is something so satisfying about biting into that first piece of crispy chicken surrounded by cool creamy pasta. This salad has become my go to for any gathering that needs food people will actually get excited about.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, you can prepare the components ahead. Cook pasta and prepare dressing up to 24 hours in advance. For best texture, fry chicken just before serving to maintain crispiness, or use store-bought crispy chicken strips.
- → What pasta shapes work best?
Rotini and penne are ideal because their shapes hold dressing well and provide good texture contrast with the crispy chicken. Farfalle or macaroni also work well in this dish.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Note that the chicken will lose its crispiness over time. If possible, store chicken separately and add just before serving.
- → Can I use rotisserie chicken instead?
Absolutely. Using shredded rotisserie chicken creates a quicker version without the frying steps. It's a great shortcut that still delivers delicious flavor and protein.
- → Is this suitable for outdoor events?
Perfect for picnics and potlucks. The dish travels well and can be served chilled. Keep it refrigerated until serving time and avoid leaving out for more than 2 hours in warm weather.
- → Can I make it lighter?
Substitute Greek yogurt for sour cream, use low-fat mayonnaise, or bake the chicken instead of frying. Adding more vegetables like cucumber or cherry tomatoes increases volume without extra calories.
