Pin It Last summer my sister called at 6 pm demanding I bring something to her impromptu backyard gathering. I stared at my half-empty fridge, saw chicken breasts and a bag of pasta, and somehow this chaotic creation became the dish everyone actually remembered.
My brother-in-law hovered over the serving bowl picking out all the chicken pieces first until I caught him red-handed. Now every time we have family gatherings he texts me beforehand asking if that pasta salad is making an appearance.
Ingredients
- Short pasta: Rotini or penne catches the creamy dressing in every curve
- Frozen peas: Thawed completely they add sweet pops of freshness
- Red bell pepper: Brings crunch and color that makes the bowl sing
- Green onions: Mild onion flavor without the harsh bite
- Chicken breasts: Cut into bite-sized pieces they cook through quickly
- All-purpose flour: Helps the egg wash grab onto the chicken
- Eggs: Beaten until loose they create the perfect sticky layer
- Panko breadcrumbs: Lighter than regular crumbs for that restaurant-style crunch
- Garlic powder and paprika: Deep savory flavor in the crispy coating
- Mayonnaise and sour cream: The creamy base that coats every noodle
- Buttermilk: Thins the dressing and adds tang
- Fresh dill and parsley: Bright herbal notes that cut through the richness
- Lemon juice: Just enough acid to wake everything up
Instructions
- Cook the pasta to perfection:
- Boil salted water and cook pasta until tender but still has a slight bite. Rinse under cold water to stop the cooking and prevent sticking.
- Prep the chicken:
- Slice chicken into even bite-sized pieces so they cook at the same rate.
- Set up your breading station:
- Arrange three shallow bowls with flour, beaten eggs, and panko mixed with garlic powder, paprika, salt, and pepper.
- Coat the chicken:
- Dredge each piece in flour shaking off excess, dip in egg, then press into panko until fully coated.
- Fry until golden:
- Heat oil in a skillet over medium-high heat and fry chicken in batches for 3 to 4 minutes per side until deeply golden and cooked through. Drain on paper towels.
- Whisk the dressing:
- Combine mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until smooth.
- Bring it together:
- Toss cooked pasta, peas, bell pepper, and green onions with the dressing until every piece is coated.
- Add the crispy element:
- Gently fold in the chicken pieces right before serving so they stay crunchy.
Pin It My neighbor asked for the recipe after trying it at a block party and now she makes it for every single potluck. Her teenage son who typically survives on chicken nuggets declared this his favorite meal of the entire summer.
Make-Ahead Magic
Cook and refrigerate the pasta up to 2 days ahead. Whisk the dressing and store it separately then toss everything together an hour before serving. Keep the chicken warm and add it as the final step.
Perfecting the Crunch
Oil temperature matters more than you might think. Too cool and the chicken absorbs grease, too hot and the coating burns before the meat cooks through. I keep a thermometer nearby and aim for 350°F.
Serving Suggestions
This pasta salad shines as a main dish but also works beautifully alongside grilled burgers or sandwiches. Serve it slightly chilled rather than ice cold for the best flavor and texture.
- Save some crispy chicken to top the final serving bowl for presentation
- Extra chopped fresh herbs on top make it look effortless
- Lemon wedges on the side let guests add brightness to their portion
Pin It Hope this becomes your go-to for all those moments when you need to feed a crowd and want them to actually remember the meal.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can assemble the salad 30 minutes to 2 hours ahead. However, add the crispy chicken just before serving to keep it crunchy. Store the dressing separately if making more than a few hours in advance.
- → What's the best way to keep the chicken crispy?
Fry the chicken pieces in batches without crowding the pan, which ensures even browning. Drain them on paper towels immediately after frying. Fold them into the salad just before serving rather than mixing in advance.
- → Can I use rotisserie chicken instead?
Absolutely. Rotisserie chicken saves significant time and works well in this salad. Simply shred or chop it into bite-sized pieces and skip the breading and frying steps entirely. The result won't be as crispy, but it's still delicious.
- → How do I make homemade ranch dressing from scratch?
Whisk together mayonnaise, sour cream, and buttermilk as your base. Add fresh or dried dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Mix until smooth. Adjust seasoning and consistency to your preference.
- → What vegetables work well in this salad?
Beyond the suggested peas and red bell pepper, try adding diced celery for extra crunch, sliced cucumber for freshness, or cherry tomatoes for color. Green onions add a nice bite. Avoid overly watery vegetables that could make the salad soggy.
- → Is this salad freezer-friendly?
This salad doesn't freeze well due to the pasta and dressing becoming mushy. However, you can refrigerate leftovers in an airtight container for up to 2 days. The crispy chicken may soften slightly over time.