Buffalo Chicken Pasta Salad with Ranch Dressing
This Buffalo Chicken Pasta Salad combines tender rotini with a creamy ranch dressing infused with fresh herbs and a tangy vinegar kick. Crispy panfried chicken breasts, coated in a crunchy cornflake-and-flour crust, are tossed in spicy buffalo sauce and paired with the cool, herbaceous pasta. The dish balances heat from the buffalo sauce with cooling ranch creaminess, creating a satisfying main course that works year-round. Perfect for weeknight dinners, lunch prep, or casual gatherings, this recipe reimagines the classic Buffalo wing flavor in pasta form. The cornflake coating adds unexpected texture and crunch that sets it apart from traditional breaded chicken, while homemade ranch—made fresh in minutes—ensures bold flavor throughout.
Ingredients
- 21 cups water
- salt, to taste
- 1 lb rotini pasta
- 1 cup sour cream
- 2 tbsp chives, dried
- 2 tbsp garlic powder
- 1 tbsp onion powder
- ½ cup parsley
- ½ tbsp white vinegar
- ¼ cup mayonnaise, low-fat
- 2 chicken breasts, cut into strips
- 2 eggs, beaten
- 1 tbsp salt
- 1 tbsp black pepper
- ½ cup wheat flour, for breading
- ½ cup cornflakes, ground, for breading
- vegetable oil, for frying
- 2 cup buffalo saucesriracha mixed with vinegar2:1condiment
milder, less tangy; adjust heat to taste
- ½ cup butter, melted
- Parmesan cheese, grated, for serving
- parsley, finely chopped, for serving
Instructions
- 1
Boil water in a pot and add salt. Once boiling, add rotini pasta and cook according to package directions. Drain, cool, and set aside.
- 2
Blend sour cream, dried chives, garlic powder, onion powder, parsley, white vinegar, and low-fat mayonnaise in a food processor until semi-thick. Season with salt and pepper. Mix with cooked pasta and set aside.
- 3
In a bowl, lightly beat eggs with salt and pepper. In another bowl, combine flour and ground cornflakes. Coat chicken by dipping in egg mixture, then flour-cornflake mixture.
- 4
Fry breaded chicken in hot vegetable oil until cooked through and crispy outside. Drain on paper towels.
- 5
In a bowl, combine buffalo sauce with melted butter. Coat cooked chicken with buffalo mixture.
- 6
Serve pasta topped with buffalo chicken. Garnish with grated Parmesan and chopped parsley.
Tips
Cool pasta immediately after draining to prevent it from absorbing excess ranch dressing and becoming mushy. This keeps the final dish fresh and allows the dressing to coat evenly without the pasta becoming soggy or clumpy.
Use an instant-read thermometer to confirm chicken reaches 165F (74C) internal temperature. The cornflake coating browns quickly but exterior crispness doesn't guarantee doneness inside, preventing undercooked poultry.
Make ranch dressing up to two days ahead and refrigerate. Toss pasta with dressing just before serving to prevent sogginess, or dress and serve immediately if eating same day.
Good to Know
Refrigerate in airtight container up to 3 days. Store chicken and ranch-dressed pasta separately if making ahead; combine just before serving to prevent sogginess.
Prepare ranch dressing and cook pasta up to 2 days ahead. Bread and fry chicken up to 1 day ahead; reheat at 350F for 5 minutes. Buffalo glaze best made fresh or warmed gently before serving.
Serve chilled or at room temperature. Pairs well with celery sticks, carrot sticks, blue cheese dip, or a crisp green salad. Enjoy with cold beer or iced tea.
Common Mistakes
Do not skip cooling pasta immediately after draining to avoid a starchy, clumpy final dish.
Do not overcrowd the pan when frying chicken to avoid steaming instead of crisping the coating.
Do not dress pasta too far in advance to avoid sogginess; combine components just before serving.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
milder, less tangy; adjust heat to taste
FAQ
Can I make this ahead for meal prep?
Yes. Cook pasta and make ranch dressing 2 days ahead. Fry chicken 1 day ahead and refrigerate. Combine pasta with dressing and chicken just before eating to prevent sogginess. Store each component separately in airtight containers.
Can I use rotisserie chicken instead of frying?
Yes. Shred or dice rotisserie chicken, toss with buffalo-butter glaze, and warm through. You'll lose the crispy-breaded texture, so consider panfrying shredded meat briefly in a skillet with the glaze for added crunch.
What if I don't have cornflakes for breading?
Substitute crushed panko breadcrumbs for a lighter, less sweet crunch, or use crushed crackers, tortilla chips, or seasoned breadcrumbs. Adjust seasoning in the breading mixture to compensate for any flavor changes.