# What You'll Need:
→ Pasta & Vegetables
01 - 9 oz short pasta (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 - ½ cup all-purpose flour
07 - 2 large eggs
08 - 1 cup panko breadcrumbs
09 - ½ teaspoon garlic powder
10 - ½ teaspoon paprika
11 - ¼ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Vegetable oil for frying
→ Ranch Dressing
14 - ½ cup mayonnaise
15 - ¼ cup sour cream
16 - ¼ cup buttermilk
17 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
18 - 1 tablespoon fresh parsley, chopped
19 - 1 teaspoon garlic powder
20 - 1 teaspoon onion powder
21 - ½ teaspoon salt
22 - ¼ teaspoon black pepper
23 - 1 teaspoon lemon juice
# Steps:
01 - Bring salted water to a boil in a large pot. Add pasta and cook according to package directions. Drain pasta and rinse with cold water. Set aside to cool.
02 - While pasta cooks, slice chicken breasts into bite-sized pieces approximately 1 to 1.5 inches in size.
03 - Arrange three shallow bowls in a row. Place all-purpose flour in the first bowl. Pour beaten eggs into the second bowl. Mix panko breadcrumbs, garlic powder, paprika, salt, and pepper in the third bowl.
04 - Coat each chicken piece in flour, shaking off excess. Dip in beaten egg, then coat thoroughly in panko mixture. Place breaded pieces on a plate.
05 - Heat vegetable oil in a skillet over medium-high heat until shimmering. Working in batches, fry chicken pieces for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Drain cooked chicken on paper towels.
06 - In a large mixing bowl, whisk together mayonnaise, sour cream, and buttermilk until combined. Add dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Whisk until smooth and fully incorporated.
07 - Add cooled pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl with ranch dressing. Toss all ingredients until evenly coated with dressing.
08 - Gently fold in crispy chicken pieces just before serving to preserve crispness and prevent sogginess.
09 - Serve immediately while chicken remains crispy, or refrigerate for 30 minutes for a chilled salad.
