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5.0 from 66 votes

Summer Pasta (Dump-and-Bake!)

This dump-and-bake summer pasta with corn, zucchini, tomatoes, and chicken is a quick, flavorful, and easy meal that the whole family will love!

Prep Time
10 mins
Cook Time
10 mins
Total Time
52 mins
Servings: 8 people
Calories: 501 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

  • 1 (16 ounce) package uncooked penne pasta
  • 2 cups cooked, shredded chicken (such as the meat from a store-bought rotisserie chicken)
  • 1 cup halved cherry tomatoes (can substitute with a can of drained diced tomatoes)
  • 1 small zucchini (about 1 cup), diced
  • ½ cup corn kernels (fresh, canned, or frozen and thawed is fine)
  • ¼ cup chopped or torn fresh basil leaves, plus extra for garnish
  • 3 cups chicken broth
  • 1 (22 ounce) jar Alfredo sauce  (or 1 ½ 15-ounce jars) (approximately 2 ½ cups total)
  • ¼ cup white wine (or sub with extra broth or water)
  • ¼ cup prepared basil pesto
  • 2 teaspoons Italian seasoning
  • ½ teaspoon crushed red pepper flakes (use less or omit entirely if you don't like it spicy)
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 cup (about 4 ounces) shredded Italian cheese blend or shredded mozzarella cheese
  • Kosher salt and ground black pepper, to taste

Instructions

    Cup of Yum
  1. Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, combine the uncooked pasta, chicken, tomatoes, zucchini, corn, and basil.
  2. In a large bowl, whisk together chicken broth, Alfredo sauce, wine, pesto, Italian seasoning, red pepper flakes, garlic powder, and onion powder. Pour over the pasta mixture in the dish and stir so that all of the ingredients are evenly distributed. Cover the dish tightly with aluminum foil and bake for 40 minutes.
  3. Uncover; stir gently with a fork. At this point you should check the pasta to make sure that it is al dente (tender but with a firm bite). If it’s still too hard, cover the dish and return it to the oven until the pasta is al dente. Then move on to the next step.
  4. Sprinkle the cheese over the top.
  5. Place the dish under the broiler (uncovered) for 1-2 minutes, just until the cheese melts and starts to get crispy on top. Watch the dish the entire time since the food can burn quickly under the broiler. Taste and season with salt and pepper, if desired. Garnish with additional chopped fresh basil or other herbs and/or Parmesan cheese; serve.

Notes

  • The new and improved version of this recipe was updated in May, 2024. If you're looking for the older version from 2017, you'll find it below:
  •  
  • 2 cups diced, cooked chicken
  • 1 cup halved grape tomatoes (can substitute with a can of undrained diced tomatoes)
  • 1 small zucchini (about 1 cup), diced
  • ½ cup corn kernels (fresh, canned, or frozen is fine)
  • 12 ounces (about 3 cups uncooked) uncooked penne pasta
  • 3 ½ cups low-sodium chicken broth
  • 8 ounces (about 2 cups) shredded mozzarella cheese, divided
  • ½ cup chopped or torn fresh basil leaves, divided
  • 2 teaspoons minced garlic
  • ½ teaspoon salt
  • Preheat oven to 425 degrees F.  Spray a 9 x 13-inch baking dish with cooking spray.
  • In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, zucchini, corn, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.
  • Cover the dish tightly with foil and bake for 40 minutes.
  • Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  • Sprinkle remaining ½ cup of mozzarella over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
  • Garnish with remaining basil leaves just before serving.

Nutrition Information

Serving 1/8th of the recipe Calories 501kcal (25%) Carbohydrates 50g (17%) Protein 26g (52%) Fat 20g (31%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 4g Cholesterol 92mg (31%) Sodium 1066mg (44%) Potassium 355mg (10%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 405IU (8%) Vitamin C 7mg (8%) Calcium 157mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 501

% Daily Value*

Serving 1/8th of the recipe
Calories 501kcal 25%
Carbohydrates 50g 17%
Protein 26g 52%
Fat 20g 31%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 4g 20%
Cholesterol 92mg 31%
Sodium 1066mg 44%
Potassium 355mg 8%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 405IU 8%
Vitamin C 7mg 8%
Calcium 157mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.