Summer Pasta (Dump-and-Bake!)

4.96 from 21 votes

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!

Course Dinner

Cuisine American, Italian

Keyword pasta with zucchini, summer pasta, summer pasta bake

Prep Time 10

Cook Time 42

Total Time 52

Servings people

Calories 501kcal

Author Blair Lonergan

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

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.
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.
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.
Sprinkle the cheese over the top.
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.

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.