Description

Dive into the flavors of summer with this delightful Summer Pasta (Dump-and-Bake!), a hassle-free dish that brings together fresh ingredients and tender chicken for a satisfying meal. Perfect for warm days, this recipe showcases vibrant zucchini, sweet corn, and juicy tomatoes enveloped in a creamy Alfredo sauce. With just one baking dish to clean, it’s an ideal choice for busy weeknights or casual gatherings. Your family will love the rich flavors and simple preparation—just combine the ingredients, pop it in the oven, and enjoy!

Ingredients

Scale

16 ounces uncooked penne pasta
2 cups cooked shredded chicken
1 cup cherry tomatoes, halved
1 small zucchini, diced
½ cup corn kernels
3 cups chicken broth
22 ounces Alfredo sauce
¼ cup white apple vinegar
1 cup shredded Italian cheese blend

Instructions

Preheat your oven to 425°F (220°C) and spray a 9 x 13-inch baking dish with nonstick cooking spray.
In the prepared dish, combine uncooked penne pasta, shredded chicken, halved cherry tomatoes, diced zucchini, corn kernels, and torn basil leaves.
In a large mixing bowl, whisk together chicken broth, Alfredo sauce, apple vinegar, basil pesto, Italian seasoning, crushed red pepper flakes, garlic powder, and onion powder. Pour over the pasta mixture and gently stir to coat.
Cover with aluminum foil and bake for about 40 minutes. Remove the foil and check if pasta is al dente; if not done, cover again until tender.
Sprinkle cheese on top and broil for 1-2 minutes until melted.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1/6 of recipe (approximately 355g)
Calories: 450
Sugar: 6g
Sodium: 820mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 4g
Protein: 28g
Cholesterol: 55mg

Keywords: Customize by adding seasonal vegetables or different proteins like turkey or beef. For vegetarian options, omit chicken and add chickpeas or more vegetables. Keep an eye on your broiling to prevent burning.