Description

Summer Pasta (Dump-and-Bake!) is a vibrant and flavorful dish that embodies the essence of summer with its fresh ingredients and creamy sauce. This easy, one-pan meal features tender chicken, crunchy zucchini, sweet corn, and juicy cherry tomatoes, making it a perfect option for busy evenings or casual gatherings. With minimal prep time and cleanup, this recipe will quickly become a go-to favorite for family dinners. Customize it with your preferred vegetables to create endless variations, ensuring everyone at the table leaves satisfied.

Ingredients

Scale

1 (16 ounce) package uncooked penne pasta
2 cups cooked, shredded chicken
1 cup halved cherry tomatoes
1 small zucchini (about 1 cup), diced
½ cup corn kernels
¼ cup chopped or torn fresh basil leaves, plus extra for garnish
3 cups chicken broth
1 (22 ounce) jar Alfredo sauce
¼ cup white apple vinegar
¼ cup prepared basil pesto
2 teaspoons Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
½ teaspoon garlic powder
¼ teaspoon onion powder
1 cup shredded Italian cheese blend or shredded mozzarella cheese
Kosher salt and ground black pepper, to taste

Instructions

Preheat your oven to 425°F (220°C) and prepare a 9 x 13-inch baking dish with nonstick cooking spray.
In the baking dish, combine uncooked penne pasta, shredded chicken, halved cherry tomatoes, diced zucchini, corn kernels, and fresh basil.
In a mixing bowl, whisk together chicken broth, Alfredo sauce, apple vinegar, basil pesto, Italian seasoning, crushed red pepper flakes (if using), garlic powder, and onion powder until smooth. Pour over the pasta mixture and stir gently.
Cover with aluminum foil and bake for about 40 minutes.
Check pasta doneness; if al dente, uncover and sprinkle cheese on top. Broil for 1-2 minutes until cheese melts and browns slightly.
Season with salt and pepper as desired before serving.

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

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 3g
Sodium: 570mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 22g
Cholesterol: 60mg

Keywords: Feel free to substitute any vegetables you like or add plant-based alternatives to make it vegetarian. For added flavor depth, consider using different sauces or spices based on your preference.