Summer Pasta (Dump-and-Bake!)

Ingredients

• 1 lb Penne Pasta (Uncooked (16 ounces), classic or gluten-free penne pasta. Do not use cooked pasta. Different pasta shapes may require adjusted baking times.)
• 2 cups Cooked Chicken (Shredded, cooked chicken. A store-bought rotisserie chicken is a convenient option to save time.)
• 1 cup Cherry Tomatoes (Halved. Grape tomatoes also work. Canned diced tomatoes can be substituted (drained).)
• 1 cup Zucchini (Small zucchini, diced (about 1 cup))
• ½ cup Corn Kernels (Fresh, frozen (thawed), or canned (drained).)
• ¼ cup Fresh Basil (Chopped or torn, plus extra for garnish.)
• 3 cups Chicken Broth (Low-sodium is recommended but not required. Chicken stock also works well.)
• 2 ½ cups Alfredo Sauce (Approximately one 22-ounce jar or 1 ½ 15-ounce jars. Homemade Alfredo is acceptable.)
• ¼ cup Dry White Wine (Optional - can be substituted with extra broth or water.)
• ¼ cup Basil Pesto (Prepared basil pesto, either store-bought or homemade.)
• 2 teaspoons Italian Seasoning (Dried Italian seasoning blend.)
• ½ teaspoon Crushed Red Pepper Flakes (Optional, adjust to taste or omit for less spice.)
• ½ teaspoon Garlic Powder
• ¼ teaspoon Onion Powder
• 1 cup Shredded Italian Cheese Blend ((about 4 ounces) or shredded mozzarella cheese. Other cheeses such as Monterey Jack, Colby, or Gruyere can also be used)
• to taste Kosher Salt
• to taste Ground Black Pepper

Instructions

1. Preheat oven to 425°F (220°C). Grease a 9x13 inch baking dish with nonstick cooking spray.
2. In the prepared baking dish, combine the uncooked penne pasta, cooked shredded chicken, halved cherry tomatoes, diced zucchini, corn kernels, and chopped basil. Toss gently to combine these ingredients evenly.
3. In a large bowl, whisk together the chicken broth, Alfredo sauce, white wine (if using), basil pesto, Italian seasoning, red pepper flakes (if using), garlic powder, and onion powder. Ensure the ingredients are fully incorporated. Season with salt and pepper, to taste.
4. Pour the sauce mixture over the pasta and vegetable mixture in the baking dish. Stir gently to ensure that all ingredients are evenly distributed in the pan and coated with the sauce. Lightly press down to ensure the pasta is mostly submerged in the liquid.
5. Cover the baking dish tightly with aluminum foil.
6. Bake in the preheated oven for 40 minutes. Baking time may vary based on the baking dish material.
7. Remove the foil and gently stir with a fork. Check the pasta for doneness. It should be al dente — tender but still firm to the bite. If the pasta is still too hard, cover the dish again and return it to the oven for another 5-10 minutes, checking periodically until done. Cover the dish and bake for longer if needed.
8. Sprinkle the shredded cheese evenly over the top of the casserole.
9. Place the dish uncovered under the broiler for 1-2 minutes, or until the cheese is melted, bubbly, and starting to brown. Watch closely, as the cheese can burn quickly under the broiler.
10. Remove from the oven and let rest for a few minutes before serving.
11. Taste and adjust seasoning with additional salt and pepper as desired. Garnish with fresh basil or grated Parmesan cheese, if desired. Serve hot in individual bowls.