This creamy chicken summer pasta bake combines tender penne, sweet corn, zucchini, and tomatoes in a rich Alfredo-pesto sauce. It’s the ultimate one-dish summer comfort meal.
Made with pantry staples and rotisserie chicken, this dump-and-bake dinner is ideal for busy weeknights or easy entertaining—all with minimal prep and zero stovetop fuss.
Star Ingredients in This Summer Pasta Bake
Penne pasta – Holds up well during baking and captures the creamy sauce in every bite.
Shredded chicken – A protein-packed shortcut, especially when using store-bought rotisserie meat.
Cherry tomatoes – Add juicy bursts of sweetness and color; canned diced tomatoes also work.
Zucchini – Mild and tender, it blends beautifully into the pasta without overpowering.
Corn kernels – Provide a pop of sweetness and contrast with the creamy sauce.
Fresh basil – Brightens the dish with herbal freshness and brings out the summer flavors.
Alfredo sauce – The creamy backbone of the bake, it delivers richness and pairs well with pesto.
Basil pesto – Adds depth, herbaceous flavor, and a summery twist to the classic Alfredo base.
Italian cheese blend – Melts over the top for a bubbly, golden finish that seals the deal.
How to Bake This Summer Pasta to Perfection
Start by combining uncooked pasta, cooked chicken, and veggies in a baking dish. Then pour over a seasoned blend of Alfredo, broth, wine, and pesto. Bake tightly covered until the pasta is al dente, top with cheese, and broil for a golden finish.
Tips for the Best Summer Pasta Bake
For extra flavor, don’t skip the pesto—it’s the ingredient that pulls everything together with brightness. Taste before serving and adjust salt or pepper as needed. If using canned tomatoes, drain them well to avoid a watery sauce.
Storing Leftover Summer Pasta
Cool leftovers completely before transferring them to airtight containers. Refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave individual portions. Add a splash of broth to loosen the sauce if needed.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, but adjust baking time slightly if using thinner or smaller shapes. Short pasta like rotini or fusilli work well.
Is it okay to skip the wine?
Absolutely. Substitute with more chicken broth or even water for a family-friendly version.
Can this be made vegetarian?
Yes—just omit the chicken and use vegetable broth. Add extra zucchini or mushrooms for more bulk.
Will it work with homemade Alfredo?
Definitely! If using homemade Alfredo, aim for 2½ cups and be sure it’s thick enough to coat the pasta evenly.
Creamy Chicken Summer Pasta Bake
A vibrant and satisfying baked pasta dish perfect for summer evenings, combining tender chicken, fresh seasonal vegetables, and a rich, creamy sauce for a one-dish meal the entire family will relish.
Time
Prep: 10 minutes
Cook: 42 minutes
Total: 52 minutes
Recipe Info
Cuisine: American
Category: Main Course
Servings: 8
Calories: 501 kcal
Ingredients
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups shredded, cooked chicken (such as rotisserie)
- ¼ cup white wine (or use additional broth or water)
- ¼ cup prepared basil pesto
- 1 (16-ounce) package penne pasta, uncooked
- ¼ cup chopped or torn fresh basil, plus more for garnish
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup halved cherry tomatoes (or substitute with drained canned diced tomatoes)
- 1 cup (approximately 4 ounces) shredded Italian cheese blend or mozzarella
- ½ cup corn kernels (fresh, canned, or thawed from frozen)
- 1 small zucchini (around 1 cup), diced
- Kosher salt and ground black pepper, to taste
- 3 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 (22-ounce) jar Alfredo sauce (or 1½ 15-ounce jars, about 2½ cups total)
Instructions
Preheat the oven to 425°F (220°C) and lightly coat a 9 x 13-inch baking dish with nonstick spray. In the baking dish, combine uncooked penne, shredded chicken, halved tomatoes, diced zucchini, corn kernels, and chopped basil.
In a separate large bowl, whisk together chicken broth, Alfredo sauce, white wine, pesto, Italian seasoning, crushed red pepper flakes, garlic powder, and onion powder until smooth. Pour the mixture evenly over the contents in the baking dish, stirring gently to ensure all components are coated.
Cover the dish securely with aluminum foil and place in the oven. Bake for 40 minutes.
Remove the foil, stir gently to check for even cooking, and test the pasta for doneness—it should be al dente. If the pasta is still too firm, cover again and return to the oven until the desired texture is achieved.
Once al dente, sprinkle the shredded cheese over the surface. Position the dish under the broiler, uncovered, for 1–2 minutes until the cheese melts and takes on a golden, crisp finish. Monitor closely to avoid burning.
Season with salt and pepper if needed. Garnish with additional fresh basil or grated Parmesan before serving.
Notes
This version was revised in May 2024. If you prefer the earlier 2017 version, it featured a simplified mix of ingredients, a larger cheese portion, and omitted the Alfredo and pesto components.
