Summer Pasta (Dump-and-Bake!)
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The Seasoned Mom · by Blair Lonergan★ 5.0 (24)

Summer Pasta (Dump-and-Bake!)

NUTRITION · PER SERVING52M COOK
CAL 26%·PRO 56%
CARBS 51G39% OF CAL
4G FIBER6G SUGAR41G OTHER
FAT 22G38% OF CAL
12G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A dump-and-bake pasta baked in a creamy Alfredo base with chicken, corn, zucchini, tomatoes, and basil. Easy weeknight dinner with summer vegetables.

mainitalianpastacasserolechicken
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Nutrition & ingredients

Ingredients

serves 8
  • 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)
PREP
10M
SODIUM
1271MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.