Summer Pasta (Dump-and-Bake!)

Name: Summer Pasta (Dump-and-Bake!)
Prep time: 10 min
Cook time: 42 min
Total time: 52 min
Cuisine: American, Italian
Ingredients: 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)