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Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In the prepared dish, combine the uncooked pasta, chicken, tomatoes, zucchini, corn, and basil.
In a large bowl, whisk together chicken broth, Alfredo sauce, wine, pesto, Italian seasoning, red pepper flakes, garlic powder, and onion powder.
Pour over the pasta mixture in the dish and stir so that all of the ingredients are evenly distributed.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Uncover; stir gently with a fork. Check the pasta to make sure that it is al dente.
If it’s still too hard, cover the dish and return it to the oven until the pasta is al dente.
Sprinkle the cheese over the top.
Place the dish under the broiler (uncovered) for 1-2 minutes, just until the cheese melts and starts to get crispy on top.
Taste and season with salt and pepper, if desired.
Garnish with additional chopped fresh basil or other herbs and/or Parmesan cheese; serve.