Royal Chicken and Asparagus Rigatoni Bake
Elevate your next gathering with the Royal Chicken and Asparagus Rigatoni Bake, a luxurious dish that promises to impress your guests. Unlike the typical tomato-based rigatoni, this casserole features a creamy cheese sauce enriched with the smokiness of turkey breast or chicken and the freshness of asparagus and artichokes. Vibrantly roasted red peppers add a sweet, smoky depth, while the arugula lends a peppery bite. Perfect for special occasions, this rich, hearty casserole serves as a feast fit for royalty. Pair it with a crisp Romaine, Radicchio, and Bibb salad, alongside warm rolls, to create a truly royal dining experience.
10-12
Servings
442
Calories
12
Ingredients
Ingredients
red peppers
3 large (washed, charred, peeled, seeded, and chopped into 1/2 inch pieces)
rigatoni pasta
1 1/2 lbs (cooked until al dente)
fresh asparagus
1 1/2 lbs (trimmed and cut into 2-inch pieces)
frozen artichoke hearts
2 (9 ounce) packages (thawed and cut in half)
extra virgin olive oil
1 tablespoon (for tossing pasta and vegetables)
butter
4 1/2 tablespoons (for making cheese sauce and greasing the dish)
flour
6 1/2 tablespoons (for thickening the sauce)
whole milk
4 1/2 cups (for the cheese sauce)
Fontina cheese
2 1/2 cups (packed and grated)
parmesan cheese
3 cups (grated, divided)
arugula
2 1/2 ounces (chopped)
smoked turkey breast
1 1/2 lbs (skin removed and cut into small pieces (or substitute with chicken))
Instructions
1
Begin by charring the red peppers over an open flame or under the broiler until the skins are completely blackened on all sides. Transfer the charred peppers into a paper bag and seal it; let them steam for about 10 minutes.
2
After steaming, peel the skins and remove the seeds. Chop the peppers into 1/2-inch pieces and set aside.
3
Preheat your oven to 350°F (175°C) and lightly butter a 15x10x2-inch glass or ceramic baking dish.
4
In a large pot of salted boiling water, cook the rigatoni pasta for 10-14 minutes, stirring occasionally until al dente. Drain and set aside.
5
Blanch the asparagus pieces and thawed artichoke hearts in boiling water for 2 minutes. Drain and immediately rinse under cold water to halt the cooking.
6
In a large bowl, combine the drained rigatoni, asparagus, artichokes, and pour in 1 tablespoon of extra virgin olive oil, tossing to coat evenly.
7
In a heavy saucepan, melt 4 1/2 tablespoons of butter over medium heat. Stir in 6 1/2 tablespoons of flour and cook for 2 minutes until lightly golden.
8
Gradually whisk in 4 1/2 cups of whole milk, stirring continuously until the mixture thickens, which should take about 8 minutes.
9
Remove the saucepan from heat and stir in the Fontina cheese and 2 1/4 cups of parmesan cheese until fully melted and smooth. Season with salt and pepper to taste.
10
In the large bowl with the pasta, add the cheese sauce, chopped arugula, roasted peppers, and smoked turkey breast (or chicken). Mix thoroughly until all ingredients are well combined.
11
Transfer the mixture into the prepared baking dish and sprinkle with the remaining parmesan cheese. Cover with foil that has been lightly sprayed with vegetable oil to prevent sticking.
12
For optimal flavor, this casserole can be prepared a day in advance. Simply let it sit at room temperature for 1 hour before baking.
13
Bake in the preheated oven for approximately 50 minutes, covered, until heated through. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Nutrition Information
24.2g
Fat
36.7g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Royal Chicken and Asparagus Rigatoni Bake?
It is a luxurious pasta casserole featuring a creamy cheese sauce, smoked turkey or chicken, asparagus, artichokes, roasted red peppers, and arugula.
What type of pasta is used in this recipe?
The recipe specifically calls for 1.5 lbs of rigatoni pasta.
Can I substitute the smoked turkey breast?
Yes, you can substitute the smoked turkey breast with an equal amount of chicken.
How many servings does this bake provide?
This recipe serves between 10 and 12 people.
What vegetables are included in the dish?
The dish includes large red peppers, fresh asparagus, frozen artichoke hearts, and chopped arugula.
How do I prepare the red peppers for this recipe?
Char the peppers over a flame or broiler, steam them in a paper bag for 10 minutes, then peel, seed, and chop them into 1/2-inch pieces.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long should the rigatoni be cooked?
The pasta should be boiled for 10-14 minutes until it is al dente.
How long should I blanch the asparagus and artichokes?
Blanch them in boiling water for 2 minutes and then immediately rinse with cold water.
What types of cheese are used in the sauce?
The sauce is made with grated Fontina cheese and grated parmesan cheese.
Can this casserole be made in advance?
Yes, it can be prepared a day in advance and kept at room temperature for 1 hour before baking.
What size baking dish is required?
Use a 15x10x2-inch glass or ceramic baking dish.
How many calories are in a single serving?
There are 442 calories per serving.
How long does the dish need to bake?
Bake covered for 50 minutes, then uncovered for an additional 10 minutes until golden and bubbly.
Why should the foil be sprayed with vegetable oil?
The oil prevents the cheese from sticking to the foil during the long baking process.
How is the arugula prepared?
You should use 2 1/2 ounces of arugula and chop it before mixing it into the pasta.
How much milk is needed for the sauce?
The recipe requires 4 1/2 cups of whole milk.
What gives the dish its smoky depth?
The smokiness comes from the roasted red peppers and the smoked turkey breast.
What are the recommended side dishes for this meal?
It pairs well with a Romaine, Radicchio, and Bibb salad and warm rolls.
What is the protein content per serving?
Each serving contains approximately 17.5g of protein.
How much fat is in one serving?
There are 24.2g of fat per serving.
How many carbohydrates are in a serving?
There are 36.7g of carbohydrates per serving.
What is the base of the sauce?
The sauce is a roux-based white sauce made from butter, flour, and whole milk.
How much flour is used for thickening?
The recipe calls for 6 1/2 tablespoons of flour.
How much parmesan cheese is used in total?
A total of 3 cups of parmesan cheese is used, with 2 1/4 cups in the sauce and the rest on top.
Do I need to grease the baking dish?
Yes, the dish should be lightly buttered before adding the mixture.
What type of artichokes should I buy?
Use two 9-ounce packages of frozen artichoke hearts.
How much butter is required for the sauce?
The recipe requires 4 1/2 tablespoons of butter.
What is the purpose of the extra virgin olive oil?
One tablespoon is used to toss the pasta, asparagus, and artichokes to coat them evenly.
Is this a tomato-based dish?
No, unlike typical rigatoni dishes, this is a creamy cheese-based casserole.