Pasta In A Jar Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 2 cups dry penne and cook until al dente, about 9–11 minutes (check package). Reserve 1/2 cup pasta cooking water, then drain pasta and toss with a teaspoon of olive oil to prevent sticking. Set aside to cool slightly for jar assembly.

Prepare chicken

While pasta cooks, pat dry the 8 oz chicken breast and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Add chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into bite-size strips or cubes for layering in the jar.

Make a roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Sprinkle in 1 tbs flour and whisk continuously for 1 minute to cook the raw flour taste.

Finish sauce

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, bringing the mixture to a gentle simmer. Cook, whisking, until slightly thickened, about 3–5 minutes. Remove from heat and whisk in 3/4 cup grated Parmesan until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp nutmeg if using. If sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water, 1 tablespoon at a time, until a creamy but pourable consistency is reached. Taste and adjust seasoning.

Cool slightly

Let the Alfredo cool for 5 minutes before layering into the jar so it won't create steam or collapse delicate layers. It should still be pourable.

Layer in jar: Start with a shallow spoonful of Alfredo sauce at the bottom of the 1-quart jar (this keeps pasta from sticking). Add a layer of half the cooked pasta (about 1 cup cooked), then a sprinkle of extra grated Parmesan (1 tbs). Next add the sliced chicken evenly over the pasta. Add another 1–2 tbs Alfredo sauce to coat the chicken, then the remaining pasta. Pour the remaining Alfredo so the top pasta is well coated but leave at least 1/2 inch headspace.

Garnish and seal: Sprinkle the top with 2 tbs extra grated Parmesan, 1 tbs chopped parsley, and a little lemon zest if using. Cool the jar completely before sealing with the lid if you plan to refrigerate. For immediate eating, serve from the jar or warm gently as described below.

Storage and reheating: To refrigerate, seal jar and store up to 3 days. To reheat, remove lid and microwave in 30–45 second intervals, stirring between, until heated through (about 1–2 minutes total depending on microwave). Alternatively, transfer contents to a skillet and warm gently over medium heat, adding a splash of milk or reserved pasta water if needed to loosen sauce.

Serve: If serving immediately, garnish with additional chopped parsley and more grated Parmesan. Enjoy directly from the jar or spoon onto a plate.