Chicken Marsala
Chicken Marsala is a medium Italian-American recipe that serves 4. 650 calories per serving. Recipe by Old's Cool Kevmo on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $31.27 total, $7.82 per serving
Ingredients
- 4 tablespoons Unsalted Butter (softened, divided 2 tbsp for pasta, 2 tbsp for garlic bread)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 4 cloves Garlic (minced)
- 1 large Shallot (finely diced)
- 1 pound Chicken Breast (cut into bite‑size pieces)
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper (freshly ground)
- 8 ounces Mushrooms (sliced; cremini or button work well)
- ½ cup Sweet Marsala Wine (about half a standard 750 ml bottle)
- 1 cup Demiglace (ready‑made) (store‑bought, low‑sodium)
- ½ cup Heavy Cream (cold)
- ¾ cup Parmesan Cheese (freshly grated)
- ¼ cup Fresh Parsley (chopped)
- 12 ounces Dry Pasta (e.g., fettuccine or linguine) (cooked al‑dente)
- ½ loaf Sourdough Bread (cut into thirds, sliced for garlic bread)
- 1 teaspoon Garlic Powder
- 4 cups Mixed Salad Greens (for side salad, optional dressing)
Instructions
Prep Ingredients
Mince the garlic, finely dice the shallot, slice the mushrooms, cut the chicken into bite‑size pieces, grate Parmesan, chop parsley, and slice the sourdough into thirds.
Time: PT5M
Make Garlic Bread
Mix 2 tbsp softened butter with 1 tsp garlic powder. Spread on the sourdough slices, place on a baking sheet, and bake at 375°F until golden, about 8 minutes.
Time: PT8M
Temperature: 375°F
Cook Pasta
Bring a large pot of salted water to a boil, add the pasta, and cook until al‑dente according to package directions (usually 9‑11 minutes). Reserve ½ cup pasta water, then drain.
Time: PT11M
Temperature: boiling
Sauté Aromatics
In the large skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the minced garlic and diced shallot; sauté until softened and lightly caramelized, about 4 minutes.
Time: PT4M
Temperature: medium
Brown Chicken
Add the chicken pieces to the pan, season with 1 tsp kosher salt and ½ tsp black pepper, and cook, stirring occasionally, until the chicken is browned on all sides and about 70% cooked through, roughly 6 minutes.
Time: PT6M
Temperature: medium‑high
Add Mushrooms
Stir in the sliced mushrooms and continue cooking until they release moisture and begin to brown, about 4 minutes.
Time: PT4M
Temperature: medium
Deglaze with Marsala
Pour in ½ cup sweet Marsala wine, scraping up any browned bits from the pan. Increase heat to medium‑high and let the wine reduce by half, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Build the Sauce
Stir in 1 cup demiglace, then add the cold heavy cream. Bring to a gentle simmer for 2 minutes, then mix in ¾ cup grated Parmesan and half of the chopped parsley. Season to taste with additional salt and pepper.
Time: PT3M
Temperature: low‑simmer
Combine Pasta and Sauce
Add the drained pasta to the skillet, tossing to coat evenly. Cook together for 1‑2 minutes so the pasta absorbs the sauce. Finish with the remaining parsley and an extra handful of Parmesan.
Time: PT2M
Temperature: medium
Plate and Serve
Divide the pasta among plates, top with a sprinkle of Parmesan, add a side of mixed salad greens, and place a piece of warm garlic bread on the side. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 35 g
- Carbohydrates
- 70 g
- Fat
- 25 g
- Fiber
- 4 g
Dietary info: Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Olive oil
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Shallot: Red onion (½ cup)
- Instead of Chicken Breast: Chicken thighs, Turkey breast
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Mushrooms: Portobello, sliced
- Instead of Sweet Marsala Wine: Dry Marsala, Dry sherry
- Instead of Demiglace (ready‑made): Beef stock reduced by half
- Instead of Heavy Cream: Half‑and‑half, whole milk + butter
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Parsley: Fresh basil
- Instead of Dry Pasta (e.g., fettuccine or linguine): Spaghetti, pappardelle
- Instead of Sourdough Bread: Baguette, Italian bread
- Instead of Garlic Powder: Granulated garlic
- Instead of Mixed Salad Greens: Arugula, spinach
Equipment Needed
- Large Skillet or Saute Pan
- Large Pot
- Colander
- Baking Sheet
- Oven
- Chef’s Knife
- Cutting Board
- Wooden Spoon or Spatula
- Measuring Cups & Spoons
- Grater (optional)
Critical Steps — Do Not Skip
- Caramelizing garlic and shallot without burning
- Reducing Marsala wine to concentrate flavor
- Adding cream and cheese over low heat to avoid curdling
- Cooking pasta al‑dente and reserving pasta water for sauce adjustment
Chef Tips from the Video
- Use a good quality sweet Marsala for a richer flavor; dry Marsala works but adds less sweetness.
- Reserve a small cup of pasta cooking water; the starch helps bind the sauce to the pasta.
- Freshly grated Parmesan melts better than pre‑grated and adds a nutty depth.
Troubleshooting
Sauce is too thin.
Reduce further over low heat or stir in an extra tablespoon of grated Parmesan. Adding a splash of reserved pasta water can also help thicken.
Chicken turns dry.
Do not overcook; remove chicken when it is just cooked through (internal temp 165°F). Cooking it in stages and finishing in the sauce keeps it moist.
Garlic bread burns quickly.
Watch the bread closely; lower oven temperature to 350°F and bake for a few extra minutes if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth.
Freezer: Not recommended due to cream and cheese texture changes.
Room temperature: Garlic bread stays fresh for up to 2 days, covered.
Make-Ahead Tips
- Prepare the sauce (demiglace, cream, Parmesan) up to step 8 and refrigerate; reheat gently before adding pasta.
- Garlic bread can be assembled earlier and baked just before serving.
- Chop parsley and slice mushrooms ahead of time and store in airtight containers.
Frequently Asked Questions
What is the cultural significance and history of Chicken Marsala Pasta in Italian‑American cuisine?
Chicken Marsala originated in Sicily, where Marsala wine is produced. Italian immigrants brought the wine and the technique to the United States, adapting it into a creamy pasta dish that became a staple of comfort food in Italian‑American households.
What are the traditional regional variations of Chicken Marsala in Italy?
In Sicily, the classic version is a simple sauté of chicken with Marsala, mushrooms, and a light butter sauce, often served with rice or polenta. In the United States, the dish is frequently enriched with cream and paired with pasta, as demonstrated in this recipe.
How is Chicken Marsala traditionally served in Sicily?
Traditional Sicilian Chicken Marsala is plated over a bed of sautéed greens or served alongside roasted vegetables, with the sauce drizzled over the chicken. It is not typically paired with pasta in the original Italian setting.
What occasions or celebrations is Chicken Marsala Pasta traditionally associated with in Italian‑American culture?
Chicken Marsala pasta is a popular choice for family gatherings, holiday meals, and casual dinner parties because it is quick to prepare yet feels special, making it a go‑to dish for celebrations like birthdays or Thanksgiving side meals.
What authentic ingredients are essential for a traditional Chicken Marsala and what are acceptable substitutes?
Key ingredients are chicken, Marsala wine, mushrooms, butter, and a light stock or demiglace. Substitutes include dry Marsala for a less sweet profile, beef stock reduced as a demiglace alternative, and heavy cream for added richness if a lighter sauce is desired.
What other Italian dishes pair well with Chicken Marsara Pasta from Old's Cool Kevmo?
A simple arugula salad with lemon vinaigrette, roasted asparagus, or a classic Caprese salad complement the rich pasta. For a fuller meal, serve with a side of garlic‑buttered sourdough, as shown in the video.
What are the most common mistakes to avoid when making Chicken Marsala Pasta?
Common errors include over‑cooking the chicken, burning the garlic‑shallot mixture, reducing the Marsala too quickly, and boiling the cream which can cause curdling. Follow the low‑simmer step when adding cream and cheese to keep the sauce silky.
Why does this recipe use sweet Marsala instead of dry Marsala?
Sweet Marsala adds a subtle caramel note that balances the richness of the cream and Parmesan. Dry Marsala can be used, but you may need to add a pinch of sugar or a splash of honey to achieve a similar depth of flavor.
Can I make Chicken Marsala Pasta ahead of time and how should I store it?
Yes, you can prepare the sauce up to step 8, cool it quickly, and refrigerate in an airtight container for up to 3 days. Reheat gently, add the cooked pasta just before serving, and finish with fresh Parmesan and parsley.
What does the YouTube channel Old's Cool Kevmo specialize in?
Old's Cool Kevmo focuses on relaxed, crowd‑pleasing comfort food recipes filmed in outdoor or vacation settings, often featuring quick one‑pan meals, rustic breads, and easy-to‑follow techniques for home cooks.
How does the YouTube channel Old's Cool Kevmo's approach to Italian‑American cooking differ from other cooking channels?
Old's Cool Kevmo emphasizes minimal equipment, improvisation with pantry staples, and a laid‑back presentation style, whereas many other channels prioritize precise plating or elaborate techniques. Kevmo’s videos feel like cooking with friends around a campfire.
Last updated: August 30, 2026
