Chicken Marsala
Chicken Marsala is a easy Italian-American recipe that serves 4. 460 calories per serving. Recipe by Old's Cool Kevmo on YouTube.
Prep: 5 min | Cook: 35 min | Total: 50 min
Cost: $30.71 total, $7.68 per serving
Ingredients
- 2 tablespoons Avocado Oil (for sautéing)
- 2 medium Shallots (peeled and diced)
- 3 cloves Garlic (minced)
- 1 pound Chicken Breast (cut into 1‑inch cubes)
- 8 ounces White Button Mushrooms (sliced)
- 1 teaspoon Kosher Salt (to taste)
- 0.5 teaspoon Black Pepper (freshly ground)
- 0.5 cup Sweet Marsala Wine (can substitute dry Marsala for less sweetness)
- 0.25 cup Demi‑glace (store‑bought or reduced beef stock)
- 0.5 cup Heavy Whipping Cream (full‑fat for richness)
- 0.25 cup Parmesan Cheese (freshly grated)
- 8 ounces Fettuccine Pasta (or any long pasta)
- 2 cups Mixed Greens (for garnish)
- 2 tablespoons Simple Vinaigrette (drizzle over greens)
- 2 slices Garlic Bread (to serve on the side)
Instructions
Prepare Ingredients
Dice the shallots, mince the garlic, cube the chicken breast into 1‑inch pieces, and slice the mushrooms.
Time: PT5M
Heat Oil
Add 2 Tbsp avocado oil to a large skillet and heat over medium heat until shimmering.
Time: PT2M
Temperature: Medium
Sauté Shallots & Garlic
Add the diced shallots and minced garlic to the skillet. Cook, stirring frequently, until softened but not browned, about 3 minutes.
Time: PT3M
Temperature: Medium
Cook Chicken
Add the cubed chicken to the pan, season with 1 tsp kosher salt and ½ tsp black pepper, and sauté until the pieces are no longer pink, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Mushrooms
Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 3 minutes.
Time: PT3M
Temperature: Medium
Deglaze with Marsala
Pour in ½ cup sweet Marsala wine, scraping the browned bits from the bottom of the pan. Reduce the wine by half, letting the alcohol evaporate, about 4 minutes.
Time: PT4M
Temperature: Medium
Add Demi‑glace
Stir in ¼ cup demi‑glace until fully incorporated.
Time: PT2M
Temperature: Medium
Incorporate Cream
Add ½ cup heavy whipping cream, stirring gently until the mixture is smooth.
Time: PT2M
Temperature: Medium
Finish with Parmesan
Gradually whisk in ¼ cup grated Parmesan cheese, a little at a time, until the sauce thickens and becomes glossy.
Time: PT2M
Temperature: Medium
Cook Pasta
While the sauce simmers, cook 8 oz fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve ¼ cup pasta water, then drain.
Time: PT10M
Temperature: Boiling
Combine Pasta & Sauce
Add the drained pasta to the skillet, tossing to coat. If the sauce is too thick, thin with reserved pasta water, a tablespoon at a time, until desired consistency.
Time: PT2M
Plate and Serve
Divide the creamy pasta onto plates, garnish with fresh mixed greens drizzled with vinaigrette, and serve with garlic bread on the side.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Contains dairy, Contains gluten, Not vegan, Not vegetarian
Allergens: Dairy, Gluten, Sulphites (wine)
Ingredient Substitutions
- Instead of Avocado Oil: Olive Oil, Vegetable Oil
- Instead of Shallots: Yellow Onion
- Instead of Garlic: Garlic Powder
- Instead of Chicken Breast: Turkey Breast
- Instead of White Button Mushrooms: Cremini Mushrooms, Shiitake Mushrooms
- Instead of Kosher Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Sweet Marsala Wine: Dry Marsala, Sherry
- Instead of Demi‑glace: Beef Broth
- Instead of Heavy Whipping Cream: Half‑and‑Half
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fettuccine Pasta: Linguine, Spaghetti
- Instead of Mixed Greens: Arugula, Spinach
- Instead of Simple Vinaigrette: Olive Oil & Lemon Juice
- Instead of Garlic Bread: Toasted Baguette with Garlic Butter
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Wooden Spoon or Silicone Spatula
- Measuring Cups
- Measuring Spoons
- Large Pot for Pasta
- Colander
- Serving Plates
Critical Steps — Do Not Skip
- Do not brown the shallots and garlic; keep them soft.
- Reduce the Marsala wine fully to concentrate flavor and evaporate alcohol.
- Add Parmesan cheese gradually to avoid clumps.
Chef Tips from the Video
- Use a high‑quality sweet Marsala for the best flavor balance.
- Finish the dish with a sprinkle of fresh parsley for color and freshness.
- Reserve a small amount of pasta cooking water; the starch helps bind the sauce to the noodles.
Troubleshooting
Sauce is too thin.
Simmer a few minutes longer to reduce, or whisk in an extra tablespoon of grated Parmesan.
Sauce becomes clumpy after adding cheese.
Remove the pan from heat, lower the temperature, and whisk cheese in slowly, one small handful at a time.
Mushrooms release too much water and the sauce looks watery.
Increase the reduction time after adding the wine, or cook mushrooms a minute longer before deglazing.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of milk or broth if needed.
Freezer: Not recommended due to the cream and cheese which can separate when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce up to the cream stage and refrigerate; reheat gently and add cheese just before serving.
- Cook the pasta al dente, toss with a little oil, and store separately; combine when ready to serve.
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 a staple. Italian immigrants brought the wine and the technique to America, adapting it into a creamy pasta dish that blends Italian tradition with American comfort food.
What are the traditional regional variations of Chicken Marsala in Italy?
In Sicily, the classic version uses thinly sliced chicken cutlets, mushrooms, and a reduction of Marsala wine without cream. In the United States, many cooks add heavy cream and serve it over pasta, creating a richer, more indulgent dish.
How is Chicken Marsala traditionally served in Sicily?
In Sicily, Chicken Marsala is typically served as a main course with a side of sautéed greens or a simple salad, and often accompanied by crusty bread to soak up the sauce, but not over pasta.
What occasions or celebrations is Chicken Marsala traditionally associated with in Italian culture?
Chicken Marsala is a popular dish for family gatherings and festive meals, especially during holidays like Christmas and Easter, because the sweet wine adds a celebratory touch.
What makes Chicken Marsala Pasta special or unique in Italian‑American cuisine?
The combination of sweet Marsala wine, earthy mushrooms, and a creamy Parmesan‑enriched sauce creates a luxurious texture that distinguishes it from simpler tomato‑based pasta dishes common in Italian‑American cooking.
What are the most common mistakes to avoid when making Chicken Marsala Pasta?
Common errors include over‑browning the shallots and garlic, not reducing the Marsala enough, and adding Parmesan too quickly, which can cause clumps. Follow the step‑by‑step reductions and add cheese gradually for a smooth sauce.
Why does this Chicken Marsala Pasta recipe use heavy cream instead of half‑and‑half?
Heavy cream provides a higher fat content, which creates a richer, silkier sauce that coats the pasta evenly. Half‑and‑half can curdle under heat and won’t give the same luxurious mouthfeel.
Can I make Chicken Marsala Pasta ahead of time and how should I store it?
Yes, you can prepare the sauce up to the cream stage and refrigerate it for up to 3 days. Reheat gently on low heat, add the Parmesan at the end, and toss with freshly cooked pasta just before serving.
What texture and appearance should I look for when making Chicken Marsala Pasta?
The sauce should be glossy, thick enough to coat the back of a spoon, and the chicken should be tender but not dry. The mushrooms should be soft, and the pasta should be al dente, slightly firm to the bite.
What does the YouTube channel Old's Cool Kevmo specialize in?
The YouTube channel Old's Cool Kevmo focuses on quick, college‑friendly meals and comfort food recipes that are easy to make in shared kitchen spaces, often featuring pasta, one‑pan dishes, and budget‑savvy techniques.
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 simplicity, minimal equipment, and flavor‑forward shortcuts like using Marsala wine and pantry staples, catering to students and busy home cooks, whereas many other channels may focus on elaborate plating or specialty ingredients.
Last updated: August 30, 2026
