One night we had dinner pretty late and ended up making these Cajun Chicken Sausages (which I just love) ... and we had just had them with hot dog buns and chips (which is delicious) ... and I had this lonely half of a sausage left! 

Whether I liked it or not - I have had to learn to put these leftover ingredients to good use ... and so I dared not toss it - and I was plenty full so I didn’t want to eat it at that time.  So a day later - I was having lunch at home (alone) and was thinking of a zillion things I could make with that leftover little sausage!  But I really was craving something spicy and comforting ... so pasta, it was!

The Cajun Chicken Sausage was cooked (just as it was in the Italian Sausage, Broccoli and Basil Rotini - For Two) ... so this dish came together in the time it took to cook the pasta!  So quick ... and super delicious!


  1. - 2 ounces Cavatappi pasta, cooked al dente - reserving 1/4 cup cooking water

  2. - 1 Tablespoon unsalted butter

  3. - 1/2 of a cooked and cooled Cajun Chicken Sausage, sliced thinly

  4. - 1/2 cup Half & Half

  5. - 1/2 Tablespoon corn starch

  6. - 1/2 teaspoon Cajun Seasoning  (

  7. - 1/2 teaspoon garlic powder

  8. - 1/4 teaspoon chicken bouillon granules

  9. - pinch cayenne pepper  (or white pepper if you don’t want it extra spicy)

  10. - Freshly grated Parmesan cheese, hefty pinch, to taste and garnish

  11. - Freshly chopped parsley leaves


  1. *If you time this right - get your pasta water boiling while you are heating the butter in the skillet and preparing the sauce in the measuring cup.  By the time the pasta is done - the sauce will be thickened - and you can use a slotted spoon to transfer the pasta from the pot to the skillet - and then you’ll have plenty of cooking liquid left if needed.  I usually leave some cooking water clinging to my cooked pasta when I transfer it to a skillet - that way it works every time!

Directions, continued ...

In a skillet over medium-high heat, melt the butter.  When it stops foaming, add the slices of Cajun Chicken Sausage and cook until brown on the edges.

In a measuring cup, add the Half & Half and corn starch.  Whisk until smooth and no lumps from the corn starch remain.  To the measuring cup, add the Cajun Seasoning, garlic powder, chicken bouillon granules and cayenne.

Pour the contents of the measuring cup into the skillet with the chicken sausages.  Let it come to a boil (bubble) and allow it to thicken for a minute.  It’s such a small amount of liquid - it won’t take but a minute to thicken up!  To the skillet, add the cooked pasta and stir to combine, coating the noodles.  Then add a hefty pinch of Parmesan cheese.  IF needed - dribble in a teaspoon of pasta cooking water at a time, to thin out the sauce and it will come together.

Garnish with parsley and more Parmesan if desired!  You could also add your fresh herbs to the skillet after combining the pasta, sauce and Parmesan together - and then top with additional parsley at serving time!  ENJOY!!