Place cubed chicken in slow cooker and sprinkle with water (or chicken broth) and dry Italian salad dressing. Stir.
Cover and cook on low setting for 4 hours.
Spray a large saucepan with nonstick cooking spray, saute onion and garlic for a couple of minutes. Add condensed soup, broth and cream cheese to sauce pan.
Stir until cream cheese is melted and mixture is smooth (you may need to use a whisk to get any lumps out.)
Add soup mixture to slow cooker; cover and cook on low setting for an additional hour.
Add cooked pasta to slow cooker just before serving. Mix thoroughly.
Top with chopped parsley and chopped sun-dried tomatoes (optional)
You could make this on the stovetop by using pre-cooked chicken breasts. Saute onion and garlic in a very deep pan or pot, add cream cheese, Italian dressing mix, soup and broth. Whisk together until smooth. Then add in cooked chicken and cooked pasta. Stir well, cover and cook until everything is heated through. Stirring frequently.