Place cubed chicken in slow cooker and sprinkle with dry Italian salad dressing. Add ¼ cup chicken broth (or water) and gently 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 until fragrant.
Add cream of chicken soup, ½ cup chicken broth and softened 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. Just whisk it really good until mixture is smooth.
Add cream mixture to slow cooker (along with the cooked chicken already in there) cover and cook on low setting for an additional hour. Meanwhile, you can start cooking your pasta.
Add cooked pasta to slow cooker just before serving. Mix thoroughly.
Top with chopped parsley and chopped sun-dried tomatoes (optional)
Don't skimp on the sun-dried tomatoes. If you want, you can add them into the the pot towards the end when you add the cream mixture. They really add so much flavor!
I love garlic so I tend to add more than what is listed in this recipe. It's one of those ingredients you sort of measure with your heart.
You can use frozen chicken breasts if you want. You'll just need to remove them after the cooking time and shred them or cut them up.
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.