When my friend Tiffany and her husband Dave lived in Springville, they invited us over for dinner one night and served this delicious alfredo-like chicken dish. I'm tempted to call it a "Mormon Staple" because most everyone I know makes this. All of my kids love it, but it is Taylor's favorite dish. Whenever I ask my kids what to fix for dinner, they always say, "Chicken Pasta!"
3-4 boneless, skinless chicken breasts (or 10-12 breast tenders)
1 pkg. Good Seasonings Italian dressing mix (dry)
1 cube butter
2 cans cream of chicken soup
1 cup sour cream
1 large pkg. egg noodles or your favorite pasta
Place chicken in a crockpot (can be frozen or thawed). Cut the butter into tiny squares and sprinkle it around on the chicken. Then sprinkle half the dry dressing mix on top. Cook on low for 2-3 hours until chicken is done, tender and falls apart easily. Remove cooked chicken from the crockpot and shred (set aside). Pour drippings from chicken into a small bowl and reserve. Cook the pasta according to the package directions. When draining pasta, reserve the hot pasta water in case you need it to thin the sauce. To the warm crockpot, add the cream of chicken soup and sour cream. Pour in the rest of the dry Italian dressing mix. Stir well. Thin the sauce with the drippings from the chicken. If the sauce still seems thick, you can thin it further with the hot water from the pasta that you have reserved. Add the chicken back in. Heat and stir until bubbly and hot. Serve over your favorite pasta. Great with a green salad and hot breadsticks.