Chicken quarters or just thighs (You could use breasts but they just don’t have the favor)
1 lb shell pasta (Don’t mess around, Bertolli is the best that you can buy in a grocery store in America or Italy)
1/4 cup sour cream
1/2 can of chicken broth
2 tsp onion powder
2 tlbs of parsley flakes
4 cloves of minced garlic (I am a purist with garlic, crushed fresh cloves is the only way to go.  However, if you must 2 tsp of the powder will do.)
Fresh tomatoes

Brown chicken in pan. Drain fat.
Mix other ingredients in bowl and pour over chicken.
Simmer for 30 to 45 minutes on med-low heat or in the oven @ 375.
Cook and drain pasta.
Remove chicken serve over pasta mixed with cooking sauce garnish with chopped tomatoes.