Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook, stirring occasionally, until al dente, about 4–5 minutes. Drain and set aside.

While pasta cooks, melt butter in a large skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.

Add mushrooms and cook until they release their moisture, about 4 minutes. Season with a pinch of salt and pepper.

Stir in the cream of mushroom soup, heavy cream, and diced tomatoes. Simmer for 3–4 minutes until the sauce thickens slightly.

Reduce heat to low. Fold in shredded chicken, cooked pasta, and half of the cheddar cheese. Stir until everything is coated in the creamy sauce.

Sprinkle the remaining cheese and dried parsley on top. Cover and cook for another 2 minutes until the cheese melts.

Adjust seasoning with salt and pepper. Garnish with fresh parsley if desired. Serve hot and enjoy!