Preheat oven to to 350°F.
Bring a large pot of salted water to a boil over high.
Add pasta and cook according to package directions for al dente, about 8 minutes.
Drain and set aside.
Whisk together cream cheese, sour cream, mayonnaise, evaporated milk, taco seasoning, salt, pepper, and 1 cup of the Cheddar cheese in a large bowl until well combined.
Fold in chicken and pasta until evenly coated.
Transfer mixture to a lightly greased 13- x 9-inch baking dish.
Bake in preheated oven until thoroughly heated, about 20 minutes.
Remove from oven; stir in green chiles and pimientos until evenly combined.
Top with remaining 1 cup Cheddar cheese.
Increase oven temperature to Broil.
Return baking dish to oven; broil until cheese is melted and lightly browned, 3 to 4 minutes.
Garnish with parsley and more pepper.
