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Add chicken breasts to the insert of a slow cooker.
In a mixing bowl, add the onion, bell pepper, garlic, diced tomatoes, cream of mushroom, cream of chicken, dried oregano, dried basil, kosher salt, and black pepper. Stir together to combine well.
Add veggie sauce to the slow cooker, covering the chicken breasts.
Cover and cook on LOW for 6-8 hours. I haven't tested this recipe on HIGH, so I can't say how well it will turn out.
About 30-40 minutes before you'd like to serve, remove the chicken breasts from the slow cooker and shred. I like to use two forks to do this, but you can shred it however you'd like.
Return shredded chicken to the slow cooker and stir.
About 20-30 minutes before serving, bring a large pot of salted water to a boil, then cook pasta according to package directions. Drain and add to the slow cooker.
Pour in the heavy whipping cream and shredded cheese. Stir everything together, then add the cover to the slow cooker and let it sit for about 5 minutes, to warm the cream through and melt the cheese.
Remove cover, sprinkle with parsley, and serve hot.