Bring a large pot of water to a boil over high heat. Cook pasta according to package directions.
Meanwhile preheat a large skillet over medium high heat. Add the oil, mushrooms, and garlic and sauté for 3-4 minutes or until mushrooms are browned and no liquid remains.
Add the mushroom soup to the pan and bring to a boil. Turn heat to low, and add in the parmesan cheese, chicken, and peas. Toss together with the cooked pasta. Serve with more parmesan cheese, if desired.