Bring a pot of water to a boil and add the spaghetti. Cook it according to the package directions, or until al dente, firm to the tooth. When it’s ready, strain it in a colander.

While the cooked spaghetti drains, return the pot to the stove and over medium heat, combine the diced tomatoes, cream of chicken soup, mushrooms and processed cheese. Stir frequently until the cheese is melted.

Add the cooked pasta to the heated sauce and toss with the cooked chicken breasts. Season with kosher salt and black pepper, serve hot.