Start heating a large pot of water to cook the pasta.
Heat the 1 tablespoon of oil in a skillet over medium-high heat. Wait to add chicken until it is hot. Add diced chicken and cook until brown on one side. Flip over and brown on other sides until cooked through.
Remove the chicken from pan and place on a plate. Add the mushrooms and cook until browned.
Add the pasta to the pot once it boils cook until al dente about 8-9 minutes.
Once mushrooms are browned add chicken back and turn heat down to medium low.
Add the cream of mushroom soup to the skillet and stir.
If the sauce is too thick add a 1/4 cup of the pasta cooking water.
Keep on the burner on low or off, to keep the chicken mixture warm until pasta is done.
Place pasta on serving plate and spoon the chicken mixture over top.
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