Add the diced chicken into a skillet and cook over medium-heat until done. Set aside. While the chicken is cooking, prepare your sauce; add the tomato sauce, dried oregano, dried basil, garlic powder, dried thyme, dried rosemary, onion powder, salt and pepper in a medium-sized pot. Cover and simmer over medium-heat for 20 minutes. Preheat oven to 350 degrees.
In the pot you cooked the pasta in, combine the pasta, tomato sauce and chicken; mix thoroughly. Pour the mixture into a 9x13 baking dish, add the shredded cheese on top. Bake for 10 minutes or until the cheese has melted.