Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain well.
While the pasta is cooking, place cubed cooked chicken, Alfredo sauce, frozen vegetables, mushrooms, and milk in a large saucepan over medium-low heat. Cook and stir until chicken is heated through and vegetables are tender.
Serve warm Alfredo and chicken sauce over cooked noodles.
