Cook fettuccini in large pot of boiling water until almost done.
Sautee garlic in about 2 tbsp olive oil, cut up chicken into thin strips and sautee in olive oil garlic mixture, season with salt and pepper to taste.
Drain pasta and add jar of alfredo sauce, both cans of soup and milk and vegetables if desired. Combine over medium heat then add in shredded cheese reserving 1/2 cup for garnish. Add in cooked chicken and parsley toss and serve.