In large frying pan over medium-high heat, sautéed chicken with olive oil until golden brown. Reserve in a stock pot. Repeat same process for tomatoes and mushrooms; add to the chicken.
In a large mixing bowl combine the Club House Italiano Seasoning, Club House Garlic Plus Seasoning, Alfredo sauce and milk. Add to chicken.
Bring sauce to a boil, reduce heat and simmer 6 to 8 minutes, stirring occasionally. Add cooked pasta.
