Before starting, wash and dry all produce. Add 10 cups warm water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Break linguine in half, then add to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return linguine to same pot, off heat.

While linguine cooks, pat chicken dry with paper towels. Cut chicken into 1-inch pieces. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add chicken. Cook until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!)

Peel, then mince or grate garlic. Add garlic, Cream Sauce Spice Blend and Italian Seasoning to the pan with chicken. Cook, stirring often, until chicken is coated and aromatics are fragrant, 30 sec. Add peas, broth concentrate, cream, cream cheese and 1/4 cup water (dbl for 4 ppl). Bring to a gentle boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-6 min. **

Add chicken, sauce, spinach, reserved pasta water and half the Parmesan to the large pot with linguine. Toss to combine until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Divide garlicky chicken alfredo between plates. Sprinkle remaining Parmesan over top.