Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, trim, then halve snap peas. Peel, then mince or grate garlic.

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, pepper and half the Italian Seasoning.

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 5-6 min.**

Add garlic and remaining Italian Seasoning to the pan with chicken. Cook, stirring often, until fragrant, 30 sec. Reduce heat to medium-low, then add snap peas, broth concentrate, cream and cream cheese. Simmer, stirring occasionally, until sauce is slightly thickened and snap peas are tender-crisp, 2-3 min. Add spinach, then season with salt and pepper. Stir until wilted, 1-2 min.

Add chicken and veggies sauce, reserved pasta water and half the Parmesan to the large pot with linguine, then toss to coat. Divide garlicky chicken alfredo between bowls. Sprinkle remaining Parmesan over top.