Creamy Rigatoni with Crispy Chickpeas, Spinach, and Lemony Panko

Step 1

In a heavy-bottom pot or Dutch oven over medium heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Add the drained chickpeas and season them with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Lightly fry the chickpeas until they start to caramelize and get slightly crispy around the edges with golden-brown spots, 5 to 7 minutes. Using a slotted spoon, transfer the chickpeas to a bowl.

Step 2

In the same pot, melt the remaining 2 tablespoons of butter over medium-high heat. Add the sliced onion and cook until it’s translucent, 2 to 3 minutes. Add the chicken, season it with the remaining salt and pepper, and cook for 3 to 5 minutes. There’s no need to thoroughly cook the chicken in this step because it will be cooked through in simmering broth later. Once the meat starts picking up some color, add the chili crisp and stir.

Step 3

Once the chicken and onion are fully coated with chili crisp, add the broth and heavy cream and bring to a boil. Zest both lemons and set the zest aside. Cut one lemon and squeeze one half directly over the pot while catching any seeds. Add half of the reserved cooked chickpeas to the pot. Let it simmer while stirring for 8 to 10 minutes, or until the sauce starts to thicken slightly and the chicken is fully cooked. Slightly mash the chickpeas during this process to thicken the sauce.

Step 4

In a medium sauté pan or skillet over medium heat, add the remaining 2 tablespoons of olive oil and the panko. Stir for 2 to 3 minutes, or until the panko starts to turn golden brown. Add the juice of the remaining 3 lemon halves. Keep stirring to cook off any moisture from the lemon juice, and turn off the heat when the panko gets crispy and golden brown. Stir in the reserved lemon zest and set aside.

Step 5

In a separate pot, cook the pasta according to the package directions, but 3 minutes short of the cooking time, then transfer the al dente pasta to the pot with the simmering sauce to finish cooking. Constantly stir the pasta until thick. Season with more salt if necessary.

Step 6

Turn off the heat and add the spinach and the remaining chickpeas to the pot. Keep stirring until the spinach is wilted.

Step 7

Serve immediately with generous sprinkles of lemony panko and an extra drizzle of chili crisp.