Rigatoni with Crispy Chickpeas, Spinach and Lemony Panko Recipe

Ingredients

• 3 tablespoons salted butter, divided
• 3 tablespoons olive oil, divided
• One 15-ounce can chickpeas, rinsed and drained
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground pepper, divided
• 1 medium yellow onion, sliced
• 1 pound boneless chicken thighs, cut into bite-size pieces
• 3 tablespoons chili crisp, plus more for serving
• 1 cup chicken broth
• 1 cup heavy cream
• 2 lemons
• 1 cup panko
• 8 ounces rigatoni or any tubular pasta
• 5 ounces baby spinach