Name: Creamy Rigatoni with Crispy Chickpeas, Spinach, and Lemony Panko
Yield: Serves 2 to 4
Ingredients: 2 tsp kosher salt; 5 oz [140 g] baby spinach (see Note); 1 cup [60 g] panko; 2 lemons; 1 medium yellow onion, sliced; 1 cup [240 ml] chicken broth; 8 oz [230 g] rigatoni or any tubular pasta; 1 tsp freshly ground pepper; One 15 oz [425 g] can chickpeas, rinsed and drained; 1 lb [455 g] boneless chicken thighs, cut into bite-size pieces; 3 Tbsp salted butter; 3 Tbsp olive oil; 3 Tbsp chili crisp, plus more for serving; 1 cup [240 ml] heavy cream (see Note)

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Chili Crisp

By James Park

Published 2023

About

Chili crisp is often associated only with Asian dishes, like dumplings and noodles, but it’s also incredible with pasta dishes both as a finishing touch and as a sauce. A combination of heavy cream and chicken broth creates a delicious foundation for spicy chili crisp, resulting in a layered, savory sauce—without being overly spicy. Lightly crisped chickpeas and tender chicken thighs make the dish even more satisfying and hearty. The unsung hero of the dish is the bright lemon flavors in bo