Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, reserving 0.25 cup of pasta water before draining.
While the pasta cooks, dice the pancetta and chicken breast into small, uniform pieces.
In a large skillet over medium heat, sauté the pancetta until the fat renders and it becomes crispy.
Add the diced chicken and minced garlic to the skillet, cooking until the chicken is golden and cooked through.
In a small bowl, whisk together the whole egg, egg yolk, grated parmesan cheese, and black pepper until well combined.
Add the cooked pasta and the reserved pasta water to the skillet with the chicken and pancetta, tossing to coat.
Remove the skillet from the heat immediately to prevent the eggs from scrambling.
Pour the egg mixture over the pasta, tossing constantly and vigorously until the sauce thickens into a creamy, silky glaze.
Fold in the baby spinach, allowing the residual heat to wilt the leaves slightly before serving.