Cheesy Ditalini with Chicken and Spinach

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Kosher salt

1 1/2 cups ditalini

1 shallot, minced

2 teaspoons fresh thyme

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup low-sodium chicken broth

1 cup milk

Freshly ground pepper

2 cups shredded rotisserie chicken

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 cup shredded gruyère cheese

Toasted breadcrumbs, for topping