Cook gluten free noodles according to package. Then drain.
Meanwhile in food processor pulse basil leaves, salt, garlic, walnuts and Romano cheese several times. Scrape the sides of bowl and pulse another couple of times if needed.
Drizzle olive oil in while processing until combined.
Mix noodles and basil pesto together and place on platter. Top with cherry tomatoes and sliced chicken.
Dinner is served!
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/chicken-pesto-pasta-gluten-free/