Pasta is one of my favorite comfort foods, and being gluten free doesn’t change that. Contrary to a common misconception, gluten-free eaters can absolutely enjoy satisfying pasta dishes. This walnut pesto penne combines bright basil, earthy mushrooms, crunchy walnuts and a touch of lemon for vibrant flavor. I adapted the original idea from Pinch of Yum and added chicken and asparagus for protein and vegetables, making it a balanced, hearty meal that fits well into a fitness-focused lifestyle.
As someone who tracks macros closely, I rely on meals that deliver protein, healthy fats and carbohydrates. This penne delivers: chicken for lean protein, olive oil and walnuts for heart-healthy fats, and pasta for carbs. If you follow a gluten-free plan, use a gluten-free penne; otherwise regular penne works perfectly. The recipe is flexible and easy to scale for meal prep.
The pesto is rich from walnuts, olive oil and Parmesan. If you prefer a lighter version, reduce the olive oil and omit the Parmesan, but keep the walnuts—they provide omega-3s and a satisfying texture. The combination of sautéed mushrooms, tender blanched asparagus and sliced roasted chicken adds depth and variety to each bite. This dish reheats well, so it’s a great option for leftovers or prepping ahead for busy days.
This recipe is straightforward to make and yields a flavorful, nutritious pasta that can become a weekly favorite. Follow the directions below for best results, and adjust seasoning to taste. Enjoy!
Ingredients
For the Pasta
- 8 ounces penne pasta (gluten-free or regular)
- 1 teaspoon extra virgin olive oil
- 16 ounces fresh sliced mushrooms
- 1 pound thin-sliced chicken breast fillets
- 10 stalks fresh asparagus
For the Walnut Pesto
- 1 cup walnuts
- 1½ cups fresh basil and fresh spinach (combined)
- ¼ cup shredded Parmesan cheese
- ¼ cup olive oil
- 2 garlic cloves
- Juice of 1 lemon
- Salt and pepper to taste
Directions
- Preheat oven to 350°F (175°C). Season the thin-sliced chicken breasts with salt and pepper. Place in an oven-safe dish and bake uncovered for about 30 minutes, or until cooked through. When done, slice into thin strips and set aside.
- Blanch the asparagus: bring a pot of water to a boil, add the asparagus and cook 2–4 minutes until bright green and slightly tender. Transfer to cold water to stop cooking, then set aside.
- Cook the penne according to package instructions. Drain, rinse briefly with cool water, and set aside.
- Toast the walnuts in a small sauté pan over low heat without oil, stirring frequently, until fragrant and lightly browned—about 4–6 minutes. Watch carefully so they don’t burn.
- Combine the toasted walnuts, basil and spinach, Parmesan, olive oil, garlic, lemon juice, salt and pepper in a food processor or blender. Puree until smooth to make the walnut pesto.
- In a large sauté pan, heat 1 teaspoon of extra virgin olive oil over medium heat. Add the sliced mushrooms and cook about 8 minutes until they are a deep golden brown and tender.
- Add the cooked penne, sliced chicken and blanched asparagus to the pan with the mushrooms. Stir in the walnut pesto and heat gently until everything is warmed through and evenly coated.
- Serve topped with extra Parmesan and chopped parsley if desired. Adjust salt and pepper to taste.
- Recipe source: inspired by Pinch of Yum