Place a pot over high heat and add a little olive oil to sauté the chicken. Add the chicken thighs directly from the package and sauté well, seasoning with salt. After 10 minutes of good browning, temporarily remove them from the heat.

In the same pot, add a little water, mascarpone, pine nuts, garlic, and basil leaves. Let it simmer for 1–2 minutes, then turn off the heat and blend with a blender.

Next, cut the chicken into julienne, meaning into thin strips, similar to the shape of fettuccine. Immediately add the chicken to the sauce.

Finally, boil the pasta for 1 minute less than the time indicated on the package and add it to the sauce with the chicken. Let it simmer for 2 minutes, then add 10 halved cherry tomatoes, lemon zest, and grated cheese. Serve with freshly ground pepper.