Roast the cashew nuts in a pan without fat, take them out and let them cool down. Wash parsley and thyme and shake dry. Pluck parsley leaves off and scrape thyme leaves from the stalks.
Peel and coarsely chop the garlic. Puree cashews, herbs, garlic, pecorino cheese and approx. 125 ml olive oil in a blender. Season to taste with salt and pepper.
Mix cream cheese and 100 g pesto. Wash the chicken fillets, dab dry and cut lengthwise into 4 thin slices. Cut open the freezer bag, place the fillets individually in between and beat flat.
Spread the chicken roulades with pesto cream cheese, roll them up and pin them with a small wooden skewer.
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat clarified butter in a large pan and fry the roulades for 8-10 minutes, turning them over. Drain the noodles on a sieve, collecting approx. 125 ml noodle water.
Put the pasta and pasta water back into the pot and mix with about 2/3 of the remaining pesto. Season with a few squirts of lemon juice.
Mix the rest of the pesto with 4-5 tablespoons of oil and pour into a small glass. Arrange pasta and roulades on a large plate. Sprinkle with parsley and thyme as desired and garnish with lemon.