In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add seasoned chicken thighs and sun-dried tomatoes. Sauté for 5-7 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F.

Transfer cooked chicken and sun-dried tomatoes to a plate and let rest while keeping the oil in the skillet.

In the same skillet, add trimmed asparagus, stirring to coat in the oil. Sauté for 5-10 minutes until tender but vibrant.

While asparagus cooks, bring a large pot of salted water to boil and add uncooked tortellini, cooking according to package instructions (about 3-5 minutes). Drain and set aside.

Return cooked chicken and sun-dried tomatoes to the skillet with sautéed asparagus. Stir in 1 cup of basil pesto and mix until heated through (1-2 minutes).

Add drained tortellini and halved cherry tomatoes to the skillet, tossing to combine and ensuring tortellini is coated in pesto.