In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.

Season sliced chicken thighs with salt, then add them to the skillet. Cook for about 5-10 minutes, turning occasionally, until they are golden brown and fully cooked.

Once cooked, take the chicken out of the skillet and set it aside, leaving the delicious oil in the pan.

Add asparagus and half of the sun-dried tomatoes to the skillet. Sauté for 5-10 minutes until asparagus is tender yet crunchy.

Prepare the tortellini according to package instructions. Drain them once cooked, ensuring they remain al dente.

Return the cooked chicken to the skillet, add basil pesto, and stir gently on low-medium heat for 1-2 minutes.

Toss in cooked tortellini and halved cherry tomatoes, mixing everything until well combined.

Plate the pasta mixture, serve with roasted asparagus on the side, and adjust seasoning as needed.