Warm up about 2 tablespoons of olive oil in a large skillet over medium heat.

Add the seasoned chicken thighs and sun-dried tomatoes to the skillet. Cook for 5-10 minutes, turning occasionally, until the chicken is no longer pink.

Carefully remove the cooked chicken and tomatoes from the skillet, leaving the flavorful oil behind. Set them aside.

In the same skillet, toss in the asparagus. Sauté for about 5-10 minutes until they become tender yet still crisp.

Prepare the tortellini according to the package instructions. Drain once they're al dente.

Return the chicken back to the skillet, add the basil pesto, and mix thoroughly. Heat for an additional 1-2 minutes.

Gently fold the cooked tortellini and halved cherry tomatoes into the skillet, ensuring everything is well combined.

Add a dollop of remaining pesto on top if desired, sprinkle with salt, and serve immediately with the sautéed asparagus.