Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken thighs and sauté for about 5-10 minutes until cooked through.

Add diced sun-dried tomatoes and sauté for another 2-3 minutes. Remove chicken and tomatoes from the skillet, leaving the oil behind.

In the same skillet, add trimmed asparagus, lightly seasoned with salt, and sauté for about 5-10 minutes until tender yet crisp.

In a separate pot, bring salted water to a boil and cook tortellini according to package instructions, usually 3-5 minutes. Drain and set aside.

Return cooked chicken thighs and sun-dried tomatoes to the skillet. Add basil pesto, stirring to coat evenly and heat through for about 1-2 minutes.

Gently fold in the cooked tortellini and halved cherry tomatoes, tossing until well combined and warmed through.

Taste and adjust seasoning with salt if needed. Serve hot, optionally with crusty bread or a light salad.