In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add sliced, seasoned boneless chicken thighs and ¼ cup of chopped sun-dried tomatoes. Sauté for 5-10 minutes until the chicken is cooked through and golden brown.

Carefully remove the chicken and sun-dried tomatoes from the skillet and set them aside, keeping the flavorful oil in the pan.

Add trimmed asparagus and any remaining sun-dried tomatoes to the skillet, seasoning with a pinch of salt. Sauté for 5-10 minutes until the asparagus is bright green and tender-crisp.

Boil a large pot of salted water. Add uncooked tortellini and cook according to package instructions until al dente, about 3-5 minutes. Drain the tortellini, reserving a splash of pasta water.

Return the cooked chicken to the skillet with asparagus. Stir in basil pesto, mixing everything well until heated through.

Fold in the cooked tortellini and halved cherry tomatoes, tossing gently until combined and coated in pesto.

Adjust seasoning with salt if necessary and serve immediately.