Begin by placing a large skillet over medium heat and pouring in a couple of tablespoons of olive oil. Allow the oil to heat for about 1 minute until it shimmers gently.

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

In the same skillet, toss in the trimmed asparagus and an additional handful of sun-dried tomatoes. Sauté for about 5 to 10 minutes until the asparagus is tender yet still crisp.

While veggies are sautéing, bring a pot of salted water to boil and cook the tortellini according to package instructions, usually around 3 to 5 minutes.

Return the cooked chicken to the pan with asparagus and sun-dried tomatoes. Pour in the basil pesto and heat for 1 to 2 minutes, stirring until well combined.

Fold in the drained tortellini and halved cherry tomatoes into the skillet. Toss everything until the tortellini is coated with the pesto sauce.

Spoon the warm Pesto Chicken Tortellini and Veggies onto plates and garnish with fresh herbs or grated Parmesan cheese. Serve immediately.