Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.

Season the chicken breasts with salt and pepper, then place them in the skillet. Cook until golden brown and cooked through, about 5–7 minutes per side depending on thickness.

Remove the cooked chicken from the skillet and set aside to rest.

In the same skillet, add the trimmed asparagus and cook for 2–3 minutes, stirring occasionally, until bright green and just tender.

Add the halved cherry tomatoes and cook for an additional 2 minutes, allowing them to soften.

Stir in the tortellini and 1 cup pesto sauce, tossing gently to coat. Ensure frozen tortellini is warmed through and tender.

Slice the rested chicken and return the slices to the skillet, tucking them among the tortellini and vegetables.

Cook everything together for another 2–3 minutes so the flavors meld and the chicken reheats.

Serve hot, finishing each plate with a sprinkle of freshly grated Parmesan cheese.