In a large saucepan, bring 4 quarts of water to a rolling boil over high heat. Once boiling, add the tortellini and cook according to package instructions, usually around 3–5 minutes for fresh or 5–7 minutes for frozen. Drain the tortellini, reserving a little pasta water, and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once shimmering, add the sliced zucchini and a generous pinch of salt. Sauté for about 4–5 minutes, stirring occasionally, until the zucchini is tender but retains a slight crisp. Remove from the skillet and set aside.

In the same skillet, pour in the remaining tablespoon of olive oil. Heat over medium-high for about a minute, then add the sliced chicken breast seasoned with salt. Cook for approximately 5 minutes until the chicken is no longer pink and reaches an internal temperature of 165°F (75°C). Remove from heat and set aside with the zucchini.

Return the cooked zucchini to the skillet along with the cherry tomatoes, cooked tortellini, and the basil pesto. Stir gently over medium-low heat for about 2 minutes, ensuring everything is well combined and heated through.

Taste the mixture and adjust seasoning with salt if necessary. If the dish seems dry, add a splash of the reserved pasta water. Serve immediately, garnishing with extra basil or a sprinkle of parmesan cheese.