Boil a large pot of salted water and cook the ravioli according to package instructions, about 3-5 minutes, until they float. Drain and set aside, reserving some pasta water.

In a skillet, heat olive oil over medium heat. Add sliced chicken breast and sun-dried tomatoes; cook for 5-10 minutes, until chicken is cooked through. Set aside.

In the same skillet, add asparagus and sauté for 5-10 minutes until bright green and tender. Set aside with chicken.

Return chicken and tomatoes to skillet, lower heat, add basil pesto, and heat through for 1-2 minutes.

Gently fold in cooked ravioli and cherry tomatoes; toss to combine and cook for another minute.

Add asparagus back to the skillet, mix well, and serve warm. Optionally top with freshly grated Parmesan cheese.