Boil a large pot of water, gently loosen tortelloni, add to water + stir; cook 3-4 min until al dente, then drain + return to pot

Meanwhile, heat 1 tbsp oil in skillet over med-high; pat chicken dry, season with salt/pep + cook 4-6 min per side until fully cooked, no pinkness remains + internal temp is 165°; slice chicken into bite-size pieces

Toss pasta with chicken + ¼-½ cup pesto, then divide to plates