Boil pot of salted water
In another deep pan, add butter, sundried tomatoes, pressed garlic, 1 tbsp olive oil and stir until butter is melted. Add cream and stir. Reduce heat to a very low simmer.
In another pot, place asparagus for 3 minutes in boiling water. When finished, cut each stalk into 3-5 pieces, depending on the size of each asparagus stalk. Set aside.
Once pasta water boils, add pasta and cook per package instructions. Drain and reserve 1-2 cups of pasta water.
Slowly add pasta to the sauce and coat.
Add the grated Pecorino cheese slowly. Add pasta water to maintain creamy consistency.
Add more cheese if necessary. Feel free to add more cream and/or pasta water if necessary as well. There are no rules. Make it to your liking.
Add asparagus. Toss. Add salt and pepper.
Remove chicken from oven and plate with a side of pasta. Drizzle some of the sauce over the chicken.