Fill the saute pan about an inch deep with tap water, and bring to a boil.

Add asparagus to the pot and boil for about 2 minutes.

Remove the asparagus (tongs may be helpful), and put it in the ice bath to stop the cooking; set aside.

Start a separate pot of water to boil to cook your pasta per package instructions.

Wipe dry the pan you just cooked the asparagus in, return to stovetop and put the olive oil in it.

Turn the heat to low to preheat the pan for about 1-2 minutes, then add the minced garlic.

Cooks the garlic (should hear a light sizzle) on low for about 1.5 minutes.

Stir in the flour, and stir to combine for about a minute.

Slowly add the milk, whisking to break up any lumps.

Add the salt and pepper, and increase the heat a little to medium, continuing to whisk until the milk starts boiling.

Reduce heat back down to low (maintain a light boil/ simmer), and whisk often for about 5 minutes, until thick.

Stir in the parmesan cheese, and remove from heat.

Cook your pasta according to package instructions, and reserve at least 1/2 cup of starchy pasta water prior to draining your finished pasta.

Remove the asparagus from the ice water, and chop into bite size chunks.

Toss the drained pasta, chicken, asparagus and sun-dried tomatoes with the sauce in the pan you cooked the sauce in.

If you need to loosen up the sauce a little bit, add some of the reserved pasta water, a couple tablespoons at a time until sauce reaches desired consistency.

Optional: garnish with fresh basil.