Cook the fettuccine according to package directions.
In small bowl, combine the light brown sugar, paprika, cumin, salt, garlic powder, thyme, black pepper and cayenne pepper. Rub 2 tablespoon of the seasoning into the chicken, making sure it's entirely coated. Reserve the remaining seasoning for later.
Heat 2 tablespoon olive oil over medium-high heat in large skillet. Add the chicken to the skillet and cook for 4-5 minutes per side or until blackened and cooked through. Set aside.
In the same skillet, lower the heat to medium and add the butter and cream. Simmer for 2 minutes before whisking in garlic and remaining blackening seasoning.
Add 1 cup of Parmesan to the sauce and mix until melted through. Add the cooked fettuccine to the sauce. Toss a couple of times and add the remaining cup of Parmesan, tossing to combine.
Slice the chicken and add to pasta. Top with some Italian parsley and serve immediately.
Take the time to pound the chicken as it helps tenderize it and makes it fork tender.
Salt the water when boiling the fettuccine so it seasons the pasta.
Cook the fettuccine until just underdone so you can finish cooking it in the sauce.
Save some pasta water if you need to thin out the sauce.
Use freshly grated Parmesan cheese. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
You can also use store-bought alfredo sauce if you want to skip the homemade version.