Stir all seasonings together in a small dish. Pound chicken to about ½-3/4 inch thickness and pat dry. Liberally season on both sides with the seasoning mixture. Set aside until ready to cook.
In a large pot, cook fettuccine pasta as directed on package. Drain and set aside.
* See Note for alternative if you don't have a steamer. In a large pot, add an inch of water and bring to a rolling boil. Place a steamer basket inside the pot and add the broccoli. Cover, turn the heat down to a medium-low, and cook for 6-10 minutes, until the broccoli is tender.
Melt 1-2 tablespoons of butter in a skillet, preferrably cast iron, over medium-high heat. Add chicken and cook for 2-3 minutes per side. Chicken should be dark brownish-black on the outside and cooked through, but still moist. The skillet may smoke during the blackening process. Don't be alarmed! Allow the chicken to rest uncut while the sauce is making.
In a large, deep skillet, melt 6 tablespoons of butter over medium heat. Add in minced garlic and sauté one minute until golden and fragrant. Slowly add in the cream and stir until well combined. Stir occassionally and bring to a bubbling boil, about 5 minutes. Add salt and pepper.
While the sauce is thickened and still bubbling, add in Parmesan cheese, ½ cup at a time, whisking vigorously between additions very well. Reduce heat to low after the cheese has completed melted. Stir frequently to keep the cheese from scorching.
In a small bowl, add ¼ cup of cream sauce and 1 tablespoon cornstarch. Mix until smooth and without lumps. Add cornstarch mixture into sauce and stir until well combined.
Mix noodles into sauce and heat up to warm. Plate with broccoli and chicken pieces on top. Sprinkle additional shredded parmesan as desired.