In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Stir in the uncooked rice, coating it well, and cook for another 2 minutes. Then, pour in chicken broth, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and fluffy.

While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, seasoning them generously with salt and pepper. Cook for about 5-7 minutes until the chicken is browned and fully cooked, stirring occasionally. Once done, remove the chicken from the skillet and set it aside on a plate, ensuring to keep all those flavorful drippings in the pan.

In the same skillet, add the remaining minced garlic and ½ teaspoon of red pepper flakes. Sauté for about 30 seconds until the garlic is fragrant. Pour in ½ cup of white wine or chicken broth along with 1 teaspoon of lemon juice, scraping up any brown bits stuck to the skillet. Allow the mixture to simmer for about 2-3 minutes, reducing slightly to intensify the flavor.

Lower the heat to medium-low, and slowly stir in ½ cup of heavy cream, allowing it to blend smoothly with the sauce. Gradually add in ½ cup of grated Parmesan cheese, stirring until it is completely melted and creates a creamy texture. Return the cooked chicken to the skillet, tossing it well in the rich sauce until every piece is coated.

Once the rice is done cooking, remove it from heat and fluff it gently with a fork. Stir in the remaining grated Parmesan cheese, mixing until it melts into the warm rice. Taste and adjust the seasoning with additional salt and pepper if necessary.

To plate the dish, place a generous portion of the garlic parmesan rice on each plate. Spoon the chicken scampi mixture over the rice, allowing some of that creamy sauce to drizzle down the sides.

Finally, finish off the dish by sprinkling chopped fresh parsley over the top.