In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add rice and stir to coat. Pour in water, add salt, and bring to a boil.

Reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and water is absorbed.

Remove from heat, stir in parmesan cheese, and fluff with a fork.

In a skillet, heat olive oil and butter over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.

Add minced garlic and red pepper flakes, cooking for an additional 1-2 minutes until garlic is fragrant.

Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 3-5 minutes until sauce thickens slightly.

Stir in grated parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper if needed.

Serve the chicken scampi over the garlic parmesan rice, garnished with fresh parsley.