In a pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add rice and stir for 1-2 minutes until lightly toasted.

Pour in water, add salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked.

Remove from heat, stir in parmesan cheese, and let sit covered for 5 minutes.

In a large skillet, melt butter over medium heat. Add sliced chicken and cook until browned, about 5-7 minutes.

Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in chicken broth and heavy cream, and bring to a simmer. Add red pepper flakes and lemon juice.

Cook for another 5-7 minutes until sauce thickens slightly. Adjust seasoning with salt and pepper if needed.

Serve chicken scampi over garlic parmesan rice and garnish with chopped parsley.