In a saucepan, bring water to a boil. Add rice and a pinch of salt. Reduce heat, cover, and simmer for 18-20 minutes until rice is tender.

In the last 5 minutes of cooking, add minced garlic and butter to the rice. Stir in Parmesan cheese once cooked.

In a skillet, heat olive oil over medium heat. Add chicken pieces, season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 6-8 minutes.

Add minced garlic to the skillet and sauté for 1 minute until fragrant.

Pour in chicken broth and bring to a simmer. Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens, about 3-5 minutes.

Serve the chicken scampi over the garlic parmesan rice. Garnish with additional Parmesan cheese if desired.