In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant.

Add the rice and stir to coat. Pour in the water and add salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked.

Once cooked, stir in 1/4 cup of grated parmesan cheese and fluff with a fork.

In a skillet, melt 1/4 cup of butter over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1/4 cup of butter and minced garlic, cooking until fragrant.

Stir in chicken broth, heavy cream, lemon juice, and Italian seasoning. Bring to a simmer and cook for 5 minutes until slightly thickened.

Add the cooked chicken back to the skillet and stir in the grated parmesan cheese until melted and combined.

Serve the chicken scampi over the garlic parmesan rice, garnished with additional parmesan cheese if desired.