Rinse the rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, bring 2 cups of chicken broth (or water) to a boil. Add the rinsed rice and a pinch of salt, reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and has absorbed the liquid.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper.

Once the oil is hot, add the chicken breasts to the skillet. Sear for about 5-6 minutes on each side until cooked through and golden brown. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and crushed red pepper flakes. Sauté for about 1 minute until fragrant, being cautious not to burn the garlic.

Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.

Return the chicken breasts to the skillet, spooning the sauce over them. Let simmer for another 2-3 minutes, then remove from heat and stir in chopped parsley.

In another pan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute.

Stir in the heavy cream and bring to a gentle simmer. Add the cooked rice and grated Parmesan cheese, mixing well to combine. Season with salt and pepper to taste.

To serve, plate a generous helping of the creamy garlic Parmesan rice, topped with the chicken and drizzled with the garlic sauce.