In a large pot, bring 4 cups of water to a boil.

Add jasmine rice and a pinch of salt. Stir, then reduce heat to low and cover.

Cook for about 18 minutes or until rice is tender and water is absorbed. Remove from heat and fluff with a fork.

While the rice cooks, slice the chicken breasts into bite-sized pieces and season with salt and pepper.

Heat 2 tablespoons of olive oil over medium-high heat in a large skillet.

Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.

In the same skillet, add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.

Add chicken broth and lemon juice to the skillet, scraping any browned bits. Bring it to a simmer, then reduce heat to low.

Stir in heavy cream, allowing it to come to a gentle simmer.

Gradually whisk in grated parmesan cheese until melted and sauce thickens slightly.

Return cooked chicken to the skillet and stir to coat in sauce. Cook for an additional 3-4 minutes to heat through.

Serve chicken scampi over a generous portion of garlic parmesan rice.

Garnish with additional parmesan and chopped parsley.