Cut the chicken into bite-sized pieces, season with Italian seasoning, garlic powder, red pepper, salt, and pepper, and set aside.

Melt 1 tablespoon of butter in a large skillet over medium-high heat, sear the seasoned chicken for 5-7 minutes until golden brown, then remove from skillet.

In the same skillet, reduce heat, add another tablespoon of butter, and sauté minced garlic for 1-2 minutes until fragrant.

Stir in the rice and toast for 1-2 minutes, then add chicken broth and bring to a simmer. Cover and cook for 15-18 minutes until rice is tender.

Stir in heavy cream and grated Parmesan until creamy. Adjust consistency with chicken broth if needed.

In a separate pan, melt more butter, add garlic and red pepper, return the chicken to coat in the sauce, warming through for 2-3 minutes.

Serve creamy rice topped with chicken and buttery scampi sauce. Garnish with parsley and red chili if desired.