In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Return the cooked chicken to the skillet and mix well to coat the chicken in the creamy sauce.

Fluff the cooked rice with a fork and serve it on plates. Top with the creamy chicken scampi mixture. Garnish with fresh parsley and serve with lemon wedges on the side.