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In a medium saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the rice and toast it for 1-2 minutes.
Add chicken broth to the pan and bring to a boil. Reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and liquid is absorbed.
Remove the pot from heat. Stir in grated Parmesan cheese and season with salt and pepper to taste. Keep covered and set aside.
While the rice cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the chicken strips and season with salt, pepper, and Italian seasoning. Cook for about 4-5 minutes until golden brown and cooked through.
Add the minced garlic, red and yellow bell peppers, and red pepper flakes (if using) to the skillet. Cook for another 3-4 minutes until the peppers are softened and garlic is fragrant.
Squeeze in the lemon juice and toss everything together. Taste and adjust seasoning if needed.
Spoon the garlic Parmesan rice onto plates and top with the chicken scampi mixture. Garnish with chopped fresh parsley and extra Parmesan if desired. Serve hot!