1-First, gather all ingredients and chop the onion and garlic finely, just as mentioned in the recipe details. Heat 4 tablespoons of butter in a large pan over medium heat, then add the 1.5 pounds of chicken pieces seasoned with 2 teaspoons of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of pepper, cooking until golden brown.

2-Once the chicken is set aside, in the same pan, sauté the diced onion and 3 teaspoons of minced garlic until they turn translucent and fragrant. Next, add the 1 cup of long grain rice, stirring to coat it in the butter for a minute or two. Pour in 2 1/2 cups of chicken broth, bring it to a boil, then reduce the heat, cover, and simmer until the rice is tender, about 15 minutes.

3-While the rice cooks, cut the chicken into bite-sized pieces if needed. Stir in the 1/2 cup of heavy cream and 1/2 cup of grated parmesan cheese to create that creamy finish, mixing until everything blends smoothly. Return the chicken to the pan, warm it through for a few minutes, and adjust seasoning to taste. For adaptations, consider using plant-based cream for vegan versions as you go.