Cut chicken into small cubes. Heat a large skillet over medium-high heat. Add 2 tbsp of butter to the skillet and the chicken. Season with salt, pepper, oregano, thyme, onion powder, garlic powder, and red pepper flakes. Cook until the chicken is pretty much fully cooked.

Next, add 1 tbsp minced garlic, the chopped sun dried tomatoes, 1 cup of uncooked and rinsed rice, and 2 cups of chicken broth. Stir everything together well. Cover with a lid and once it is bubbling, lower the heat to medium-low. Cook for 15-20 minutes or until your rice is cooked how you want it.

Add 1/2 cup of heavy cream and 1 cup of shredded mozzarella cheese. Stir well. Top with a little bit more cheese. Let sit on the stove covered until the cheese melts or put it in the oven on broil for just a couple of minutes. Top with shredded Parmesan cheese and dried parsley. Enjoy!