Heat the butter in a large skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes until it begins to soften.

Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt. Cook and stir for 5 minutes until the chicken is golden on all sides.

Add the minced garlic and cook for one more minute, stirring constantly to release its aroma.

Pour in the chicken broth and add the rice, stirring to combine everything well.

Bring the pot to a boil, then reduce the heat to medium-low. Cover with a lid and let it simmer for 17-20 minutes, until the rice is soft and tender.

Stir in the heavy cream and freshly grated Parmesan cheese. Mix until well incorporated and creamy.

Serve immediately, optionally topped with a sprinkle of parsley for a fresh touch.