Think of the rich, creamy, indulgent joy of Fettucine Alfredo. Good. Now, imagine you have layers upon layers of it and some melty mozzarella, chicken, and spinach to round things out. That’s our Chicken Alfredo Lasanga for you. When you’re looking for a dinner that’s cheesy, carb-laden, and creamy-as-all-get-out, you need look no further, this will answer all your comfort food prayers and then some.

If you’ve made any other kind of lasagna before, you can handle this one. It’s a little time intensive but in no way tricky to make and I can promise you that it’s worth every minute you spend on it.

Now, I will do pretty much anything to avoid boiling lasagna noodles and then draining and separating them before layering them in a lasagna. Sometimes that means turning to a no-boil noodle, but sometimes it means using this method which is simply to cover the noodles in hot water while I work on the rest of the dish. It softens them enough that they cook through in the oven and don’t require any extra attention. (Just move them around every once in a while with your fingers to keep them from sticking.) Easy peasy.

You layer those noodles with a sauce that you’ll make on the stovetop that’s alfredo-inspired but not entirely true to the original. It features onions and spinach and ricotta, for instance, but still, the end result has those notes of cream, garlic, and Parm that make you only think of alfredo. Could you use the jarred stuff? Sure, you could. But those noodles need to sit in the water anyway, so why not spend that time building this beautiful sauce?

Chicken and mozzarella find their way into those layers too so you not only get a creamy dish, you also get a very hearty and filling one with some magnificent cheese pulls. I’m not saying this is something you should eat on the daily but when the mood strikes for something creamy and indulgent, this more than fits the bill.