Consider the rich, creamy, decadent delight that is Fettucine Alfredo. Good. Imagine layers upon layers of it, with some melty mozzarella, chicken, and spinach thrown in for good measure. This is our Chicken Alfredo Lasanga. If you’re searching for a cheesy, carb-laden, and creamy-as-hell dinner, go no further; this will answer all of your comfort food prayers and then some.

If you’ve prepared any other type of lasagna before, you’ll be fine with this one. It’s a little time-consuming but not difficult to make, and I can assure you that it’s worth every minute you put into it. I’ll do almost anything to avoid boiling lasagna noodles, draining them, and separating them before putting them in a lasagna. Sometimes that means using a no-boil noodle, but other times it means simply covering the noodles in boiling water while I work on the remainder of the dish.

It softens them enough that they cook through in the oven without needing any more attention. (Just move them about with your fingers every now and then to keep them from sticking.) Simple as that. You’ll coat the noodles with an alfredo-inspired but not totally authentic sauce you’ll cook on the stovetop. It has onions, spinach, and ricotta, for example, but the ultimate result has those cream, garlic, and Parmesan undertones that make you think of Alfredo.

Could you use the jarred ingredients? You certainly could. But those noodles have to sit in water anyhow, so why not use that time to make this lovely sauce? Chicken and mozzarella are also included in the layers, resulting in a dish that is not only creamy but also robust and full, with some excellent cheese pulls. I’m not saying this is something you should eat every day, but when you’re in the mood for something creamy and delicious, this more than suffices.