Preparation Steps

• Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain and set aside.
• In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent.
• Next, add the ground turkey to the skillet. Cook it thoroughly, breaking it apart as you go, and season it with salt, black pepper, and the Italian seasoning.
• Sprinkle the flour over the turkey mixture, stir well to combine, and cook for an additional minute to eliminate the raw flour taste.
• Pour in the chicken broth and tomato sauce, stirring continuously to form a smooth mixture. Bring it to a gentle simmer.
• Lower the heat, then gently stir in the half-and-half. Gradually add the mozzarella and cheddar cheeses, stirring until the cheeses are melted and the sauce is creamy.
• Finally, add the cooked penne to the cheese sauce, tossing to ensure every piece of pasta is coated. Sprinkle with red chili flakes and garnish with fresh parsley before serving.