Start by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and sauté for about 3 minutes until it turns translucent and soft. Next, stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground turkey to the skillet, seasoning it with kosher salt and ground black pepper. Cook for about 6 minutes, or until it’s completely browned and cooked through.

Pour in the low-sodium chicken broth and half-and-half, stirring well. Bring to a gentle simmer, allowing it to cook for about 3-4 minutes so that the flavors meld together.

Add the cooked penne pasta and fresh baby spinach into the skillet, folding everything together gently. Cook for an additional 2-3 minutes until the spinach wilts.

Finally, stir in the grated Parmesan cheese, allowing it to melt completely into the sauce. Serve immediately for a warm, comforting meal.