Begin by bringing a large pot of salted water to boil and adding the penne pasta. Cook according to package instructions until al dente. Drain the pasta and set it aside while reserving about half a cup of the pasta cooking water.

In a large skillet over medium heat, drizzle the olive oil and add the diced yellow onion. Sauté until translucent and fragrant, about 3-4 minutes. Add minced garlic and continue cooking for another minute until aromatic.

Increase the heat slightly and add ground turkey into the skillet with onions and garlic. Season with salt, pepper, and Italian seasoning as it cooks through until browned evenly.

Sprinkle flour over the cooked turkey mixture and stir well for about one minute to combine everything thoroughly. Gradually pour in chicken broth while stirring continuously to prevent lumps from forming.

Once incorporated smoothly, add tomato sauce followed by half-and-half into your skillet mixture stirring gently until combined fully. The sauce should be creamy and slightly thickened at this point.

Add cooked pasta directly into the skillet along with mozzarella and cheddar cheese stirring until melted and fully coated in sauce goodness. If needed, use reserved pasta water to achieve your desired consistency before serving hot garnished with parsley!