Peel and mince the garlic. Grate the Parmesan.

Boil the penne in salted water until al dente. Reserve a cup of pasta water, then drain.

Heat olive oil in a wide skillet until shimmering. Add the ground turkey and break into crumbles.

Cook until golden-brown at the edges with no pink left.

Add the minced garlic and stir until fragrant and still pale. Season with salt, black pepper, and dried Italian seasoning.

Pour in the chicken broth and scrape up the browned bits, then pour in the heavy cream.

Simmer gently until the sauce thickens enough to coat a spoon.

Stir in the Parmesan in small amounts until melted.

Add the spinach and stir until wilted dark green.

Tip in the drained penne and toss with a splash of reserved pasta water until glossy. Serve in bowls with a final dusting of Parmesan.