Cook the pasta according to package instructions in salted water until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Sauté the diced onion for 3-4 minutes until translucent, then add minced garlic and sauté for another 30 seconds.

Add the ground turkey, breaking it apart while cooking for 5-7 minutes until browned and cooked through.

Sprinkle in paprika, Italian seasoning, salt, and pepper; stir to combine and cook for an additional minute.

Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 2-3 minutes until slightly thickened.

Stir in grated Parmesan cheese until melted and sauce is smooth.

Fold in fresh spinach and cook until just wilted, about 1-2 minutes.

Add the cooked pasta into the skillet, mixing gently to coat with the sauce. Use reserved pasta water for desired consistency.

Serve the pasta immediately, garnished with additional Parmesan if desired.