Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.

Drain the pasta and set aside.

In a skillet over medium heat, add the ground turkey. Cook until browned and fully cooked, about 5-7 minutes.

Season with garlic powder, onion powder, Italian seasoning, salt, and pepper.

Pour in the heavy cream and chicken broth into the skillet with the turkey. Stir to combine.

Add the grated parmesan cheese and stir until melted and the sauce thickens slightly, about 3-5 minutes.

Add the cooked pasta, spinach, and cherry tomatoes to the skillet. Toss everything together until well coated.

Serve hot, garnished with additional parmesan if desired.