Start by bringing a large pot of salted water to a boil. Add penne pasta and cook according to package instructions, about 8-10 minutes, until it’s just shy of al dente. Reserve about a cup of the starchy pasta water, then drain the pasta in a colander and set aside, allowing the steam to escape.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add finely diced yellow onion and sauté for about 5 minutes, or until the onions are soft and translucent.

Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook for about 6-8 minutes until it's browned and crumbly. Season generously with salt, black pepper, and Italian seasoning, then stir in minced garlic and cook for another minute.

Sprinkle 2 tablespoons of all-purpose flour over the browned turkey mixture while stirring continuously. Cook for 1 minute to eliminate any raw flour taste. Gradually pour in 1 cup of chicken broth and 1 cup of tomato sauce while stirring to combine. Bring the mixture to a gentle simmer and let it thicken for about 3-5 minutes.

Gently fold the cooked penne pasta into the turkey sauce mixture, ensuring every piece is coated. Stir in ½ cup of half-and-half for creaminess, and adjust the thickness by adding some reserved pasta water as needed.

Lower the heat and fold in half of the mozzarella and cheddar cheese, stirring until melted and bubbly, about 2-3 minutes. Once the cheeses are fully combined, turn off the heat and sprinkle the remaining cheese on top. Cover the skillet for a couple of minutes.

To garnish your Gordon Ramsay Ground Turkey Pasta, sprinkle fresh parsley and a dash of red chili flakes over the top. Plate generously and serve warm.