In a large pot, bring salted water to a boil. Add the fettuccine or your pasta of choice and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until it’s browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.

Add the sliced mushrooms to the skillet with the turkey and sauté for another 5 minutes until the mushrooms soften. Add the minced garlic and cook for an additional minute until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes, allowing it to thicken slightly.

Stir in the cooked pasta and the reserved pasta water, mixing well to coat every strand in the creamy sauce. Finally, add grated Parmesan cheese and mix until melted and creamy.

Garnish with fresh parsley before serving to add a burst of color and freshness.