Step 1: Brown the Turkey

Add the olive oil to a large skillet over medium heat. Once the oil is shimmering, add the ground turkey. Use a wooden spoon to break the meat into large chunks. Cook until the turkey is almost browned, which usually takes about 5 minutes. The pieces will shrink further as the pasta cooks.

Step 2: Sauté the Aromatics

Add the diced onion to the skillet and continue cooking for another 5 minutes until the onion is translucent and soft. Stir in the minced garlic, salt, black pepper, and red pepper flakes. Sauté for 1 to 2 minutes until the garlic is fragrant, being careful not to let it burn.

Step 3: Simmer the Pasta

Pour in the chicken broth and add the broccoli florets. Bring the mixture to a gentle simmer. Add the dry shell pasta and stir so that the pasta is mostly submerged in the liquid. Cook uncovered for 10-12 minutes, stirring occasionally, until the pasta reaches an al dente texture. If the liquid evaporates too quickly, add a splash more broth or water.

Step 4: Add Finishing Touches

Once the pasta is cooked through, turn off the heat. Stir in the parmesan cheese and butter. Keep stirring until the butter and cheese melt completely into a silky, creamy sauce that coats every shell and piece of broccoli.

Pro Tips

• Do not overcrowd the skillet, as this helps the turkey brown evenly rather than steam.
• Keep the broccoli pieces uniform in size so they cook at the same rate as the pasta.
• If you prefer extra creaminess, stir in an additional tablespoon of butter just before serving.
• If you have leftover turkey, this dish is perfect for repurposing into a healthy pasta bowl the next day.