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

In a skillet over medium heat, add the ground turkey and cook until browned, about 5-7 minutes. Break it apart with a wooden spoon as it cooks.

Add the chopped onion, garlic, and bell pepper to the skillet with the turkey. Sauté for about 3-4 minutes until the vegetables are softened.

Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer, then add the Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the cheese is melted and the sauce is creamy.

Add the drained pasta to the skillet and toss to coat in the creamy sauce. Cook for an additional 2-3 minutes to heat through.

Serve hot, garnished with chopped parsley.