Cook the pasta in a large pot of salted boiling water according to package instructions (8-10 minutes for al dente). Reserve 1/4 cup pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat for about 2 minutes. Add diced onion and sauté for 3-4 minutes until translucent.

Stir in minced garlic and cook for an additional 30 seconds until fragrant.

Add ground turkey, breaking it apart while cooking for 5-7 minutes until browned and no longer pink.

Season with paprika, dried Italian seasoning, salt, and black pepper; stir and cook for 1 minute.

Pour in chicken broth and heavy cream, bringing to a light simmer for 2-3 minutes until slightly thickened.

Remove from heat and gradually stir in grated Parmesan cheese until melted.

Fold in chopped fresh spinach, cooking for an additional 1-2 minutes until wilted.

Combine drained pasta with the sauce, tossing to coat. Add reserved pasta water if the sauce is too thick.

Serve immediately, garnished with extra Parmesan if desired.