Bring a large pot of salted water to a boil for the elbow pasta.
Chop the broccoli into florets (or use pre-cut broccoli to save time). Toss with olive oil, garlic powder, and onion powder, then spread onto a baking sheet.
Bake at 400 degrees for about 15–20 minutes or until slightly charred and roasted. The roasted broccoli is one of the best parts of this recipe. It adds so much more flavor and richness than steamed broccoli and gives the pasta a cozy, comforting flavor.
Cook the elbow pasta according to package directions, about 8–10 minutes. Drain and return to the pot.
While the pasta cooks, heat olive oil in a large skillet and sauté the minced garlic for about 30 seconds.
Add the ground turkey and cook thoroughly. Stir in the taco seasoning and cook until fully combined. The taco seasoning doesn’t make this taste like tacos, it just gives the meat a ton of flavor so it doesn’t become the boring part of the pasta.
Mix Everything Together. Add the cooked turkey mixture to the pasta pot along with the shredded cheese and heavy cream.
Stir until creamy and fully combined, then fold in the roasted broccoli.
Serve warm and enjoy.
