Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add ground turkey, breaking it apart with a spatula. Sauté for about 5-7 minutes until fully cooked.

Lower the heat and stir in tomato sauce, half-and-half, mozzarella, and cheddar cheese into the skillet. Mix until the cheeses start to melt and the sauce becomes creamy, about 3-4 minutes.

Add the drained penne pasta to the skillet, gently folding it into the creamy sauce. Toss for about 2-3 minutes until evenly coated.

Sprinkle in red chili flakes and adjust seasoning with salt and pepper as needed. Stir for an additional minute.

Plate the creamy pasta, garnish with fresh parsley and a sprinkle of red chili flakes. Serve immediately.