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Bring a large pot of water to a boil, salt it generously and cook the pasta according to the package directions. Reserve 1-2 cups of pasta water before draining.
Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and saute the onion for 3-4 minutes over medium heat until softened.
Add the garlic and cook for another minute, then stir in the white wine and cook until the alcohol evaporates.
Stir in the red chili flakes, then add the turkey, chicken stock, half and half and creme fraiche. Stir continuously until you have a creamy sauce and bring to a simmer.
Lower the heat and simmer for 1-2 minutes, then stir in the baby spinach.
Once the spinach has wilted, transfer the cooked pasta to the pot and toss to combine.
Stir in the grated Parmesan, season to taste and serve immediately.