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Add the olive oil to a large skillet over medium heat. Once the oil is hot, add in the turkey. Break the turkey into large chunks and cook until almost browned, about 5 minutes. Note: The turkey pieces will continue to get smaller as the dish cooks.
Add in the diced onion and continue to cook for another 5 minutes until the onion is softened.
Add the minced garlic, salt, pepper and red pepper flakes to the pan. Continue to cook while stirring continuously for 1-2 minutes, until fragrant.
Add the chicken broth and broccoli florets to the pot. Bring to a simmer.
Pour the pasta in the pot and stir together. The pasta should just barely be submerged in the broth. Cook uncovered until the pasta is al dente, about 10-12 minutes or according to the package directions. Stir occasionally. Note: Some varieties of pasta will require more liquid – if you see all the liquid is gone before the pasta is done just add more water or broth.
Once the pasta is cooked through, add in the parmesan cheese and butter. Stir until it melts into a creamy sauce.