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Place a Dutch oven over medium-high heat and add in 1 tablespoon of olive oil. Add onion and carrot. Cook for 3-4 minutes, or until veggies start to soften.
Add ground turkey and break up the meat. Once cooked through, season with salt, pepper, smoked paprika, oregano, garlic powder, and onion powder.
Add garlic and thyme and stir until fragrant.
Next, add in the chicken broth, milk, tomato sauce, stirring until well combined. Add another sprinkle of salt and pepper.
Stir in the pasta and bring to a slight boil. You'll cook uncovered until the pasta is nice and tender, about 7-10 minutes and most of the liquid (but not all!) is absorbed. You'll want a little bit of liquid left to make the sauce nice and creamy.
Remove from heat and add in the shredded cheese. Let cool down and rest about 5 minutes before serving so the liquid absorbs into the pasta and it becomes a nice creamy sauce.