Dice the onion into 1/4-inch pieces, mince the garlic cloves, and cut the broccoli into 1-inch florets. Fill a large pot with salted water and bring it to a boil—this will be ready for the pasta when you need it. Having everything prepped and your water boiling ensures smooth timing once you start cooking the protein and vegetables.

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 1-2 minutes until it begins to soften, then add the minced garlic and cook for another 30 seconds until fragrant. Add the ground turkey and break it up with a spoon as it cooks for 12-15 minutes, stirring occasionally, until it's fully cooked and lightly browned. Season generously with salt, pepper, and red pepper flakes. I like to let the turkey brown undisturbed for a minute or two between stirs—this creates better color and deeper flavor rather than constant stirring.

Once the turkey is browned and seasoned, add the broccoli florets to the skillet and cook uncovered for 2-3 minutes, stirring gently to coat with the oil and turkey. At the same time, add the chickpea pasta to your boiling water and cook according to box directions. This parallel cooking keeps everything on schedule and prevents the broccoli from overcooking.

Cover the skillet with a lid and reduce heat to medium. Cook for 2 more minutes to gently steam the broccoli until it's tender-crisp. This residual moisture and gentle heat help the broccoli finish cooking while you're draining the pasta. I prefer this covered steaming method over boiling broccoli separately because the broccoli stays fresher and soaks up flavors from the turkey.

When the pasta is al dente, drain it thoroughly and add it directly to the skillet with the turkey and broccoli. Pour in the 2 cups of alfredo sauce and gently toss everything together over medium heat for about 1 minute until the sauce coats all the ingredients and everything is heated through. The residual heat from the skillet will warm the sauce perfectly without overcooking the pasta.

Divide the pasta into serving bowls and top each portion with a generous grating of fresh parmesan cheese. Serve immediately while everything is hot and creamy.