Bring a large pot of salted water to a boil. Add the 8 oz penne pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water for later.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and diced poblano peppers. Cook, stirring occasionally, until they soften and the onions become translucent, about 5 minutes. Add the minced garlic and cumin, cooking for another minute until fragrant.
Add the 1 pound of ground turkey to the skillet. Break it up with your spoon, stirring occasionally, until the turkey is fully cooked and no longer pink. Season with salt and pepper to taste.
Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring to combine. Let the mixture simmer gently for about 3-5 minutes, allowing the sauce to thicken slightly.
Reduce heat to low and stir in the shredded Monterey Jack cheese until melted and incorporated into the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Finally, fold in the cooked penne pasta, making sure every piece is coated in that creamy, cheesy goodness.
Remove from heat and sprinkle freshly chopped cilantro over the top for a burst of color and freshness. Serve immediately and enjoy!
