Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish unless using an oven-safe skillet for everything.

Cook the pasta: Boil in salted water until just shy of al dente. Drain and set aside. It will finish in the oven, so don’t overcook.

Crisp the bacon: In a large skillet over medium heat, cook chopped bacon until browned and crisp. Transfer to a paper towel–lined plate. Leave about 1 tablespoon of bacon fat in the pan; discard the rest or save for another use.

Sauté aromatics: Add olive oil to the pan if needed. Cook onion until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds, just until fragrant.

Brown the turkey: Add ground turkey, salt, pepper, smoked paprika, and parsley. Break it up with a spoon and cook until no longer pink. Don’t overcook; you want it juicy.

Build the ranch sauce: Sprinkle ranch seasoning over the turkey. Stir in chicken broth and milk. Add cream cheese and let it melt, stirring until smooth. Whisk in Greek yogurt or sour cream off the heat to keep it from curdling.

Add veggies and pasta: Fold in peas or broccoli if using, along with the cooked pasta and half the bacon. Taste and adjust seasoning. The mixture should be creamy and well-coated.

Assemble the bake: Transfer to the baking dish (or keep it in the oven-safe skillet). Top with shredded cheese and the remaining bacon.

Bake: Place on the center rack for 15–20 minutes, until the cheese is melted and bubbly and the edges are lightly golden.

Finish and serve: Let it rest 5–10 minutes to set. Garnish with green onions. Serve warm with a side salad, roasted veggies, or garlic bread.