Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the turkey sausage, breaking it up with a spoon as it cooks. Sauté until browned and cooked through, about 6-8 minutes.
Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 2 minutes until fragrant.
Pour in 1 cup of heavy cream and 1 cup of chicken broth, stirring to combine. Bring to a gentle simmer and let thicken slightly, about 4-5 minutes.
Stir in fresh spinach leaves, letting them wilt into the sauce. Add 1/2 cup of grated Parmesan cheese, stirring until melted and incorporated. Season with salt and pepper to taste.
Add the drained pasta to the skillet, tossing to coat the noodles evenly in the sauce. Add reserved pasta water a tablespoon at a time if sauce is too thick.
Serve immediately, garnished with fresh basil leaves for a bright, herbal finish.
