In a large pot over medium-high heat, add a drizzle of neutral oil and allow it to warm for about 1 minute. Once hot, add the ground turkey and cook for 5-7 minutes, breaking it apart with a spatula until it's browned and no longer pink.

Sprinkle garlic powder and onion powder over the browned turkey while stirring to evenly coat the meat. Allow the turkey to brown undisturbed for an additional 2 minutes.

Pour in the chicken broth, whole milk, and marinara sauce, stirring well to combine. Bring this mixture to a gentle simmer over medium heat.

Once the sauce is bubbling, add the short pasta directly into the pot, stirring gently to prevent sticking. Increase the heat slightly to bring it back to a boil for about 3-4 minutes.

Reduce the heat to low, cover the pot, and let the mixture simmer for 12-15 minutes. Stir halfway through.

Remove the pot from heat, and stir in the freshly shredded cheddar cheese until it's fully melted and creamy.