Cook ground turkey in a large skillet or dutch oven over medium-high heat until it starts to brown. Add in the onion and garlic and continue to cook until the turkey is cooked through and no longer pink. Add in the taco seasoning mix and diced tomatoes, and cook for an additional minute.
Pour the water and milk into the skillet. Bring to a low boil and add in the dried pasta and cook, uncovered, until al dente according to package directions (about 7-9 minutes). Turn off the heat and stir in the cheddar cheese and cream cheese until combined. Allow mixture to sit for a minute or two to thicken before serving. Garnish with parsley, optional.
Use a ground turkey blend with some fat (like a 93/7 blend). If you are using a lower fat ground turkey, add about a tablespoon of oil to the pan before cooking.
A packet of taco seasoning contains one ounce of seasoning blend. If you are using seasoning from a larger container you will need about two tablespoons.
You can use macaroni here or any smaller pasta like rotini or shells.
Be sure to stir the pasta while it's cooking so it doesn't stick to the bottom of the pan.
After you stir in the cream cheese and cheddar, let the pasta sit for about two minutes to thicken.
Store leftovers in an airtight container in the refrigerator for 4-5 days. You can also freeze leftover Turkey Taco Pasta in an airtight container for up to two months.