Preheat oven to 350˚F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
Cook spaghetti according to the directions on the package. Drain.
Meanwhile, melt 1 tablespoon butter and 1 tablespoon olive oil in a Dutch Oven set over medium heat.
Stir in the garlic and cook for about 15 seconds, or until fragrant.
Add in the mushrooms and ½ cup chicken broth; cook for 5 minutes, or until mushrooms are soft.
Add remaining butter and 1 tablespoon olive oil to the skillet, and whisk in the flour.
Cook for 2 to 3 minutes.
Slowly add in remaining chicken broth and heavy cream; whisk until completely smooth.
Season with salt and pepper and bring to a simmer; cook for 5 minutes, or until thickened.
Stir in the chopped turkey, mozzarella cheese, and peas.
Add the cooked spaghetti and toss until well combined.
Transfer the mixture to previously prepared baking dish. Set aside.
In a mixing bowl combine the panko crumbs, parmesan cheese, and remaining olive oil.
Sprinkle the panko mixture over the top of the baking dish.
Bake for 22 to 25 minutes, or until golden on top.
Remove from oven and let cool for 10 to 15 minutes before serving.