Fill a large pot with water and add a generous amount of salt. Bring to a rolling boil, about 5-7 minutes.

Add the cheese tortellini to the boiling water and cook for 3-5 minutes or until they float. Drain, reserving ½ cup of pasta water.

In a large skillet, cook the chopped bacon over medium heat for 5-7 minutes until crispy. Drain excess grease while keeping bacon in the pan.

Add minced garlic to the skillet and sauté for 1 minute until fragrant.

Lower the heat, add cream cheese, and stir until melted. Gradually whisk in the heavy cream.

Stir in grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix until creamy.

Fold in the drained tortellini, adding reserved pasta water as needed to adjust sauce consistency. Mix in crispy bacon.

Plate the tortellini and garnish with freshly chopped parsley. Serve hot.