Fill a large pot with water, adding 1-2 tablespoons of salt, and bring to a rolling boil.

Once boiling, add the cheese tortellini and cook for 3-5 minutes. Drain, reserving 1/2 cup pasta water.

In a skillet, cook the chopped bacon over medium heat for 5-7 minutes until crispy. Transfer to a paper towel-lined plate.

In the same skillet, sauté minced garlic in the bacon drippings for 1 minute.

Add softened cream cheese to the skillet, stirring until melted. Gradually pour in heavy cream, whisking for 2-3 minutes.

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

Fold in the cooked tortellini, adding reserved pasta water if the sauce is too thick. Mix in the bacon.

Serve the pasta immediately, garnished with fresh parsley.