Start by filling a large pot with water, adding a generous pinch of salt for flavor. Heat the pot over medium-high heat until the water reaches a rolling boil, about 5–7 minutes.

Once the water is boiling, add the cheese tortellini to the pot. Cook for 3–5 minutes, until tender and floating. Reserve ½ cup of the pasta water before draining.

In a large skillet, place chopped bacon over medium heat and sauté for 5–7 minutes until golden brown and crispy.

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

Lower the heat and add cream cheese, stirring continuously until it melts and combines with the bacon and garlic.

Gradually mix in heavy cream, stirring until thickened and creamy.

Sprinkle in freshly grated Parmesan cheese, stirring until fully melted. Season with Italian seasoning, salt, and pepper.

Fold in the cooked tortellini along with reserved pasta water, mixing until coated in the sauce.

Serve hot, garnished with freshly chopped parsley.