Fill a large pot with salted water and bring it to a rolling boil over high heat, about 5-7 minutes.

Add the cheese tortellini to the boiling water and cook for 3-5 minutes until they float to the top and are tender. Reserve about ½ cup of pasta water before draining.

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

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Reduce heat to low, add cream cheese, stirring until melted, about 2-3 minutes. Gradually add heavy cream, stirring until thickened.

Stir in grated Parmesan cheese until melted and combined. Season with Italian seasoning, salt, and pepper.

Fold the drained tortellini into the sauce, adding reserved pasta water as needed for desired consistency. Mix in crispy bacon.

Plate the dish, garnishing with freshly chopped parsley. Serve hot.