Begin by filling a large pot with water and adding a generous amount of salt. Bring the water to a rolling boil over high heat, which should take about 5-7 minutes.

Carefully add the cheese tortellini to the boiling water. Cook them for 3-5 minutes or until they rise to the surface and feel tender when tested. Stir occasionally to prevent sticking, and once cooked, use a colander to drain them, remembering to reserve about 1/2 cup of the pasta water for later.

In a large skillet, over medium heat, add the chopped bacon. Sauté for 5-7 minutes or until the bacon is golden brown and crispy, stirring frequently. Once done, transfer the bacon to paper towels to drain excess grease.

With the skillet still over medium heat, add the minced garlic. Sauté for 1 minute until fragrant, stirring continuously to prevent burning.

Reduce the skillet heat to low, then add the softened cream cheese. Stir constantly until it is fully melted and combined with the garlic. Gradually pour in the heavy cream, mixing thoroughly until well incorporated.

Blend in the grated Parmesan cheese, stirring until it melts and the sauce becomes smooth. Season with Italian seasoning, plus salt and pepper to taste.

Gently fold the cooked tortellini into the creamy sauce until every piece is well coated, adding reserved pasta water as needed for consistency. Finally, add the crispy bacon.

Spoon the Bacon Cream Cheese Tortellini onto warm plates, garnishing with freshly chopped parsley. Serve immediately.