Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and drain excess fat, leaving about 1 tablespoon in the skillet.

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

Reduce heat to low and add the cream cheese, stirring until melted and smooth.

Gradually pour in the heavy cream, stirring continuously until well combined.

Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Cook until the sauce is heated through.

Add the cooked tortellini and crispy bacon to the sauce, tossing gently to coat.

Serve immediately, garnished with fresh parsley.