Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, about 3-5 minutes. Drain and set aside.

In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. 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.

Lower the heat and add the cream cheese, stirring until melted and smooth.

Pour in the heavy cream and stir until combined. Add the grated parmesan cheese, black pepper, and salt. Stir until the sauce is creamy and heated through.

Add the cooked tortellini and crispy bacon to the sauce. Gently toss to coat the tortellini in the sauce.

Serve immediately, garnished with chopped parsley.