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

Drain the tortellini in a colander and set aside.

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

Add minced garlic and sauté for an additional minute until fragrant.

Reduce heat to low, then stir in the cream cheese and heavy cream until smooth.

Add the grated parmesan cheese, salt, and black pepper, stirring until the cheese is melted and the sauce is creamy.

Add the drained tortellini to the skillet and toss to coat in the sauce.

Serve immediately, garnished with chopped parsley.