Begin by cutting the bacon into small bite-sized pieces. Fry them in a skillet over medium heat until crispy and golden. Once done, place the bacon on a paper-towel-lined plate to drain the excess fat, but leave about a tablespoon of bacon grease in the pan. This leftover fat is pure flavor gold and will add richness to the sauce.

While the bacon cooks, bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions. This usually takes just a few minutes. Be sure to scoop out and reserve half a cup of the pasta water before draining – it’s your secret weapon to adjust the sauce later if needed.

With the bacon grease still in the skillet, add minced garlic and sauté for around 30 seconds until it becomes fragrant. Next, pour in the chicken broth and heavy cream. Stir gently and add the softened cream cheese. Keep the heat at medium and whisk continuously until the cream cheese melts completely, forming a silky, creamy base.

Lower the heat slightly and stir in the grated Parmesan cheese. This will thicken the sauce and give it a wonderfully nutty flavor. Simmer it for another 2-3 minutes, allowing it to reduce into a rich, velvety sauce. At this stage, taste the sauce and season with salt and pepper as needed.

Add the cooked tortellini back into the skillet with the sauce. Sprinkle in your crispy bacon bits and gently toss everything together until the tortellini is fully coated and every bite has that perfect combo of cheesiness and crunch.

Transfer your finished dish to a serving platter or individual bowls. Garnish with freshly grated Parmesan or chopped parsley for an elegant finish. Serve it hot and get ready to wow your guests (or yourself)!