Begin by cutting the bacon into small pieces and heating a large skillet over medium-high heat. Add the bacon to the skillet and cook until crispy and golden brown, about 8 to 10 minutes. Remove the bacon and drain on a paper towel-lined plate.

In the same skillet with the reserved bacon fat, reduce the heat to medium and add minced garlic. Sauté for about 1 minute until fragrant but not browned.

Pour in the chicken broth and heavy cream, stirring gently to combine. Heat for about 3 to 5 minutes until simmering. Add softened cream cheese, mixing until smooth and slightly thickened, about 2 to 3 minutes.

Stir in the crispy bacon and freshly grated parmesan cheese, heating for an additional 2 minutes.

Add the cooked cheese tortellini to the skillet, tossing gently to coat in the creamy sauce. If the sauce seems too thick, gradually add reserved pasta water until reaching the desired consistency.

Taste and season with salt and pepper as needed. Serve warm, garnished with extra parmesan cheese and a crack of black pepper.