Bacon Cream Cheese Tortellini

2 (9 ounce) packages refrigerated cheese tortellini

6 strips bacon cut into small pieces

1 clove garlic minced

1/4 cup chicken broth

1 cup heavy/whipping cream

4 ounces cream cheese (1/2 block of Philly) softened

1 cup freshly grated parmesan cheese

Salt & pepper to taste

Boil a large, salted pot of water for the tortellini. Start cooking the tortellini once the bacon is done (it'll only take a few minutes for the tortellini to cook).
Cut the bacon into small pieces (I use kitchen shears to make the job easy). Fry it in a skillet over medium-high heat until crispy (about 10 minutes).
Take the pan off the heat and remove the bacon to a paper towel lined plate. Drain most of the bacon fat from the pan (keep about 1 tablespoon in there).
Stir in the garlic, chicken broth, cream, and cream cheese. Return the pan to the burner (medium heat), and stir until you've got a smooth sauce and it's reduced to your liking (about 5 minutes).
Stir in the parmesan cheese and bacon. Take the pan off the heat and toss with the drained tortellini. If the sauce is too thick, add a few spoonfuls of the pasta water. Season with salt & pepper as needed.

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